Maharashtrian Koshimbir Recipe | Easy Cucumber Yogurt Salad
Learn how to make the perfect Maharashtrian Koshimbir Recipe! This creamy, crunchy cucumber yogurt salad with a ghee tadka is the best summer side dish.
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!