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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
In a medium bowl, combine the finely chopped cucumber, onion, tomato, and green chili. This forms the base of your salad.
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.
Prepare the tempering (tadka). 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.
Just before serving, add the whisked curd and salt to the vegetable bowl. Mix gently until everything is just combined.
Pour the slightly cooled tempering over the koshimbir. Give it a final gentle mix. Garnish with a few more coriander leaves if desired and serve immediately for the best texture and flavor.
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.
This maharashtrian recipe takes 17 minutes to prepare and yields 4 servings. At 151.53 calories per serving with 5.67g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Add grated carrots, finely chopped radish (mooli), or boiled potatoes for a different texture and flavor.
For a fasting (vrat/upvas) version, omit onion and use rock salt (sendha namak) instead of regular salt.
Replace dairy curd with a plant-based yogurt like coconut or peanut yogurt. Use oil instead of ghee for the tempering.
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.
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.
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.
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.
One serving of Koshimbir (approximately 225g or 1/2 cup) contains around 130-150 calories, depending on the fat content of the curd and the amount of ghee used.
Koshimbir becomes watery if salt is added too early. Salt draws out moisture from the vegetables (cucumber, tomato, onion). To prevent this, always add salt and curd just before you are ready to serve.
You can do the prep work ahead of time. Chop all the vegetables and crush the peanuts and store them in an airtight container in the refrigerator. Prepare the tempering and store it separately. When ready to serve, simply mix the prepped ingredients with curd, salt, and the tempering.
To make it vegan, substitute the dairy curd with a thick, unsweetened plant-based yogurt such as coconut, cashew, or peanut yogurt. Also, use a neutral oil like coconut oil or sunflower oil instead of ghee for the tempering.
This recipe goes great with these complete meals
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