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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.
Prepare the Salad Base
Prepare the Tempering (Tadka)
Combine and Season
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.
This maharashtrian recipe takes 15 minutes to prepare and yields 4 servings. At 116.17 calories per serving with 3.15g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Serve Immediately
Add 2-3 tablespoons of freshly grated coconut along with the onions for a classic coastal Maharashtrian flavor and texture.
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.
For a creamier version similar to a raita, whisk in 1/4 cup of thick curd (yogurt) along with the lemon juice and seasonings.
Garnish with 2 tablespoons of pomegranate arils for a pop of color and a sweet-tart flavor burst.
Onions, especially red onions, are packed with quercetin and other flavonoids, which are powerful antioxidants that help combat inflammation and protect cells from damage.
Peanuts provide monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels.
The inclusion of hing (asafoetida) and lemon juice can help stimulate digestive enzymes, while the fiber from onions promotes a healthy gut.
Lemon juice is an excellent source of Vitamin C, a key nutrient for a strong immune system. Coriander leaves also contribute vitamins and minerals.
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.
Yes, it is quite healthy. Onions are rich in antioxidants, peanuts provide healthy fats and protein, and the salad is high in fiber. It's a fresh, raw salad that complements a balanced meal.
The key is to add the salt and lemon juice just before you are ready to serve. Salt draws moisture out of the onions, so adding it at the last minute ensures the salad stays crunchy.
It is not recommended to make the full salad ahead of time. However, you can do the prep work: chop the onions, crush the peanuts, and keep the tempering ready separately. Combine everything right before serving.
It is a versatile side dish that pairs excellently with Maharashtrian meals like Puran Poli, Masale Bhat, or any dal and rice combination. It also goes well with roti, bhakri, and sabzi.
While peanuts are traditional and add a signature crunch, you can omit them for a nut-free version. To add texture, consider adding a tablespoon of roasted chana dal (split chickpeas) or sunflower seeds.
This recipe goes great with these complete meals
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