Are you looking for a quick, refreshing, and delicious side dish to elevate your everyday meals? Look no further! This authentic Maharashtrian Koshimbir Recipe is exactly what you need. Also known as a cucumber yogurt salad or raita, Koshimbir is a staple in Indian households, especially during the hot summer months.
What makes this Koshimbir Recipe so special is the perfect balance of creamy yogurt, crunchy fresh vegetables, and the nutty flavour of roasted peanuts. The secret to its incredible, hotel-like taste lies in the fragrant ghee tempering (tadka) added at the end! Whether you are serving a grand thali or just need a cooling side for your spicy curries and dal rice, this quick and easy salad comes together in just 5 minutes. Let’s dive into making this simple, beginner-friendly dish!
Also Read – Authentic Maharashtrian Argane Chutney Recipe Guide
Ingredients List:
- For the Salad:
- 1 medium Cucumber (peeled and finely chopped or grated)
- 1/2 small Tomato (seeds removed and finely chopped)
- 1/4 small Onion (finely chopped)
- 2 tbsp Roasted Peanuts (coarsely crushed)
- 1/2 tsp Sugar (powdered or granulated)
- Salt to taste
- 1 cup Thick Curd / Yogurt (fresh and whisked)
- A handful of Fresh Coriander Leaves (finely chopped)
- For the Tempering (Tadka):
- 1 tbsp Ghee (clarified butter)
- A pinch of Mustard Seeds (Rai)
- A pinch of Cumin Seeds (Jeera)
- A pinch of Asafoetida (Hing)
- 1 Green Chilli (finely chopped)
- 4-5 Fresh Curry Leaves (roughly chopped)
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Step-by-step Instructions:
- Prep the Veggies: In a mixing bowl, add the finely chopped cucumber, tomato, and onion.
- Add Crunch and Flavour: Add the coarsely crushed roasted peanuts to the bowl. Sprinkle in the sugar, salt to taste, and a little fresh coriander. Give it a good dry mix.
- Mix in the Curd: Pour the whisked, thick curd into the bowl. Mix everything well until the vegetables are beautifully coated in the creamy yogurt. Set the bowl aside.
- Prepare the Tadka: Heat a small tadka pan on the stove and melt 1 tablespoon of ghee. Add the mustard seeds and let them splutter. Then, add the cumin seeds.
- Aromatics: Add a pinch of asafoetida (hing), the finely chopped green chilli, and the fresh curry leaves. Turn off the heat and let the tadka cool down just slightly.
- Combine and Serve: Pour the warm tadka over your prepared yogurt mixture and mix it thoroughly. Garnish with a little more fresh coriander. Your delicious Maharashtrian Koshimbir is ready!
Cooking Tips for Better Results:
- Use Thick Curd: For the best texture, always use thick, freshly whisked curd (yogurt). Runny or watery yogurt will make the salad soup-like.
- Remove Tomato Seeds: Make sure to remove the seeds from the tomatoes before chopping. This prevents the Koshimbir from becoming too watery.
- Don’t Powder the Peanuts: Crush the roasted peanuts coarsely. You want to bite into the peanut pieces for that authentic crunch!
- Chill Before Serving: For the ultimate refreshing experience, keep the Koshimbir in the fridge for 15-20 minutes before serving.
Also Read – Best Raita Recipe for Biryani | Onion Tomato Koshimbir
Variations:
- Vegan Version: Simply replace the dairy curd with a plant-based yogurt (like peanut or coconut yogurt) and use cooking oil (like peanut oil) instead of ghee for the tadka.
- Spicy Version: If you love heat, add an extra chopped green chilli to the tadka or sprinkle a little red chilli powder on top before serving.
- Kids-Friendly Version: Skip the green chillies entirely. The sugar and peanuts make it sweet and crunchy, which kids absolutely love!
- No-Onion, No-Garlic Version: Simply skip the chopped onions. It will still taste amazing and completely traditional!
Serving Suggestions:
- This versatile Koshimbir Recipe pairs wonderfully with almost any Indian meal. Serve it alongside:
- A traditional Maharashtrian Thali (Puran Poli, Amti, Rice).
- Spicy biryanis or simple vegetable pulao.
- Every day, Dal Tadka and Steamed Rice.
- Hot chapati, bhakri, or parathas.
Also Read – Sabudana Khichdi Recipe: Spicy & Sweet (2 Ways) | Fasting
FAQs:
Q1: Can I make Koshimbir ahead of time?
Answer: It is best to make Koshimbir fresh so it stays crunchy. If you want to prep ahead, you can chop all the veggies and keep them in the fridge. Mix in the salt, yogurt, and tadka just 10 minutes before serving so the veggies don’t release too much water.
Q2: What is the difference between Raita and Koshimbir?
Answer: While both are yogurt-based side dishes, Koshimbir specifically hails from Maharashtra and traditionally includes a crunchy element like coarsely crushed roasted peanuts and a flavorful mustard and curry leaf tempering.
Q3: Can I use oil instead of ghee for the tadka?
Answer: Yes! While ghee gives it a rich, hotel-like, authentic flavour, you can easily use any neutral cooking oil or peanut oil for the tadka.
Q4: Can I add carrots or pomegranate to this recipe?
Answer: Absolutely! Grated carrots and fresh pomegranate seeds are fantastic additions. They add beautiful colour, natural sweetness, and extra crunch to your salad.
Maharashtrian Koshimbir Recipe | Easy Cucumber Yogurt Salad
Ingredients
For the Salad:
- 1 medium Cucumber peeled and finely chopped or grated
- 1/2 small Tomato seeds removed and finely chopped
- 1/4 small Onion finely chopped
- 2 tbsp Roasted Peanuts coarsely crushed
- 1/2 tsp Sugar powdered or granulated
- Salt to taste
- 1 cup Thick Curd / Yogurt fresh and whisked
- A handful of Fresh Coriander Leaves finely chopped
For the Tempering (Tadka):
- 1 tbsp Ghee clarified butter
- A pinch of Mustard Seeds Rai
- A pinch of Cumin Seeds Jeera
- A pinch of Asafoetida Hing
- 1 Green Chilli finely chopped
- 4-5 Fresh Curry Leaves roughly chopped
Instructions
- Prep the Veggies: In a mixing bowl, add the finely chopped cucumber, tomato, and onion.
- Add Crunch and Flavour: Add the coarsely crushed roasted peanuts to the bowl. Sprinkle in the sugar, salt to taste, and a little fresh coriander. Give it a good dry mix.
- Mix in the Curd: Pour the whisked, thick curd into the bowl. Mix everything well until the vegetables are beautifully coated in the creamy yogurt. Set the bowl aside.
- Prepare the Tadka: Heat a small tadka pan on the stove and melt 1 tablespoon of ghee. Add the mustard seeds and let them splutter. Then, add the cumin seeds.
- Aromatics: Add a pinch of asafoetida (hing), the finely chopped green chilli, and the fresh curry leaves. Turn off the heat and let the tadka cool down just slightly.
- Combine and Serve: Pour the warm tadka over your prepared yogurt mixture and mix it thoroughly. Garnish with a little more fresh coriander. Your delicious Maharashtrian Koshimbir is ready!
