Mooli Koshimbir
A refreshing and crunchy Maharashtrian salad made with grated radish, creamy yogurt, and roasted peanuts. This simple koshimbir gets a flavor boost from a classic tempering of mustard seeds and curry leaves. A perfect cooling side for any meal.
For 4 servings
4 steps. 2 minutes total.
- 1
Step 1
- a.Prepare the radish
- b.Peel and grate the radish into a large bowl.
- c.Sprinkle a pinch of salt over it and let it sit for 5-10 minutes. This will help release its water.
- d.Gather the grated radish in your hands and squeeze out as much water as possible. Discard the water and place the dry radish back in the bowl.
- 2
Step 2
- a.Combine the koshimbir base
- b.To the bowl with the squeezed radish, add the whisked yogurt, coarsely crushed peanuts, chopped coriander leaves, green chili, sugar, and the remaining salt.
- c.Mix everything together until well combined.
- 3
Step 3
- a.Make the tempering
- b.Heat oil in a small pan or tadka pan over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
- d.Add the cumin seeds, asafoetida, and curry leaves. Sauté for another 20-30 seconds until the curry leaves are crisp and everything is fragrant.
- 4
Step 4
- a.Finish and serve
- b.Carefully pour the hot tempering over the radish mixture.
- c.Mix well to incorporate the tempering throughout the koshimbir.
- d.For best results, chill in the refrigerator for 15-20 minutes before serving. This allows the flavors to meld.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing the water out of the radish is the most important step to prevent a watery koshimbir.
- 2For the best texture, add the yogurt and salt just before you plan to serve.
- 3Roasting and crushing your own peanuts provides a much better flavor and crunch than pre-crushed ones.
- 4You can adjust the amount of green chili and sugar to suit your personal taste for spice and sweetness.
Adapt it for your goals.
Vegan
Replace the dairy yogurt with a plant-based alternative like coconut, almond, or cashew yogurt.
jainJain
To make it Jain-friendly, substitute the radish with grated cucumber (kakdi). Make sure to squeeze out the excess water from the cucumber as well.
high proteinHigh protein
Use Greek yogurt instead of regular yogurt and increase the quantity of roasted peanuts to 1/2 cup for a protein boost.
quickQuick
If you are short on time, you can skip the step of salting and squeezing the radish. However, be prepared for a more watery consistency and serve it immediately.