Koshimbir recipe

Beet Koshimbir This nutrient-rich pink beet raita is a must have with Indian food and can be made ahead.

Greek Yoghurt - 1 cup English Cucumber - 1/2, grated Tomato - 1, chopped Red Onion - 1/4, finely chopped Cilantro - a handful, chopped Green Chilli - 2, finely chopped Roasted peanuts - a handful, coarsely crushed Rock Salt - a pinch Sugar - 1 tsp Beat the yoghurt well and mix the rest of the ingredients. Serve chilled or at room temperature.

While I was poring over my cookbooks for some different kinds of salads for Blogging Marathonthis week, I remembered that our own Kosambari (aka Koshimbir / Kosumalli) served as part of the South Indian Thali (or even everyday meal) is a great salad. I have posted the cucumber, plain Moong daland…

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Koshimbir recipe is that of raita or salad. Koshimbir is an accompaniment for main dishes. It’s a great recipe for fasting as well. Learn how to make koshimbir

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Kakdi Koshimbir (Khamang Kakdi) is a simple Maharashtrian salad prepared from cucumber, yogurt, peanuts, and fresh coconut.

This authentic Maharashtrian carrot salad recipe is quick and easy. Not just nutritious, this Carrot Koshimbir is delicious too. Crushed peanuts and scraped coconut along with tempering and bright orange colour of carrots make this Gajarachi Koshimbir irresistible.

Pressure cook the beets; peel, dice and set aside. Prepare and assemble all the remaining ingredients together in a large bowl. Just before serving, add the beets and toss everything together. Garnish with cilantro, fresh grated coconut and serve as a salad side-dish with Chapati, Naan, Bhaakri, etc.