Koshimbir
A refreshing Maharashtrian cucumber salad with a crunchy peanut texture and a simple tempering. It's the perfect cooling side dish for any spicy Indian meal, ready in minutes.
For 4 servings
5 steps. 2 minutes total.
- 1
Step 1
- a.In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.
- 2
Step 2
- a.Add the coarsely crushed roasted peanuts, chopped coriander leaves, and sugar to the vegetable mixture. Mix well. Do not add salt or curd yet to prevent the salad from becoming watery.
- 3
Prepare the tempering (tadka)
- a.Heat ghee in a small tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter completely, about 30 seconds. Add the cumin seeds, hing, and curry leaves. Sauté for another 20-30 seconds until the curry leaves turn crisp and aromatic. Turn off the heat and let the tempering cool for a minute.
- 4
Just before serving, add the whisked curd and salt to the vegetable bowl
- a.Mix gently until everything is just combined.
- 5
Pour the slightly cooled tempering over the koshimbir
- a.Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Add salt and yogurt only at the time of serving to prevent the vegetables from releasing water.
- 2For a creamier texture, use thick curd (dahi) or Greek yogurt. You can also hang regular curd in a muslin cloth for 30 minutes to drain excess whey.
- 3Deseeding the tomatoes is crucial to minimize excess moisture in the salad.
- 4For an authentic coastal Maharashtrian flavor, add 2 tablespoons of freshly grated coconut along with the other vegetables.
- 5Let the tempering cool for a minute before adding it to the curd to prevent the curd from splitting.
- 6Serve koshimbir chilled for a more refreshing experience, especially during hot weather.
Adapt it for your goals.
Vegetable
Add grated carrots, finely chopped radish (mooli), or boiled potatoes for a different texture and flavor.
FlavorFlavor
For a fasting (vrat/upvas) version, omit onion and use rock salt (sendha namak) instead of regular salt.
VeganVegan
Replace dairy curd with a plant-based yogurt like coconut or peanut yogurt. Use oil instead of ghee for the tempering.
Why this is on our healthy list.
Hydrating and Cooling
Made primarily with cucumber and curd, Koshimbir has a high water content that helps keep the body hydrated and provides a cooling effect, making it an ideal dish for hot weather.
Promotes Gut Health
The curd (yogurt) in Koshimbir is a natural source of probiotics, which are beneficial bacteria that support a healthy digestive system, improve digestion, and boost immunity.
Rich in Nutrients
This salad is a good source of vitamins and minerals from fresh vegetables, protein from curd and peanuts, and healthy fats from ghee and peanuts, contributing to overall nutritional intake.
Frequently asked questions
Yes, Koshimbir is very healthy. It's packed with hydrating vegetables like cucumber, probiotics from the curd which are great for gut health, and healthy fats and protein from peanuts. It's a light, low-calorie, and nutritious side dish.