Maharashtrian Mulyachi Koshimbir Recipe (Radish Salad)
Learn how to make authentic Maharashtrian Mulyachi Koshimbir (Radish Salad). This quick, healthy, and crunchy recipe is perfect for your everyday lunch!
Ingredients
- 1 medium Radish peeled and grated
- 1/2 Tomato finely chopped
- 1 small Carrot peeled and grated
- 1 small Onion finely chopped
- Fresh Coriander leaves washed and chopped
- 1/2 tsp Chaat Masala
- Rock Salt Sendha Namak to taste
- 1/2 tsp Powdered Sugar
- 2 tbsp Roasted Peanuts skins removed and roughly crushed
- 1/2 tsp Lemon juice
- Regular Salt to taste
- For the Tempering Tadka:
- 2 tsp Peanut Oil or Ghee
- 1/2 tsp Mustard Seeds Rai
- 1/2 tsp Cumin Seeds Jeera
- 4-5 Curry Leaves finely chopped
- A pinch of Asafoetida Hing
- 1-2 Green/Red Chillies finely chopped
Instructions
- Prepare the Radish: Wash, peel, and grate the radish. Squeeze the grated radish tightly with your hands to remove all the excess water. This is the most crucial step for a perfect Mulyachi Koshimbir recipe.
- Mix the Vegetables: Transfer the squeezed, dry radish into a mixing bowl. Add the finely chopped tomato, grated carrot, finely chopped onion, and fresh coriander leaves. Mix well.
- Add the Seasonings: Toss in the chaat masala, rock salt, and powdered sugar. Mix everything thoroughly.
- Add Crunch and Tang: Add the roughly crushed roasted peanuts and lemon juice to the bowl. Stir well to combine all the beautiful flavours of this Indian Radish Salad.
- Prepare the Tadka: Heat peanut oil (or ghee) in a small pan. Add mustard seeds and cumin seeds. Once they crackle, add the chopped curry leaves, hing (asafoetida), and chopped chillies.
- Combine and Serve: Pour this hot or cooled tempering over your mixed salad and give it a final gentle mix.
- Final Touch: Add regular salt only when you are just about to sit down and eat to prevent the salad from turning watery.