Koshimbir
Veg
Vegan
Maharashtra's fresh salad — finely diced cucumber, tomato, and onion tossed with roasted peanuts, grated coconut, lime juice, green chillies, and a mustard-cumin tempering. A refreshing, crunchy contrast to the boldness of Maharashtrian curries; a Koshimbir of some variety appears on every Maharashtrian home plate.
Cuisines
Malvani
Vidarbha
Saraswat
Kolhapuri
Goan
Maharashtrian
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 5 min
Total: 20 min
2-3 servings
Ingredients
| 1 cup | cucumber, finely chopped |
| 1 medium | carrot, grated |
| 1 small | onion, finely chopped |
| 1 small | tomato, finely chopped |
| 2 tablespoons | fresh coriander leaves, chopped |
| 1 | green chili, finely chopped |
| 1 tablespoon | fresh grated coconut |
| 1 tablespoon | lemon juice |
| 1 teaspoon | sugar |
| — | salt to taste |
| 1 teaspoon | cumin seeds |
| 1 tablespoon | peanut oil |
| 1 pinch | asafoetida |
Instructions
- 1 In a large mixing bowl, combine the cucumber, carrot, onion, tomato, and green chili.
- 2 Add the chopped coriander leaves and grated coconut to the bowl.
- 3 In a small pan, heat the peanut oil over medium heat.
- 4 Add the cumin seeds and let them splutter.
- 5 Add a pinch of asafoetida to the oil and immediately pour the tempering over the salad mixture.
- 6 Add lemon juice, sugar, and salt to taste.
- 7 Mix all the ingredients well until the salad is evenly coated with the tempering and lemon juice.
- 8 Serve immediately or chill in the refrigerator for 10 minutes before serving.
Tips
For added crunch, you can garnish the Koshimbir with roasted peanuts or sev just before serving.