Kosmalli - Serves 2


  • 1/4 cup moong dal

  • 1 cup water

  • Cucumber - 1 cup (diced)

  • Coconut - 1/4 cup (ground)

  • 1 tablespoon lemon juice

  • Salt, as required

  • Coriander

    To Temper

  • 1/2 teaspoon ghee

  • 1/4 teaspoon mustard seeds

  • 1 green chilli

  • Curry leaves

  • Perungayam or Asafoetida


  • Start by rinsing and soaking the moong dal in water for 45 minutes.

  • Drain the soaked dal and transfer to a mixing bowl.

  • Dice the coconuts and grind the coconut. Add the diced cucumber pieces and ground coconut to the mix.

  • In a tempering vessel, add ghee. Now add mustard seeds and curry leaves. Once hot you can add green chilli and asafoetida powder.

  • Switch off the stove and transfer the tempered mix to the Kosmalli base ingredients. Mix well.

  • Just before serving, add coriander leaves, required salt, and lemon juice. If this is added well ahead, the mix may get watery or the lemon may get too acidic, hence it is preferred to garnish just before serving.