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
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.
Prep Time 5 minutes
Cook Time 5 minutes
Soaking Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 373kcal
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
Serving: 1cup | Calories: 373kcal | Carbohydrates: 32g | Protein: 1.8g | Fat: 28g | Saturated Fat: 4.3g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 288mg | Potassium: 446mg | Fiber: 3.2g | Sugar: 24g
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.
- Mix the Tempering with Kosumalli and season with Coriander leaves
- The delicious Vazhaithandu Kosumalli (Plantain Steam Kosumalli) is ready to serve!
The post Vazhaithandu Kosumalli | Plantain Steam Salad appeared first on Subbus Kitchen.