Quick & Easy Beetroot Koshimbir Recipe | Healthy Salad
Learn how to make a refreshing and healthy Beetroot Koshimbir Recipe at home. This creamy Maharashtrian beetroot salad with yogurt is quick to prepare!
Ingredients
- 1 medium-sized Beetroot peeled and grated
- 1 cup Thick fresh Yogurt / Dahi (ensure it is not sour)
- 2 tablespoons Roasted Peanuts crushed
- A pinch of Sugar
- Salt to taste
- Fresh Coriander leaves finely chopped, including the tender stems
For the Tempering (Tadka):
- 2 tablespoons Oil or Ghee
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- A few Curry leaves
- 2 Green Chillies slit lengthwise and chopped
- A pinch of Hing Asafoetida powder
Instructions
- Prepare the Beetroot: Start by taking a medium-sized beetroot, peeling off the skin, and grating it finely into a mixing bowl.
- Mix the Yogurt: Add one cup of thick, whisked yogurt (dahi) to the grated beetroot. Mix it well until the beautiful pink colour spreads evenly.
- Add the Crunch: Stir in two tablespoons of roasted and crushed peanuts for a great texture, followed by a little pinch of sugar.
- Hold the Salt: Add salt to taste, but remember to only add it right before serving so the Beetroot Koshimbir Recipe doesn't release water and become soggy.
- Toss in Coriander: Toss in some freshly chopped coriander leaves and mix everything together.
- Make the Tadka: In a small pan, heat 2 tablespoons of oil or ghee until hot. Add mustard seeds, cumin seeds, curry leaves, chopped green chillies, and a pinch of hing.
- Pour the Tempering: Carefully pour this hot, aromatic tempering over your beetroot and yogurt mixture, then mix it thoroughly.
- Garnish & Serve: Garnish with a little more fresh coriander on top, and your delicious salad is ready to eat!