Kanda Koshimbir
A refreshing and crunchy Maharashtrian onion salad that's the perfect side dish. Made with finely chopped onions, roasted peanuts, and a simple tempering, it adds a burst of flavor and texture to any meal.
For 4 servings
Prepare the Salad Base
- In a medium-sized mixing bowl, combine the finely chopped red onions, coarsely crushed roasted peanuts, finely chopped green chilies, and fresh coriander leaves.
- Gently toss these ingredients together to distribute them evenly. Set aside.
Prepare the Tempering (Tadka)
- Heat the vegetable oil in a small pan (tadka pan) over medium heat for about 1 minute.
- Once the oil is hot, add the mustard seeds. Wait for them to splutter and pop, which should take about 30-45 seconds.
- Immediately add the cumin seeds and hing. Sauté for another 15-20 seconds until the cumin seeds are fragrant. Be careful not to burn the spices.
- Turn off the heat.
Combine and Season
- Pour the hot tempering directly over the onion mixture in the bowl. You will hear a sizzling sound.
- Immediately add the sugar, salt, and fresh lemon juice.
- Mix everything together thoroughly until all the ingredients are well combined.
Serve Immediately
- Serve the Kanda Koshimbir immediately to enjoy its maximum crunch and freshness.
- It pairs wonderfully with dal, rice, roti, or any Maharashtrian thali.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Serve immediately after adding salt and lemon juice. This is crucial to prevent the onions from releasing water and making the salad soggy.
- 2For a milder flavor, you can soak the chopped onions in cold water for 10-15 minutes and then drain them thoroughly before using. This reduces their pungency.
- 3Use freshly roasted and crushed peanuts for the best nutty aroma and crunchy texture.
- 4Adjust the balance of sugar, salt, and lemon juice to suit your personal preference for sweet, salty, and tangy flavors.
- 5For a spicier kick, you can slit the green chilies lengthwise instead of chopping them, or add a pinch of red chili powder.
Adapt it for your goals.
With Coconut
Add 2-3 tablespoons of freshly grated coconut along with the onions for a classic coastal Maharashtrian flavor and texture.
With CucumberWith Cucumber
Add 1/2 cup of finely chopped cucumber for extra freshness and crunch. If using cucumber, be sure to serve it even more quickly as it releases water.
With Yogurt (Dahi)With Yogurt (Dahi)
For a creamier version similar to a raita, whisk in 1/4 cup of thick curd (yogurt) along with the lemon juice and seasonings.
With PomegranateWith Pomegranate
Garnish with 2 tablespoons of pomegranate arils for a pop of color and a sweet-tart flavor burst.
Why this is on our healthy list.
Rich in Antioxidants
Onions, especially red onions, are packed with quercetin and other flavonoids, which are powerful antioxidants that help combat inflammation and protect cells from damage.
Good Source of Healthy Fats
Peanuts provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
Aids Digestion
The inclusion of hing (asafoetida) and lemon juice can help stimulate digestive enzymes, while the fiber from onions promotes a healthy gut.
Boosts Immunity
Lemon juice is an excellent source of Vitamin C, a key nutrient for a strong immune system. Coriander leaves also contribute vitamins and minerals.
Frequently asked questions
One serving of Kanda Koshimbir (about 1/2 cup or 95g) contains approximately 105-115 calories, primarily from the peanuts and the oil used in tempering.
