Koshimbir / Maharashtrian Style Salad

Koshimbir / Maharashtrian Style Salad is a refreshing salad made in Maharastrian household. A tempering made by crackling mustard seeds, green chili, curry leaves and asafoetida in hot oil gives a unique taste to the salad. The mouthwatering aroma from asafoetida, and green chili is released when the hot tempering is poured on the salad. Crushed roasted peanuts gives crunchiness to the salad. Different variations of koshimbir are made and served as an accompaniment in a traditional Maharashtrian thali. It is a treat for people following a vegan diet.

Course Salad, vegan, vegetables

Cuisine Indian, Maharastrian

Keyword asafoetida, carrot, cucumber, curryleaves, koshimbir, maharashtrian, mustardseeds, no onion garlic, peanut, Salad, tomato

Prep Time 10 minutes

Cook Time 2 minutes

Servings bowl

Calories 516kcal

Equipment

plate
mixing bowl
spoon
small pan
knife
peeler

Ingredients

1 tomato washed and finely chopped
1 cucumber washed, peeled and finely chopped
1 carrot washed, peeled and grated
1/2 onion peeled, washed and finely chopped
2 tbsp peanut Roasted and coarsely crushed
2 tsp sugar
2 tsp oil
1/4 tsp mustard seeds rai
1/4 tsp asafoetida hing
6 curry leaves washed and pat dry
1 green chili washed and slit lenght wise
1/4 cup coriander washed and finely chopped
salt as per taste

Instructions

In a plate take chopped cucumber, tomato, onion, and grated carrot.
Take everything in a bowl and mix well.
Now add coarsely crushed roasted peanut powder, sugar, salt and chopped coriander.
Mix well with a spoon.
For tempering - In a small frying pan, heat oil. Add mustard seeds . When they crackle add slit green chili, curry leaves and asafoetida.
Pour the hot tempering on the mixed salad.
Mix well. Keep aside for 10 minutes or refrigerate if you want to serve it cool. The Koshimbir is ready to serve.
Remove the koshimbir / Maharastrian Style salad in a bowl and serve with roti, subji, dal , rice for a complete meal.

Nutrition