Tuesday 29 July 2014

Traditional Cucumber Salad (வெள்ளரிக்காய் கோசுமல்லி)

‘Kosumalli’ (கோசுமல்லி) is nothing but the traditional salad, usually made by combining raw vegetables, pulses and lentils. Generally, one or two traditional salads are served in a feast. Various different combinations of vegetables, lentils and pulses can be made. One particular salad called ‘vada payaru’ (வட பயறு) is made on Sri Rama Navami (ஸ்ரீ ராம நவமி) day. You can eat kosumalli as such or serve along with the traditional meal. It goes well with chappati and gravy as well.

Ingredients: (Serves two)
Cucumber – medium sized, 1 no
Moong dhal – 2 tablespoons
Lemon juice – ½ teaspoon
Green chilli – small, 1 no, finely chopped
Salt – to taste
Oil – 1 teaspoon
Mustard seeds – ½ teaspoon
Asafoetida – a pinch
Curry leaves – a few
Coriander leaves – chopped, 1 teaspoon (optional)

Traditional Cucumber Salad (வெள்ளரிக்காய் கோசுமல்லி)
Method: Wash moong dhal well and soak it in warm water for 15 minutes. Later, add required salt to the soaked dhal and mix well. Allow it to soak for another 15 minutes. Drain and keep aside.

Wash the cucumber well. I prefer to retain the skin; however you may peel it if desired. Slice of the tips, and cut cucumber into small cubes. Add salt and mix well. Let it stand for 10 minutes. Mix cucumber, moong dhal, lemon juice and green chilli in a bowl. Heat oil in a tadka pan or spice pan (தாளிக்கிற கரண்டி), add mustard seeds and when they start to sputter, add asafoetida. Switch off the fire. Add the seasoning to the salad. Mix well. Garnish with curry leaves and coriander leaves. Serve with meal or chappati and gravy. 

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