Looking for a refreshing and healthy side dish to elevate your meal? This Maharashtrian Koshimbir recipe is the perfect answer. Koshimbir is a traditional Indian salad or raita that is a staple in every Maharashtrian household. Unlike regular creamy raitas, this version is packed with crunchy vegetables like carrots, beets, and onions, and flavoured with a unique tempering (tadka).
In this special version, we add a twist with raw mango and fenugreek (methi) leaves, giving it a burst of tangy and fresh flavours. It’s incredibly easy to make, nutritious, and goes perfectly with a simple meal of Varan Bhat (Dal Rice) or Chapati. Whether you call it a vegetable raita or a healthy Indian salad, this dish is sure to become a favourite.
Also Read – Methi Koshimbir Recipe: Healthy Fenugreek Salad
Ingredients:
- For the Salad Base:
- Beetroot: 1 tbsp (peeled and grated)
- Carrot: 1 tbsp (grated)
- Tomato: 1 large (finely chopped)
- Onion: 1 medium (half thinly sliced lengthwise, half finely chopped)
- Raw Mango (Kairi): 1 tsp (half grated, half chopped)
- Fenugreek Leaves (Methi): Handful (chopped, leaves only)
- Fresh Coriander: Handful (finely chopped)
- Mint Leaves (Pudina): Handful (fresh)
- Curry Leaves: 4-5 (fresh, roughly torn)
- Yogurt (Curd): 1 tsp (fresh and thick, not sour)
- Powdered Sugar: ½ tsp
- Salt: To taste
- For the Tempering (Tadka):
- Oil: 1 tsp
- Mustard Seeds (Rai): ½ tsp
- Cumin Seeds (Jeera): ½ tsp
- Garlic: 2 cloves (crushed or finely minced)
- Green Chillies: 2 (finely chopped, adjust for spice)
- Curry Leaves: 5-6 leaves
- Asafoetida (Hing): A pinch
Also Read – Gajarachi Koshimbir Recipe: Easy Maharashtrian Carrot Salad
Step-by-Step Instructions:
- Prepare the Vegetables: In a large mixing bowl, combine the grated beetroot, grated carrot, chopped tomatoes, and onions. The mix of sliced and chopped onions gives a nice texture.
- Add Greens & Tangy Elements: Add the chopped raw mango, fresh mint leaves, coriander, and the secret ingredient—chopped fenugreek (methi) leaves. Don’t worry, the methi won’t taste bitter mixed with other ingredients.
- Season the Salad: Add the powdered sugar, salt, and just 1 teaspoon of thick fresh curd (dahi). Mix everything thoroughly until well combined.
- Heat the Oil: For the tempering, heat a small amount of oil in a tadka pan. Once hot, add mustard seeds and cumin seeds.
- Make the Tadka: Turn off the gas (to prevent burning) and add torn curry leaves, green chillies, and crushed garlic. Sauté until the garlic turns golden brown and aromatic. Finally, stir in a pinch of hing.
- Combine & Serve: Pour the hot sizzling tempering immediately over the mixed vegetable salad. Give it a final good mix to coat the veggies in the flavorful oil.
- Serve Fresh: Your healthy Maharashtrian Koshimbir is ready! Serve immediately.
Cooking Tips for Better Results:
- Freshness is Key: Use fresh, thick curd (yogurt). Avoid sour curd as it will overpower the delicate flavours of the vegetables.
- Don’t Over-mix: Mix the salt and curd just before serving. If you mix it too early, the onions and tomatoes will release water, making the Koshimbir soggy.
- Garlic Flavour: Frying the crushed garlic in the tempering until golden eliminates the raw smell and adds a delicious, smoky aroma to the salad.
- Texture Balance: Using both grated and chopped ingredients creates a wonderful texture that is pleasant to eat.
Also Read – Best Crispy Kanda Bhaji Recipe: Secret Ingredient
Variations:
- Vegan Version: Simply skip the teaspoon of curd or replace it with a plant-based yogurt to make this a completely vegan salad.
- Kids-Friendly: Skip the green chillies in the tempering to make it non-spicy for children. The natural sweetness of carrots and beets is usually loved by kids.
- Crunchy Version: You can add roasted crushed peanuts (shengdana) at the end for an extra Maharashtrian crunch.
- Cucumber Twist: Add finely chopped cucumber (kakdi) to make the classic Kakdichi Koshimbir.
Serving Suggestions:
- Traditional Thali: Serve as a side dish with a complete Maharashtrian meal of Chapati, Bhaji (vegetable), and Varan Bhat.
- Light Lunch: Pair it with Khichdi or Masala Bhat for a light and cooling lunch.
- Diet Friendly: Eat a large bowl of this by itself as a weight-loss-friendly salad dinner.
Also Read – Maharashtrian Pithle Recipe: Spicy Methi Matar Besan Curry
FAQs:
Q1: Will the methi (fenugreek) leaves taste bitter in the salad?
Ans: No, not at all. Since we use young, tender leaves and mix them with sweet carrots, tangy raw mango, and sugar, the bitterness is balanced out perfectly.
Q2: Can I make this Koshimbir in advance?
Ans: It is best to chop the vegetables in advance, but add the salt, sugar, curd, and tempering just before serving to keep them crunchy.
Q3: What can I use instead of raw mango?
Ans: If raw mango isn’t in season, you can squeeze a little lemon juice for that essential tanginess.
Q4: Is this recipe healthy for weight loss?
Ans: Yes! This Koshimbir recipe is low in calories, high in fiber, and packed with vitamins from raw vegetables, making it excellent for weight loss.
Easy Maharashtrian Koshimbir Recipe: Healthy Raita Salad
Ingredients
For the Salad Base:
- Beetroot: 1 tbsp peeled and grated
- Carrot: 1 tbsp grated
- Tomato: 1 large finely chopped
- Onion: 1 medium half thinly sliced lengthwise, half finely chopped
- Raw Mango Kairi: 1 tsp (half grated, half chopped)
- Fenugreek Leaves Methi: Handful (chopped, leaves only)
- Fresh Coriander: Handful finely chopped
- Mint Leaves Pudina: Handful (fresh)
- Curry Leaves: 4-5 fresh, roughly torn
- Yogurt Curd: 1 tsp (fresh and thick, not sour)
- Powdered Sugar: ½ tsp
- Salt: To taste
For the Tempering (Tadka):
- Oil: 1 tsp
- Mustard Seeds Rai: ½ tsp
- Cumin Seeds Jeera: ½ tsp
- Garlic: 2 cloves crushed or finely minced
- Green Chillies: 2 finely chopped, adjust for spice
- Curry Leaves: 5-6 leaves
- Asafoetida Hing: A pinch
Instructions
- Prepare the Vegetables: In a large mixing bowl, combine the grated beetroot, grated carrot, chopped tomatoes, and onions. The mix of sliced and chopped onions gives a nice texture.
- Add Greens & Tangy Elements: Add the chopped raw mango, fresh mint leaves, coriander, and the secret ingredient—chopped fenugreek (methi) leaves. Don't worry, the methi won't taste bitter mixed with other ingredients.
- Season the Salad: Add the powdered sugar, salt, and just 1 teaspoon of thick fresh curd (dahi). Mix everything thoroughly until well combined.
- Heat the Oil: For the tempering, heat a small amount of oil in a tadka pan. Once hot, add mustard seeds and cumin seeds.
- Make the Tadka: Turn off the gas (to prevent burning) and add torn curry leaves, green chillies, and crushed garlic. Sauté until the garlic turns golden brown and aromatic. Finally, stir in a pinch of hing.
- Combine & Serve: Pour the hot sizzling tempering immediately over the mixed vegetable salad. Give it a final good mix to coat the veggies in the flavourful oil.
- Serve Fresh: Your healthy Maharashtrian Koshimbir is ready! Serve immediately.
