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cucumber apple green cayenne pepper fresh cilantro lime juice salt vegetable oil black mustard cumin Curry
Viewed: 44 - Published at: 9 months agoIngredients
- 1 Tbsp. split mung dal
- 1 lrg European cucumber
- 1 x Granny Smith apple
- 1 x green cayenne pepper or possibly two jalapeno chilies seeded and chopped
- 3/4 c. fresh cilantro leaves loosely packed
- 2 Tbsp. fresh lime juice
- 1/2 tsp salt or possibly to taste
- 1 Tbsp. vegetable oil
- 1 tsp black mustard seed
- 1 tsp cumin seed
- 1 Tbsp. dry curry leaves or possibly substitute cilantro leaves
Method
- At the very bottom tip of India is a town called Kanyakumari.
- It is in the state of Tamil Nadu and nearby Andra Pradesh.
- This salad, called, kosumbara is a vegetable dish which comes in many guises, all of them delicious.
- The distinguishing feature about the salad is the use of black mustard seeds for flavor and split mung (moong) dal for color and texture.
- In this version, the combination of crunchy apples and cucumber is very refreshing alone or possibly when served with a "big-flavor curry" and rice.
- 1.
- Place the dal in a small bowl with 1 c. water and soak for 1 hour.
- 2.
- Cut the cucumber lengthwise into 4 or possibly 6 wedges.
- throw away the seeds, then cut crosswise into 3/4 inch or possibly 1/2 inch chunks.
- Place in a large bowl.
- Core the apple, but do no peel, then cut into small chunks and add in to the cucumber.
- Add in the chile.
- coriander, soaked dal, and lime juice and toss to blend well.
- 3.
- Heat a small heavy skillet over medium heat.
- Add in the oil and when it is warm, toss in the remaining tempering ingredients.
- Give a quick stir, then cover to prevent the mustard seeds from popping out.
- When most of the seeds have popped, about 30 seconds, remove from the heat and pour over the salad.
- Sprinkled on the salt and toss well.
- Served in a shallow bowl.
- Serves 6 as part of a rice-based meal.
- MUNG DAL - a strong golden brown yellow all over, this quick-cooking dal is from mung beans which have been hulled and split.
- It turns slightly duller yellow when cooked.
- WHOLE MUNG are small, dull green and almost round beans.
- Also called green gram.
- Whole beans need to be soaked overnight.
- When skinned and split, they are yellow.
- CURRY LEAVES originate in south India.
- Also called Kari Patta.
- Dark green, fresh leaves are preferred and often grown in one's kitchen window.
- They must be used within a few days of picking.
- Dry leaves are available at most Indian markets and may be kept for weeks.
- Cilantro may be substituted; or possibly omit.
- NOTES : SEDUCTIONS OF RICE is more than a cookbook and a guide to the rice of the world.
- It's also a personal diary of the couple's travels
- This salad sounds very refreshing to us.
- Especially when served as suggested with rice and a strong curry.
