Mooli Koshimbir
Crunchy grated radish tossed with yogurt, green chili, and a simple tempering makes this Maharashtrian-style koshimbir fresh, cooling, and lightly spiced. It works beautifully beside dal, roti, or a simple rice meal.
For 4 servings
- prep · ~5 min
Prep the radish.
1.Peel and grate the radish.2.Squeeze it gently with your hands to remove excess moisture.3.Place the grated radish in a mixing bowl. - mix · ~3 min
Mix the koshimbir base.
1.Add yogurt, green chili, cilantro, lemon juice, salt, and sugar to the bowl.2.Mix well until the radish is evenly coated.3.Taste and adjust the lemon juice if needed for a brighter finish. - temper · ~1 min
Make the tempering.
1.Heat oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and curry leaves, then cook for a few seconds until fragrant. - assemble · ~1 min
Pour the tempering over the koshimbir.
Pour the hot tempering over the radish mixture and stir gently so the flavors spread through the salad without thinning it too much.
- serve
Serve the mooli koshimbir chilled or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1After grating, squeeze the mooli gently but thoroughly so the yogurt dressing stays creamy instead of turning watery.
- 2If your radish tastes very sharp, let the grated mooli sit for 5 minutes before squeezing to mellow its bite slightly.
- 3Whisk the yogurt until smooth before mixing so it coats the radish evenly without lumps.
- 4Pour the tempering over just before serving for the best contrast between cool koshimbir and fragrant tadka.
- 5Use only a few curry leaves in the tempering; too many can dominate the delicate yogurt-radish balance.
- 6This salad can be made a few hours ahead, but stir again before serving because the radish will release more moisture as it sits.
Adapt it for your goals.
Low-oil
Use half the oil for the tempering and keep the rest of the method the same for a lighter everyday version.
milderMilder
Reduce or skip the green chili if serving with already spicy dal or sabzi, while keeping the lemon and tempering for flavor.
veganVegan
Swap the yogurt for a plain unsweetened plant-based yogurt to keep the creamy, cooling character without dairy.
peanut crunchPeanut-crunch
Add a spoonful of coarsely crushed roasted peanuts for extra texture and a nuttier Maharashtrian-style finish.
Why this is on our healthy list.
Cooling Yogurt Base
The yogurt adds a soothing, creamy element that balances the pungency of radish and green chili.
Fresh Vegetable Crunch
Radish and cilantro bring freshness, texture, and plant compounds that make this side feel light and vibrant.
Digestive Spice Tempering
Mustard seeds, cumin, curry leaves, and lemon juice add flavor while making the salad feel lively and appetizing alongside heavier meals.
Frequently asked questions
Radish holds a lot of water, and squeezing it helps prevent the yogurt mixture from becoming runny after mixing.
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