Some of my staple recipes come from my sister-in-law. My regular pulao is her take on the dish. I still remember her pasta salad, which I used to make regularly for a long time.
Another recipe which comes out perfect from her kitchen is this – Kosumalli. This one doesn’t have many fans in my place, my raw food hating husband stays away from it, but my enthusiasm makes up for others lack of it. The softness of cucumber, the bite from the coconut, crunchiness of carrots and dal, the slightly tangy touch of lemon and the wonderful aroma of the seasoning….mmm…oh,YUM!
Try this simple recipe if you are a fan of crunchy, raw food. I know I am!
Recipe source: My Sister in law
Serves : 2 as a side dish
- 1/2 cup Moong dal, soaked for 2-3 hours
- 1/4 cup cucumbers, peeled and chopped very fine
- 2 tablespoon carrots, grated or chopped very fine
- 1 teaspoon coriander leaves, minced
- 2 teaspoons coconut, grated
- 1 green chilli
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon oil
- salt, lemon juice as needed
- Wash and soak the moong dal for 2-3 hours at least.
- Once they are soaked enough and not tough inside, prepare the vegetables.
- Peel and chop the cucumber finely. Grate the carrot.
- Heat 1/2 teaspoon oil in a pan and add one teaspoon mustard seeds and a sliced green chili to it. After the mustard seeds is done popping, add it to the moong dal.
- Now add the vegetables, moong dal with tadka, coriander leaves, grated coconut and salt & lemon juice for seasoning. Mix well so that everything combines evenly.
- Serve as a side dish to serve with rice.