Koshimbir Recipe
Koshimbir
Maharashtrian Cooling Salad with Yogurt
(AKA Maharashtrian Raita)
Submitted By: Taz
Ingredients:
1 Cup Plain Yogurt (Dahi)
2 Roma Tomatoes (Tamatar) - seeded and small chopped
1 Medium Red Onion (Pyaz) - small chopped
1 Persian Cucumber (Kheera)* - small chopped
¼ Cup Roasted, Unsalted Peanuts (Mungphali) - rough chopped
¼ Cup Fresh Coriander Leaves (Dhania Patta) - chopped
¼ tsp Jaggery (Gur) - grated fine - can substitute granulated sugar (Chini) if desired
Kosher Salt (Namak) to taste
For Tadka (Tempering):
1 Fresh Green Chile (Hari Mirch) - seeded and minced
¼ tsp Black Mustard Seeds (Rai)
¼ tsp Cumin Seeds (Jeera)
4-5 Fresh Curry Leaves (Kaddi Patta)
⅛ tsp Asafoetida Powder (Hing)
2 tsp Oil - can use canola, vegetable, grape seed, rapeseed, safflower, or sunflower oil
Preparation:
- Place yogurt in a medium/large nonreactive mixing bowl and whisk until smooth
- Fold in the tomato, onion, cucumber, and peanuts until thoroughly combined - Set aside
- Heat oil until shimmering in a small skillet over medium heat
- Once oil is hot, add mustard seeds and sauté until mustard seeds crackle (apx 30 seconds) - Add cumin seeds and allow to crackle (apx 30 seconds more)
- Add the green chile and curry leaves and sauté for another 30 seconds
- Add asafoetida and stir to combine - remove from heat and immediately pour over the yogurt and vegetable mixture and mix until thoroughly combined
- Cover and chill in refrigerator for 30-60 minutes to allow flavors to meld
- Just before serving, add jaggery/sugar, salt to taste, and coriander leaves and thoroughly combine
- Serve alongside biryani or pulao, with bread as a snack, over steamed basmati rice, alongside any grilled dishes, or as part of any Maharashtrian or Indian meal
Can be stored refrigerated in an airtight container for up to 1 week
*
Can substitute ½ of an English Cucumber (Kakri) if desired
