Vellarikka Kosumalli Recipe – South Indian Style Cucumber Salad
Embark on a culinary journey to South India with this vibrant and refreshing Vellarikka Kosumalli, a traditional cucumber salad that beautifully balances flavors and textures. Often enjoyed as a side dish, this salad is not only nutritious but also incredibly quick to prepare, making it an ideal accompaniment for a hearty meal or a light lunch. Let’s dive into the ingredients and preparation method that will bring the authentic taste of South India to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cucumbers | 2, chopped |
| Carrot (Gajjar) | 1, grated |
| Green Chilli | 1, finely chopped |
| Lemon | 1, juice extracted |
| Coriander (Dhania) Leaves | 1/4 cup, chopped |
| Salt | to taste |
| Sunflower Oil | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Chana dal (Bengal Gram Dal) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Dry Red Chillies | 2, halved |
| Curry leaves | 1 sprig |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 85 |
| Protein | 3g |
| Fat | 5g |
| Carbohydrates | 9g |
| Fiber | 2g |
| Sodium | 200mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 mins |
| Cooking Time | 5 mins |
| Total Time | 15 mins |
Servings
| Servings | Amount |
|---|---|
| Servings | 4 |
Instructions
To create your Vellarikka Kosumalli, begin by preparing the fresh ingredients. In a large mixing bowl, combine the chopped cucumbers, grated carrots, chopped coriander leaves, finely chopped green chilli, and salt to taste. Squeeze in the juice of one lemon, mixing all the ingredients together gently yet thoroughly until they are well combined.
Next, it’s time to prepare the tempering, which adds a delightful flavor profile to your salad. Heat a tadka pan or small skillet over medium heat and add 1 teaspoon of sunflower oil. Once the oil is hot, toss in the mustard seeds and cumin seeds. Allow them to crackle and pop, releasing their aromatic essence into the oil. Following this, add the chana dal and urad dal; sauté until the dals turn golden brown, infusing the oil with a rich, nutty flavor.
At this point, introduce the halved dry red chillies and curry leaves into the pan. Sauté for a few seconds until the curry leaves become fragrant and crisp. Turn off the heat and carefully pour this tempering over the cucumber salad mixture. Gently fold the tempering into the salad, ensuring an even distribution of flavors.
Finally, taste the salad and adjust the salt as needed to suit your palate. This refreshing Vellarikka Kosumalli can be served immediately or allowed to sit for a few minutes to let the flavors meld. For a complete South Indian meal experience, pair the salad with steamed rice, Thakkali Vengaya Sambar, and Elai Vadam.
Tips for Serving
- Serving Suggestion: Vellarikka Kosumalli makes a perfect accompaniment to a variety of South Indian dishes, enhancing the meal with its crunchy texture and tangy flavor.
- Storage: If there are leftovers, store them in an airtight container in the refrigerator for up to a day. However, it is best enjoyed fresh.
- Variations: Feel free to customize this salad by adding ingredients like chopped tomatoes, grated coconut, or a dash of yogurt for a creamier texture.
Embrace the delightful taste of this South Indian cucumber salad and enjoy the burst of freshness with every bite! Whether you’re serving it at a family gathering or preparing a simple weekday meal, Vellarikka Kosumalli is sure to be a crowd-pleaser.
