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Mooli Koshimbir Recipe | CraftMyMeals | CraftMyMeals

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Mooli Koshimbir

maharashtrianeasyvegetariansoy-freekosherlow-carb

Mooli Koshimbir

Name: Mooli Koshimbir
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 4 servings (0.5 cup each)
Cuisine: maharashtrian
Ingredients: 1 pcs mooli (large, about 250g); 0.5 cup dahi (plain, whisked); 3 tbsp roasted peanuts (coarsely crushed); 2 tbsp coriander leaves (finely chopped); 1 pcs green chili (finely chopped); 0.5 tsp sugar; 0.5 tsp salt; 1 tbsp oil; 0.5 tsp rai; 0.5 tsp jeera; 0.25 tsp hing; 6 pcs curry leaves

Popularity

2.0

Taste Score:7/10

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.

Prep10m

Cook2m

Servings4

Serving:0.5 cup

120 cal

Ingredients

For 4 servings

1 pcs mooli (large, about 250g)
0.5 cup dahi (plain, whisked)
3 tbsp roasted peanuts (coarsely crushed)
2 tbsp coriander leaves (finely chopped)
1 pcs green chili (finely chopped)
0.5 tsp sugar
0.5 tsp salt
1 tbsp oil
0.5 tsp rai
0.5 tsp jeera
0.25 tsp hing
6 pcs curry leaves

Nutrition per Serving

120

Calories

Protein

Carbs

Instructions

1
Prepare the radish
- Peel and grate the radish into a large bowl.
- Sprinkle a pinch of salt over it and let it sit for 5-10 minutes. This will help release its water.
- 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
Combine the koshimbir base
- To the bowl with the squeezed radish, add the whisked yogurt, coarsely crushed peanuts, chopped coriander leaves, green chili, sugar, and the remaining salt.
- Mix everything together until well combined.
3
Make the tempering
- Heat oil in a small pan or tadka pan over medium heat.
- Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
- Add the cumin seeds, asafoetida, and curry leaves. Sauté for another 20-30 seconds until the curry leaves are crisp and everything is fragrant.

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25 min

391cal

17gprotein

About This Mooli Koshimbir Recipe

This maharashtrian recipe takes 12 minutes to prepare and yields 4 servings. At 119.99 calories per serving with 5.22g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.

Fat

Fiber2g

Sodium320mg

Potassium286mg

Phosphorus65mg

Know more about our calculations

Finish and serve

Carefully pour the hot tempering over the radish mixture.
Mix well to incorporate the tempering throughout the koshimbir.
For best results, chill in the refrigerator for 15-20 minutes before serving. This allows the flavors to meld.

Pro Tips

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.

Recipe Variations

vegan

Vegan

Replace the dairy yogurt with a plant-based alternative like coconut, almond, or cashew yogurt.

jain

Jain

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 protein

High protein

Use Greek yogurt instead of regular yogurt and increase the quantity of roasted peanuts to 1/2 cup for a protein boost.

quick

Quick

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.