Kosumalli, also known as kosambari in some regions, is a traditional South Indian salad made with fresh vegetables, lentils, coconut, and a light tempering of mustard seeds and curry leaves. With its roots in Tamil and Kerala cuisine, kosumalli is celebrated for its simplicity, freshness, and balance of textures. There are several regional variations—some made with moong dal and carrot, while others use cucumber, raw mango, or even sprouts. A beloved version in Kerala is vellarikka kosumalli, made with yellow-green striped cucumbers (vellarikka), grated coconut, green chilies, and minimal spices, allowing the crispness of the cucumber to shine through. As a refreshing and nutritious dish, kosumalli holds a special place in festive feasts like Onam Sadhya and Vishu Sadhya, where it complements the richness of other preparations with its clean, cooling flavors. It exemplifies the South Indian philosophy of food—seasonal, wholesome, and rooted in tradition.

Ingredients
2 cucumbers, chopped
1 green chilli, chopped fine
Juice of a lime
2 handfuls coriander leaves
Unrefined salt to taste
1 tsp cumin seeds (sabut jeera, jeeragam)
1 tsp Bengal gram (chana dal, kadalai parupu)
1 tsp split black lentils (urad dal, ulutham parupu)
2 dried red chillies, broken intontwo
1 sprig curry leaves
Method
Add chopped cucumbers, green chilli, lime juice, coriander leaves, and salt to a large mixing bowl
Mix well and set aside
Heat a small wok and add cumin seeds
When they begin to splutter, add the Bengal gram and split black lentils
When the lentils have turned golden brown, add the red chillies and curry leaves
Sauté for a few seconds and switch off flame
Add the tempering to the cucumber kosumalli
Mix well
Serve as a side dish to rice and a wet dish to be mixed into the rice
Enjoy!