Koshimbir with step by step photos and video recipe.
Koshimbir is a known Maharashtrian Salad. There are various ways to prepare it. You can also serve it in the form of raita, salad or even as a dip.
Different vegetables like cucumber, onion, tomato or the combination of these are mixed along with some portion of curd and then tempered.
Sometimes I add more curd to serve it as raita. Add thick yoghurt in less quantity and serve it as a salad. The thick curd and tempering act as a dressing of the salad.
Koshimbir is also served alongside snacks like Sabudana Vada as a dip.
This is a very simple, easy and quick salad recipe which can be served in many ways.
I am sharing the recipe to serve it as raita. This recipe is more like Veg Raita or Onion Tomato Raita with the tempering.
Video Recipe –
This recipe of Koshimbir is –
2. Easy and Quick to Make
4. Can be made vegan (replace curd with coconut yogurt)
How to prepare for Koshimbir –
Wash, peel and finely cut all the suggested veggies (or as per choice). Dry roast and crush the peanuts.
Keep ready the other ingredients.
What kind of cucumber can be used –
Though there are so many varieties of cucumbers found all around the world. These cucumbers come under mainly three categories – Slicing, Pickling & Seedless.
The slicing cucumbers which are usually served in Indian salads are best for this recipe.
What kind of tomato can be used for this recipe –
Plum tomatoes which have lesser seeds and water content are best for this recipe. Though you can use any tomatoes you prefer.
Tomatoes with lesser seeds and water content are preferred so that the salad doesn’t become runny.
How to make Koshimbir at Home –
In a mixing bowl, add cucumber, onion & tomato, coriander, roasted and crushed peanuts. Add curd and salt. Mix everything well.
Add the tempering just before serving and serve chilled.
Serving Suggestion –
Few folks might not like me saying this but trust me, there are various ways Koshimbir can be served. 😀
Koshimbir is a Marathi word which means ‘salad’. Though a little bit of alteration to the recipe can give it many forms.
It is also served as a dip with snacks like Sabudana vada which is famous street food in Pune.
Add a little more curd to it and serve it as a salad along with pulao, biryani or Vangi Bath to make a complete meal.
It tastes best when served chilled and fresh.
How to make it as a salad –
Add the vegetables of choice like cucumber, tomato and onion or the combination of these. Add thick yogurt (or hung curd), salt and tempering. Mix well. Serve it fresh and chilled.
Here the yogurt and tempering serve as a dressing.
How to make it as raita –
Add vegetables and add enough curd to give it a raita consistency. To it add tempering just before serving. Serve chilled.
How to make it as a dip –
Dip can be prepared with a consistency anywhere between salad and raita. Adjust the curd quantity accordingly.
Things to keep in mind while making Koshimbir –
1. Add salt right before serving.
2. Adjust the consistency of curd depending on how you are serving it.
3. Make sure the curd or yogurt is not sour.
4. You can use any vegetables among onion, tomato and cucumber or the combination of these.
5. Deseed tomatoes and cucumber, if serving for guests and making it beforehand.
6. You can skip onion in this recipe and serve it during fasting.
Step by step instructions to prepare Koshimbir –
1. In a mixing bowl add onion, tomato, cucumber, coriander leaves, green chilli (optional) and salt.
2. Add curd. Mix everything well.
3. Adjust the consistency depending on how you are serving it.
1. Heat oil in a tempering pan (kadai). Splutter mustard seeds and cumin seeds.
2. Add curry leaves, green chilli and asafetida.
3. Mix well. Add the tempering to Koshimbir.
4. Serve chilled.
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- Mixing Bowl
- 1 No. Finely Chopped Onion (Small)
- 2 Tbsp Finely Chopped Cucumber Optional
- 2 Tbsp Finely Chopped Coriander Leaves
- 1 No. Finely Chopped Tomato (medium)
- 1/4th Cup Roasted & Crushed Peanuts
- 1/4th Cup + 2 Tbsp Thick Curd
- Salt to taste
- 1 Tsp Oil
- 1/2 Tsp Mustard Seeds
- 1/2 Tsp Cumin Seeds
- Green Chilli & Curry Leaves
- pinch Asafoetida (2 drops in this case)
- In a mixing bowl add onion, tomato, cucumber, coriander leaves, green chilli (optional), thick curd and salt.
- Mix everything well.
- Adjust the consistency depending on how you are serving it.
- Heat oil in a tempering pan (kadai). Splutter mustard seeds and cumin seeds.
- Add curry leaves, green chilli and asafetida.
- Mix well. Add the tempering to Koshimbir.
- Serve chilled.