Vazhaithandu Kosumalli | Plantain Steam Salad

Vazhaithandu Kosumalli (or Kosambari), is a popular salad variety made using chopped Vazhaithandu (Plantain Stem), soaked moong dal and seasoned with greenchili, mustard and hing. Simple to make salad and it is protein rich and also nutritionally rich because of Banana Stem. It’s a No cooking (if you skip tempering) recipe, perfect for a raw food diet. Best for kids snack or even as an accompaniment for any lunch. Even for people who want to diet, this would be a perfect dish rich in proteins and vitamins and it would keep your tummy full.

This can be made using mild variation as well. We can pretty much add grated raw mango, pomegranatte seeds and other salad vegetables to make it rich and asper your liking.

You can also refer Carrot Cucumber Kosumalli here

Recipe card to make Vazhaithandu Kosumalli

Carrot Kosumalli Recipe | Kosambari | Carrot MoongDal Salad Recipe

Vazhaithandu Kosumalli Recipe | Vazhaithandu Kosambari | Carrot MoongDal Salad Recipe

Kosumalli or Kosambari is a salad made using raw vegetable and soaked moong dal along with tadka (tempering). In this recipe, we are making Kosumalli using Vazhaithandu (Banana Stem). It's very nutritious and a great way to start the lunch.

Course Appetizer, Salad

Cuisine Tamil Brahmin, Tamil Nadu

Prep Time 5 minutes

Cook Time 5 minutes

Soaking Time 20 minutes

Total Time 30 minutes

Servings people

Calories 373kcal

Author Sowmya Venkatachalam

Ingredients

½ cup Moong dal 1 cup - 250 ml
1 cup Banana Stem (Vazhai Thandu) chopped
½ tsp Salt adjust to your taste
½ Lemon
¼ cup Coriander Leaves cleaned and chopped

For Tempering

1 tsp Cooking Oil
½ tsp Mustard seeds
2 nos Green Chili slit
1 sprig Curry leaves
1 pinch Asafoetida (Asafetida / Hing)

Instructions

Wash and soak the moong dal for about 30 minutes
After 30 minutes, drain water from moong dal. Take a mixing bowl, add soaked & drained moong dal. Add grated carrot
Remove the outer rings of the stem so that there are no more rings seen in the cross section. Cut the stem into thin disks. Remove the fibers between the disks by one of your fingers.Slice the disks into a smaller pieces and immerse the same in the butter milk and water mixture as this will preserve the original color of the stem otherwise this will turn out to be black in color
Once the chopping is over, wash the chopped and soaked Vazhai Thandu in a water, strain it and take it to a bowl.
Strain the moong dal and and add it to the Vazhai Thandu. Add Salt and mix well.
Squeeze out the lemon and mix well.

Tempering

In a pan, heat oil. Add mustard seeds and allow it to sputter. Add slit green chili, curry leaves, asafoetida and sauté for few seconds and then add the seasoning to the salad.
Finally add grated coconut and garnish with coriander leaves
The delicious Vazhaithandu Kosumalli Ready to serve!

Notes

This is the basic version of the Kosumalli. You can enrich it with grated raw mango, pomegranate pieces and other ingredients that you like

Nutrition

Method to make Vazhaithandu Kosumalli with step by step Pictures :

Wash & Soak the moong dal in water and set it aside for 30 minutes

Remove the outer rings of the stem so that there are no more rings seen in the cross section. Cut the stem into thin disks. Remove the fibers between the disks by one of your fingers.Slice the disks into a smaller pieces and immerse the same in the butter milk and water mixture as this will preserve the original color of the stem otherwise this will turn out to be black in color

Once the chopping is over, wash the chopped and soaked Vazhai Thandu in a water, strain it and take it to a bowl

After 30 minutes, drain water from moong dal. Mix the drained moong dal with Vazhaithandu. Add the salt and mix well

Squeeze out the lemon juice.

Mix the Kosumalli well

In a pan, heat oil. Add mustard seeds and allow it to sputter. With this add the slit green chili, curry leaves, asafoetida and sauté for few seconds and then add the seasoning to the salad.