Kanda Koshimbir
A vibrant, no-cook Maharashtrian salad of raw onions, fresh cilantro, and roasted peanuts tossed with lemon juice and a simple tempering. Crunchy, tangy, and slightly nutty, it comes together in five minutes and brightens any Indian meal.
For 4 servings
- prep
Slice the onions.
Peel and slice the onions very thinly, then separate the rings and place them in a mixing bowl.
TIPSoak sliced onions in cold water for 10 minutes to reduce sharpness, then drain well — this keeps the salad crisp without being overpowering. - mix
Toss with lemon and seasonings.
1.Add lemon juice, salt, and sugar to the sliced onions.2.Toss gently with your fingers until the onions are well coated.3.Fold in chopped coriander leaves and crushed roasted peanuts. - temper · ~2 min
Make the tempering.
1.Heat oil in a small tadka pan over medium heat until shimmering.2.Add mustard seeds and let them pop (30 seconds).3.Add cumin seeds and let them sizzle (15 seconds).4.Add slit green chili and curry leaves; fry until fragrant (30 seconds).5.Immediately pour the hot tempering over the onion mixture. - mix
Mix and serve immediately.
Toss everything together once more to distribute the tempering evenly. Serve right away while the onions are still crisp.
TIPKoshimbir is best eaten fresh — letting it sit will make the onions go limp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the onions as thinly as possible for the best texture — a mandoline makes quick work of it.
- 2Soak the sliced onions in ice-cold water for 10 minutes to mellow their bite, then pat them completely dry before mixing.
- 3Crush the roasted peanuts with a mortar and pestle or the back of a knife for coarse bits that add crunch without turning powdery.
- 4Pour the hot tempering (tadka) evenly over the salad while it still sizzles to release the full aroma of the spices.
- 5Serve the koshimbir immediately after mixing — it loses its crispness within 30 minutes, so make it fresh.
- 6For a stronger nutty flavor, toast the peanuts in a dry pan until they darken slightly before crushing.
Adapt it for your goals.
No-onion (jain)
Replace the onions with an equal amount of finely chopped cucumber or grated raw mango for a Jain-friendly version that still has crunch and tang.
protein boostProtein-boost
Add 2 tablespoons of soaked and boiled chana dal (Bengal gram) or sprouted moong beans for extra protein and a toothsome bite.
herb swapHerb-swap
Substitute half the coriander with fresh mint leaves for a cooling, garden-fresh twist that pairs beautifully with spicy curries.
smoky tadkaSmoky tadka
Add 1 small dried red chili to the tempering along with a pinch of asafoetida (hing) for a deeper, smoky aroma typical of some Maharashtrian households.
low oilLow-oil
Skip the tempering entirely — simply toss the onions with extra lemon juice, a pinch of roasted cumin powder, and the peanuts for a lighter, oil-free salad.
Why this is on our healthy list.
Rich in Prebiotic Fiber
Raw onions are a excellent source of inulin, a prebiotic fiber that supports gut health and feeds beneficial gut bacteria.
Heart-Healthy Fats
Roasted peanuts provide monounsaturated and polyunsaturated fats, which can help maintain healthy cholesterol levels and reduce inflammation.
Good Source of Vitamin C
Fresh lemon juice and raw onions together contribute vitamin C, an antioxidant that supports immune function and collagen production.
Low in Calories, High in Flavor
This salad is naturally low in calories and fat, making it a guilt-free side dish that adds volume and nutrients without weighing down a meal.
Digestive Spice Benefits
Cumin and mustard seeds in the tempering are traditionally used to aid digestion and reduce bloating, complementing the raw onion's natural pungency.
Hydrating and Refreshing
With its high water content from onions and a bright citrus dressing, this koshimbir helps keep you hydrated while delivering a refreshing burst of flavor.
Frequently asked questions
No, this salad is best enjoyed immediately — the onions release water and turn limp within 30 minutes, losing their crunch. Prep the tadka and slice the onions separately, then combine just before serving.
