Kosumalli- The Healthy South Indian Salad

Kosumalli is one of the easiest, healthiest and most refreshing salad. Good for health, it is also very easy to make. There are many versions to it. Today I share the version that I use.

Ingredients

Moong Dal – 1/2 cup

Coconut water – 1 cup

Coconut – 1 tbsp grated

Cucumber – 1 chopped into small pieces

Green chilli – 1 chopped fine

Curry leaves – A few

Lemon Juice – 1 tsp

Salt to taste

Mustard seed- 1 tsp

Oil – 1/2 tsp

Method

Soak the moong dal in coconut water for at least 6 hours. If coconut water is not available you can soak it in plain water too. Coconut water just enhances the flavour of the dal. Once soaked, drain and keep aside.

Take oil in a kadai. Add mustard seeds and when it starts spluttering, add the curry leaves and green chilli. Saute for a few seconds and then add the drained dal. Saute till the water is totally evaporated. Add salt, grated coconut and mix well. Switch off gas. Once it comes down to room temperature, add the lemon juice and cucumber and mix well. Serve as an accompaniment or just gobble from a bowl by itself. It is super healthy!!

Alu Kumdo- Potatoes & Pumpkin Gravy

Bengali cuisine celebrates vegetables without adding too many ingredients and dry masalas. The flavour comes from the tadka itself. Alu kumdo is one of the many dishes which is simple to make and yet absolutely lip smacking.

Ingredients (Serves 2)

Potatoes – 2 peeled and quartered

Pumpkin- 200 gm peeled and quartered

Onion 1 big

Coriander leaves/dhaniya patta – 1tbsp finely chopped

Green Chilli – 3 pieces broken into halves

Dry Red Chilli as per taste

Paanch Phoron

Haldi/Turmeric powder -1/2 tsp

Tej Patta/Bay Leaf 1

Oil – 2 tsp

Salt to taste

Sugar A pinch

Chop potatoes. And kumdo. Keep potatoes a little bigger than kumdo as we want them just done and kumdo overdone.
Grind onion with red chillies. I add Kashmiri chilli for colour

Take oil in Kadai. Add tej patta..paanch phoron.. paanch phoron has methi.. kalaunji..saunf..jeera and yellow mustard

Add ALU with haldi and sauté for a minute. Then add the kumdo and saute for another minute. Then add ground masala, salt and a pinch of sugar and sauté till the masala loses raw smell. Add enough water for gravy. Cover and cook till the pumpkin is very soft. Garnish with Dhaniya patta and green chilli. Serve with hot rice. It is delicious!!