Vazhai Thandu Kosumalli

Banana marrow salad with a touch of southern. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Banana Marrow, Scraped Coconut
Cuisine Tamil Nadu
Course Salads
Prep Time 26-30 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Vazhai Thandu Kosumalli

  • 2 cups Banana Marrow
  • 2 Scraped Coconut
  • 2 cups Buttermilk
  • 1/4 cups coriander leaves
  • 1 sprigs Curry leaves
  • 1 Lemon
  • 1/4 teaspoon Turmeric powder
  • Salt
  • 1/4 teaspoon Asafoetida
  • 1/4 cups Scraped coconut
  • 1/2 teaspoon Mustard seeds
  • 2 Whole dry red chillies
  • Groundnut oil


  1. Clean and cut the marrow into very small dices, carefully segregating and discarding the coarse fibers while cutting.
  2. Wash and slit the green chillies. Mix the buttermilk with equal quantity plain water. Soak and rub the marrow into it. Drain thoroughly.
  3. Wash and chop the coriander and curry leaves. Squeeze the lemon, strain and reserve juice. Mix turmeric powder, salt into the marrow and keep aside in a colander to drain.
  4. Squeeze the excess water from the marrow and mix in the lemon juice, asafoetida and curry leaves. Check and adjust seasoning.
  5. Mix the coriander and freshly scraped coconut. Heat oil, temper with mustard seeds, red chillies and slit green chillies and add to the kosumalli. Chill and serve.

Nutrition Info

Calories 663
Carbohydrates 9.3
Protein 91.1
Fat 29.2