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Kosumalli
கோசுமல்லி
By Ganesan Kannan
20 mins Serves 4 Easy Tirunelveli
4.8Editor's Rating
A crisp, no-cook kosumalli built around 1/2 cup moong dal, soaked 1 hour, finished with a South Indian mustard tempering.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Wash and prepare 1/2 cup moong dal, soaked 1 hour — chop, grate or cube as the recipe needs.
- 2
Drain the soaked dal completely and use it raw — this Ram Navami classic is never cooked.
- 3
Heat the oil, crackle mustard and urad dal with curry leaves, and pour this tempering over the mix.
- 4
Add salt and the dressing only just before serving, and toss lightly with your fingertips.
- 5
Serve the kosumalli fresh and cool as a side with rice or as a light meal on its own.
சமையல் குறிப்பு
ஊறவைத்த பருப்பை நன்கு வடித்து பச்சையாகவே பயன்படுத்தவும்; கோசுமல்லி வேகவைப்பதில்லை.
Drain the soaked dal completely and use it raw — this Ram Navami classic is never cooked.
Nutrition (per serving)
- Calories: 338 kcal
- Protein: 20 g
- Carbs: 24 g
- Fat: 9 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating