Comments on: Vadapappu Kosambari http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/ Cooking with Consciousness ~ Indi(r)a's Recipe and Photo Weblog Thu, 18 Mar 2010 03:29:23 +0000 http://wordpress.org/?v=2.0.4 by: sylvia http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-860487 Mon, 02 Jun 2008 10:37:57 +0000 http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-860487 I suppose it would be cheeky to ask for substitution ideas for the yellow moong dal. I was wondering if red lentils might work - or I thought I might just do the salad with raw corn, which I love. Sadly, I live in a Spanish village where there isn't a lot of variety in terms of non-Mediterranean foods. <i>Hi Sylvia, The charm of this tradition is yellow moong dal rawness. They are first presoaked in water and added without cooking. That rawness is valued. Red lentils or <a href="http://www.wholefoodsmarket.com/products/beans/images/lentils_brown400w.jpg" rel="nofollow" rel="nofollow">brown lentils </a>could also work. But I think it's good to steam or simmer them to just tender. Please let me know how you like it when you try this recipe. Thanks. -Indira</i> I suppose it would be cheeky to ask for substitution ideas for the yellow moong dal. I was wondering if red lentils might work - or I thought I might just do the salad with raw corn, which I love.

Sadly, I live in a Spanish village where there isn’t a lot of variety in terms of non-Mediterranean foods.

Hi Sylvia,
The charm of this tradition is yellow moong dal rawness. They are first presoaked in water and added without cooking. That rawness is valued.
Red lentils or brown lentils could also work. But I think it’s good to steam or simmer them to just tender.
Please let me know how you like it when you try this recipe. Thanks.
-Indira

]]> by: usha http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-781661 Mon, 21 Apr 2008 16:31:09 +0000 http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-781661 Dear Indira, You said it so well. Neither a social butterfly nor a sweet talker! We would make great friends if you had not moved out of Houston !! I am also a solitude seeker and happy with my own company. But dear, whether you wanted or needed you have earned all our admiration and sisterhood by turning your solitude into such a beautiful and productive blogging. Hope we meet sometime. Dear Indira,

You said it so well. Neither a social butterfly nor a sweet talker! We would make great friends if you had not moved out of Houston !! I am also a solitude seeker and happy with my own company.
But dear, whether you wanted or needed you have earned all our admiration and sisterhood by turning your solitude into such a beautiful and productive blogging. Hope we meet sometime.

]]> by: Miri http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-781065 Mon, 21 Apr 2008 06:41:22 +0000 http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-781065 I never knew this as upvasa food since I have always had it at my best friend's house (They are Konkani Chitrapur Saraswats like another commenter here) along with lunch. I have since made it a part of many of our meals at my home and love the delicate and light flavour it brings to the table - whether with sprouts, grated carrot or beetroot - a splash of lime just completes this salad. Thanks for posting! I never knew this as upvasa food since I have always had it at my best friend’s house (They are Konkani Chitrapur Saraswats like another commenter here) along with lunch. I have since made it a part of many of our meals at my home and love the delicate and light flavour it brings to the table - whether with sprouts, grated carrot or beetroot - a splash of lime just completes this salad. Thanks for posting!

]]> by: Suganya http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-777284 Sat, 19 Apr 2008 00:26:58 +0000 http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-777284 We call this 'kosumalli'. I make this with grated carrot and coconut. Quite refreshing and filling summer salad. We call this ‘kosumalli’. I make this with grated carrot and coconut. Quite refreshing and filling summer salad.

]]> by: Latha http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-776724 Fri, 18 Apr 2008 18:02:51 +0000 http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-776724 lovely presentation of our own salad:) kosamalli is an important neivedyam on rama navami and my mom also adds mango and makes it for tamil new year as well. i really miss the tender cucumbers we get in India this season, Indira! your posts always make me nostalgic:) lovely presentation of our own salad:) kosamalli is an important neivedyam on rama navami and my mom also adds mango and makes it for tamil new year as well. i really miss the tender cucumbers we get in India this season, Indira! your posts always make me nostalgic:)

]]> by: Pooja http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-776584 Fri, 18 Apr 2008 15:07:27 +0000 http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-776584 Dar Indira, that is such a simple and healthy dish . You remind us always of simplicity of healthy foods :) . Had been little busy, saw all these recent posts today only. Glad to see that FACH together with your managed school is doing nice, slow and steady always wins the race. someday i wish that we all together can spread it wings in all diff parts of India and do something for needy people. Kudos to your family and VKN for this noble work. (P.S- saw the post on vkn's blog too abt the same and the pics of the home cooked food by your MIL. that made me miss India even more :( ) Dar Indira, that is such a simple and healthy dish . You remind us always of simplicity of healthy foods :) . Had been little busy, saw all these recent posts today only.
Glad to see that FACH together with your managed school is doing nice, slow and steady always wins the race. someday i wish that we all together can spread it wings in all diff parts of India and do something for needy people. Kudos to your family and VKN for this noble work.
(P.S- saw the post on vkn’s blog too abt the same and the pics of the home cooked food by your MIL. that made me miss India even more :( )

]]> by: Sulata http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-775771 Fri, 18 Apr 2008 02:51:31 +0000 http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-775771 Hi Indira, Govindbhog is not parboiled, it is akin to Sonamasuri. And you dont need to cook the rice. It is used in small quantity and it is mixed with the soaked moongdal, though the rice I typically soak longer than the moongdal. Th soaked rice gives a hard crunchiness to the otherwise pulpy mix. As Reema said, it is very popular in Bengal. Hi Indira, Govindbhog is not parboiled, it is akin to Sonamasuri. And you dont need to cook the rice. It is used in small quantity and it is mixed with the soaked moongdal, though the rice I typically soak longer than the moongdal. Th soaked rice gives a hard crunchiness to the otherwise pulpy mix. As Reema said, it is very popular in Bengal.

]]> by: Reema http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-775192 Thu, 17 Apr 2008 20:15:42 +0000 http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-775192 I have been following your blog for quiet sometime now and find your work/dedication outstanding. This is a awesome healthy meal:D I make Sulata's version more, very commonly made in West Bengal during festivals. Govindbhog rice is a polished short grain rice, i use sonamasuri or jasmine rice. The Banana, Vadapappu, Rice and any kind of milk sweet (like sandesh) are mixed together, offered and consumed:) <i>Thanks Reema for the informative comment and for your good words. -Indira</i> I have been following your blog for quiet sometime now and find your work/dedication outstanding.
This is a awesome healthy meal:D I make Sulata’s version more, very commonly made in West Bengal during festivals. Govindbhog rice is a polished short grain rice, i use sonamasuri or jasmine rice. The Banana, Vadapappu, Rice and any kind of milk sweet (like sandesh) are mixed together, offered and consumed:)

Thanks Reema for the informative comment and for your good words.
-Indira

]]> by: Indira http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-775125 Thu, 17 Apr 2008 19:29:56 +0000 http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-775125 It's so good to know that I'm not alone and you all are also fans of this upavaasa food. I like and often prepare with carrot and mango too. Simply yum! :) Hi Sulata: Your version sounds very interesting and I'd love to try at home. Govindbhog rice, is it like parboiled rice or Sonamasuri type? Do we have to cook the rice alone or with moong dal before mixing it with banana and other ingredients? Thanks in advance. It’s so good to know that I’m not alone and you all are also fans of this upavaasa food. I like and often prepare with carrot and mango too. Simply yum! :)

Hi Sulata: Your version sounds very interesting and I’d love to try at home. Govindbhog rice, is it like parboiled rice or Sonamasuri type? Do we have to cook the rice alone or with moong dal before mixing it with banana and other ingredients?
Thanks in advance.

]]> by: Madhuri.A http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-775084 Thu, 17 Apr 2008 19:02:00 +0000 http://www.nandyala.org/mahanandi/archives/2008/04/16/vadapappu-kosambari/#comment-775084 Very nice recipe. I usually make vadapappu with just a little salt + chilli powder and some fresh coconut. Great pic with the vadapappu in the background. Very nice recipe. I usually make vadapappu with just a little salt + chilli powder and some fresh coconut.
Great pic with the vadapappu in the background.

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