Kosumbari or kosumalli is a traditional dish of South India. And it will be served on important festive occasions.
It is one of the most important dishes to be served in marriages. Protein rich wholesome salad, good for all ages.
I’m always a big fan of all salad, and this salad recipe is rich in vitamins and minerals but also packed with the huge amount of proteins. The recipe requires raw lentils/moong dal to be added. But semi cooked lentils can also be added if you don’t prefer the raw smell.
- 1 cucumber
- 1/4 Cup split Moong bean / moong dal
- 1 cup Onion chopped
- 1 green Chili
- 2 tbsp coriander Leaves chopped
- 2 tsp grated Coconut
- 1 tsp black mustard
- 1 tsp skinless Black gram / Urad dal
- 1 tsp cooking Oil
- 1 tsp asafoetida
- 1/2 tso salt or as required
- ow to make Kosumbari:
- In a bowl, soak pasi paruppu / moong dal for about 2 hours. The dal must have been doubled its size now.
- Clean and peel cucumber. Wash and clean coriander leaves, curry leaves and green chilies.
- Finely chop onion, chili, curry leaves, coriander. Mix it with grated coconut, soaked pasi paruppu. If you have frozen grated coconut, please go ahead and add it.
- Heat oil in the pan, add mustard seeds followed by urad dal and asafoetida. Allow mustard seeds to get splutter and asafoetida to sizzle. Add this seasoning to the vegetable mixture. Add salt, transfer this kosumalli to the serving bowl.
Tips and Variations:
1. Seasoning with coconut oil gives out the different flavor.
2. If you are a healthy freak, then avoid grated coconut to this salad.
Serving Suggestions for Kosumbari:
1. Serve them as a snack or appetizer.
2. Serve them like salad along with your lunch or dinner food.