Vellarikka kosumalli

Fresh cucumber & sprouted mung bean salad

Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Kosumalli is a traditional southern Indian salad prepared with fresh vegetables and sprouted and soaked mung beans. Follow the basic recipe here, then add whatever vegetables you like to your sprouted salad.

Sprouts are living, life-giving foods, and mung beans are loaded with amino acids. They have a great texture, are delicious, and are a great seed to start your home sprouting practice with, as they’re easy to work with and very inexpensive.

Preparation 10 minutes + 15 minutes salting + 3 days sprouting
Cooking 5 minutes


  • 200 g (7 oz) telegraph (long) cucumber, grated or finely chopped
  • salt, for sprinkling
  • 250 g (9 oz) sprouted mung beans (moong dhal
  • 150 g ( oz) fresh grated coconut; alternatively you can use frozen grated coconut, or rehydrated desiccated coconut
  • lemon juice, to taste

For Tempering

  • 1 teaspoon virgin coconut oil
  • ½ teaspoon brown mustard seeds
  • 2 Indian green chillies, split in half
  • 1 fresh curry leaf sprig, leaves torn
  • a small pinch of asafoetida (optional)


Grate or finely chop the cucumber, then place in a bowl. Sprinkle generously with salt and set aside for 15 minutes.

For the tempering, heat the coconut oil in a frying pan over high heat, until it starts smoking. Add the mustard seeds. When they splutter, add the chillies, curry leaves and asafoetida, if using. Add the drained mung beans and stir for 2–3 seconds, then switch off the flame.

Squeeze out all the water from the cucumber, then place the cucumber in a serving bowl with the coconut. Pour the spiced mung bean mixture over and toss until well combined.

Add lemon juice and salt to taste, then serve.