Maharashtrian Koshimbir is part of the Maharashtrian Thali or Lunch Menu, regularly served at home and at weddings as well. This is a fine blend of fresh vegetables, fruits with a Yogurt Dressing.
Koshimbir / Kachumbar / Raita is traditionally made with fresh vegetables and fruits, has crushed roasted peanuts, and tempered with mustard, cumin, and curry leaves. It is dressed in thick curds/yogurt and makes an excellent filling dish by itself.
While personally I am not a salad person, I make it for the family and Daddy is a huge fan of these. I mostly make the regular salads like the Onion Raita, Cucumber Raita, while different raithas are served along with Biryanis. Today’s version of the salad is adapted from Pradnya who has used vegetables and fruits. As I have said, I got my Maharashtrian Thali run through her as well. She suggested what else I could do. This Thali again turned out to be so good and satisfying.
In addition to being a simple dish to make, this one is great on the tummy as it’s so cooling and filling too. Koshimbir is part of the Maharashtrian Thali that I made for BM#86 week 4 on Indian Thalis
This Koshimbir needs thick curds, so let the curds sit to drain all the excess whey water and then use it in the salad.
All you need to do is simply mix in all the vegetables, fruits, green chilies, sugar and salt in a large bowl.
Add the curd just before serving and garnish using coriander.
You can avoid Onions in this salad. Skip the sugar if you are not using onions as well.
- 1 cup Cucumber finely chopped
- 1/2 cup Tomato finely chopped
- 1/2 cup Onion finely chopped, optional- avoid if you don't eat
- 1/2 Apple deseeded and finely chopped
- 1/2 cup Cabbage finely shredded
- 3/4 cup Pomegranate Seeds
- 1.5 cup Curds / Yogurt beaten and thick
- 2 nos Green Chilies finely chopped
- 1/2 tsp Sugar
- Salt to taste
- Coriander Leaves for garnish
- If the curds you are using is thick, you can use directly, else let it sit on a sieve to remove excess whey water.
- Mix all the vegetables, fruits , green chillies, sugar and salt in a large bowl.
- Add the curd just before serving and garnish using coriander.
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