Best wishes for Sri Rama Navami!
Today, I present to you the recipe for Pasi Parippu Kosumalli, a simple South Indian-style lentil salad. This mildly spiced salad is extremely delicious and healthy, and is a breeze to put together. A dish that is traditionally prepared in Tamilian households on the occasion of Sri Rama Navami, this cooling salad is just perfect to beat the summer heat that is soaring by the day.
Pasi Parippu Kosumalli is also quite commonly prepared in Karnataka. On the day of Rama Navami, you will come across make-shift stalls on the roadsides in Bangalore, handing out leaf bowls full of this kosumalli (‘kosambari‘ in Kannada) and disposable glasses of neer more (‘majjige‘ in the local language) and panagam (‘panaka‘ in Kannada).
I have fond memories of watching my grandmother preparing a big bowl full of this beautiful salad on Rama Navami, for the entire extended family. My mom continued the tradition after her, and she passed on the recipe to me too. All those memories came flooding back as I prepared a bowl of Pasi Parippu Kosumalli this morning. My little one munched on it delightfully, amidst tales of how ‘Rama Umachi‘s (God) birthday came to be. 🙂
This is a completely vegan preparation that can be made gluten-free if you skip the asafoetida used in the tempering. If you skip the tempering altogether, this becomes a no-cook recipe, perfect for a raw food diet. The split moong daal that goes into it makes this salad full of protein, the carrot and cucumber adding to its nutritional value.
Let’s now check out the recipe for this Pasi Parippu Kosumalli.
Ingredients (serves 3-4):
- 1/2 cup split moong daal (pasi parippu)
- 1 medium-sized carrot
- 1 medium-sized seedless cucumber (vellarikkai)
- 3-4 green chillies or as per taste (paccha milagai)
- Salt to taste
- Juice of 1/2 lemon or to taste
- 1 tablespoon finely chopped fresh coriander
- 1/4 cup fresh grated coconut (thengai)
- 1 tablespoon oil (ennai)
- 1 teaspoon mustard seeds (kadugu)
- 1 sprig curry leaves (karuveppilai)
- 2 generous pinches of asafoetida (perungayam)
- Wash the moong daal well under running water, a couple of times, draining out all the water each time. Then, add in enough fresh water to cover the daal, and let it soak for 1-2 hours.
- When the moong daal is done soaking, drain out all the water from it. Place the soaked moong daal in a large mixing bowl.
- Chop the cucumber finely. Add to the mixing bowl.
- Peel the carrot and grate it medium-thick. Add to the mixing bowl.
- Add the fresh grated coconut to the mixing bowl, along with the finely chopped coriander.
- Now, we will prepare the tempering for the salad. Slit the green chillies length-wise, and keep them ready. Heat the oil in a small pan. Add in the mustard, and allow it to sputter. Turn the flame to low. Add the asafoetida, curry leaves and slit green chillies – allow them to stay in for a couple of seconds. Ensure that the tempering does not burn. Add this tempering to the salad in the mixing bowl.
- Add in salt to taste and lemon juice to the salad. Mix well. Serve immediately.
- 1-2 hours of soaking makes the moong daal soft and adds flavour to the salad. However, if you are in a hurry, about 30 minutes of soaking also works.
- Pomegranate arils and grated raw mango can also be added to the Pasi Parippu Kosumalli. I have kept it very basic, and skipped these two ingredients.
- Adjust the quantity of salt, lemon juice, green chillies and coconut as per personal taste preferences.
- Add the salt at the very end. The salad will start leaving water once you add salt, so do not let it sit for too long after salt is added.
- For best results, use ‘European’ or ‘English’ cucumbers that have very few seeds. These are also called ‘seedless cucumbers’.
Did you like this recipe? Do tell me, in your comments!
I’m also submitting this recipe to the 127th edition of My Legume Love Affair (MLLA), a monthly event that celebrates legumes. This event was started by Lisa of Lisa’s Kitchen and Susan of The Well-Seasoned Cook. This month, MLLA is being hosted by Amrita of Motions And Emotions.