Cucumber kosumalli is a traditional South Indian salad. “Kosumalli,” also referred to as “Kosumbari” or “Vada Pappu,” is a straightforward salad consisting of soaked moong dal, finely chopped cucumber, green chilies, and grated coconut.
It is a refreshing and light dish that is often served as a side dish or accompaniment to main meals. The combination of crunchy cucumbers, creamy coconut, sour mango and pulses creates a delicious and balanced flavor profile.
Cucumber kosumalli requires no cooking and is typically prepared as Neivedhyam/Prasad, particularly during the Sri Rama Navami festival.
Cucumber Kosumalli
4
servings30
minutes0
minutes“Kosumalli,” also known as “Kosumbari,” or “Vada Pappu” is a simple salad made with soaked moong dal and finely chopped cucumber. green chillies and grated coconut.
Ingredients
Cucumber (small) – 1
Green Gram (Moong) Dhal – 1/2 small cup
Green Raw Mango chopped – 1 or 2 tablespoons
Coconut gratings – 2 tablespoons
Green chillies – 2
Coriander leaves – few
Lemon juice – 1 teaspoon
Salt – 1/2 teaspoon or as per taste
Directions
- Wash and soak the Moong Dal in water for 30 minutes to an hour.
- Dice the cucumber into small pieces.
- Halve the green chillies, deseed them, and then finely chop.
- In a mixing bowl, combine the diced cucumber, soaked Moong Dal, mango pieces, grated coconut, finely chopped green chillies, coriander leaves, salt, and lemon juice. Mix thoroughly and serve.
Recipe Video
Notes
- If the cucumber’s skin is tender, you can use it as is. Otherwise, peel the skin and then slice the cucumber.
- This salad requires no cooking and no seasoning is necessary. However, you may add seasoning if you desire.