Koshimbir is a typical Maharashtrian salad served as an accompaniment to the main dish. It’s a great fasting recipe too. Easy to make and cool for the tummy.
Maharashtrian Koshimbir is India’s answer to a cool and refreshing salad! Made using veggies like onions, tomatoes and cucumbers, this yogurt based salad is light and easy on the belly besides being crunchy and tasty. I have had Maharashtrian neighbors all through my childhood. Therefore my taste in food and cooking style is heavily influenced by Maharashtrian cuisine. I am a mix of South Indian and Maharashtrian when it comes to food. Being neighbors, we have been in and out of each other’s homes so frequently that it was like a second home for us.
We were so free in each other’s homes that we could demand each other’s moms to prepare a certain favorite dish for us and it was delivered with a smile. While my neighbor friends loved my mom’s Pearl Onion Sambhar, Indian Coconut Rice, Arsi Upma/Rice Upma and Mysore Masala Dosa the most, I enjoyed their mom’s Poha, Pathrode | Patra | Colcassia Rolls, Egg Biryani, Black Eyed Peas and Dill Curry and Maharastrian Kokum Amti/Dal. While I have had many different meals in their home, the one dish that has made a constant appearance during their meal time was Koshimbir!
I particularly enjoyed Koshimbir when it was served with any rice dish like pulav or biryani. Back then I used to think that the reason they always served Koshimbir with rice was to balance the taste. The rice dish would be hot and spicy whereas the Koshimbir would have a cooling effect. This would make them a killer combo! This time for our Diwali party, I was planning on serving vegetable pulav for dinner and what best accompaniment than Koshimbir to go with it. Preparing this salad for the party bought back so many wonderful memories that I had a silly smile on my face all the time. Childhood is special indeed!
Now coming to this easy no-cook salad recipe, it’s a dish that anyone can prepare. In a bowl add yogurt and whisk it. Add chopped onions, tomatoes, cucumbers, green chillies, crushed peanuts, chopped cilantro, salt and coriander cumin powder. Temper mustard seeds and cumin seeds in a tadka pan and add this to the salad mixture. Mix it all together. Serve chilled.
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!
- 2 cups yogurt
- 1 onion
- 2 tomatoes
- 1 cucumber
- 2-3 green chillies
- 1-2 tbsp crushed peanuts
- 1/3 cup chopped cilantro
- 1 tbsp coriander cumin powder
- Salt as required
- Lime juice (optional)
- 1 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- In a bowl add yogurt and whisk it. Add chopped onion, tomatoes, cucumber, green chillies, crushed peanuts, chopped cilantro, salt and coriander cumin powder. Temper mustard seeds and cumin seeds in a tadka pan and add this to the salad mixture. Mix it all together. Serve chilled.
Some rice recipes that will pair well with this Koshimbir are Soya Methi Pulav | Soy Fenugreek Rice, Lahsuni Palak Rice | Spinach & Garlic Rice, South Indian Style Tomato Rice, Eggplant Fried Rice | Vangi Bhaat | Brinjal Rice, Tomato Soy Pilaf Rice, Spicy Paneer Biryani, Aromatic Turmeric Pilaf with Black Chana and Broccoli Masala Khichdi. Also some accompaniments that you can try are Spinach Raita, Beets & Peanuts Raita, Boondi Raita, Roasted Garlic & Tomato Raita and Minty Cucumber raita.