Wednesday, 24 September 2014

Koshimbir special

Maharashtrian cuisine is full of flavours and spices, and a thali (a meal for the day) includes all the nutrients in a balanced way. Since childhood, having koshimbir on the side was always a part of meal. Though served in limited quantity, this was what i loved, especially the kakdichi koshimbir. Kakdi is cucumber and koshimbir is salad. But it's not just about cutting or chopping fresh vegetables, but they are always topped with green chillies, corriander leaves, peanut powder and sometimes with curd and at times with Phodni (Known as tadka). The one made with curd is popularly known as raita. But you can do variations by adjusting the amount of curd and see the magic!! The taste changes dramatically and what you get is different flavours each time.

Salads are always healthy, as they are fresh, raw and light. But at times, they would get boring. So, my mother usually makes tons of varieties, sometimes by adding sprouts, sometimes by mixing two vegetables, sometimes grating them or at times chopping them. And every time the taste is different.

So here i am presenting two different types of koshimbir. Both are made with Phodni (Tadka), but you can skip adding the tadka and add curd instead. Or add tadka and add little amount of curd. Choice is yours.

Kakdichi Koshimbir: (Cucumber salad)


Cucumbers - 2
Peanut powder - 3 tsp (If you don't have this, you can even add crushed roasted peanuts for a cruncy effect)
Green chillies - 2
Onions - 1 small (optional) 
Oil - 1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Asafoetida - a pinch
Salt - to taste
Kadipatta (Curry leaves) - a few (Optional)
Lemon juice - about 1/2 lemon


Wash and slice the cucumbers. Now you can either chop them into small pieces or grate them. Either way tastes great and different i would say. Leave them aside for 15 minutes or so, so that they leave water. 

Squeeze out all the water from the cucumber and take them in a fresh bowl.

Chop the onions and green chillies and add them to the cucumber.
Add the peanut powder. Mix well.

Heat oil in a pan, add mustard seeds. When they crackle, add asafoetida and cumin seeds. After about 10 seconds, add in the curry leaves and take off heat.

Add this to the cucumber mixture. Mix well. Add salt and lemon juice at the time of serving as it would make the salad watery (Cucumber leaves a lot of water).

Healthy koshimbir is ready :)
If you want to add curd, just add a spoonful for a different taste.

Tomato Carrot Salad (Tomato chi koshimbir) :


Tomato - 2 medium
Carrot - 1
Rest all the ingredients are the same :
Oil - 1 tsp
Asafoetida - a pinch
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - a few
Peanut powder - 1-2 tbsp (optional)
Salt - to taste


Wash the carrots and tomatoes.
Chop the tomato. Peel the carrot and grate it. 
Take the tomatoes and carrot together in a bowl.
Now heat oil in a pan. Make Phodni by adding mustard seeds, asafoetida, cumin seeds and curry leaves.
If adding the peanut powder, add now.
Add this to the carrot and tomato. Mix it well. Add salt according to taste.

Isn't this easy?
You can change the taste and flavours by adding lime juice, or sometimes curd, sometimes not adding fodni and adding only curd or at times, just adding salt, pepper and lime juice. 
Whichever way you make it, it tastes great :)

Happy Cooking :)


  1. Just loved this salad.. Looks colorful..

  2. Thank you so much Gloria, glad you liked it :)

  3. healthy,nutty and colourful salad this!

    1. Thanks Ree... yes the peanuts or the powder adds to the taste :)

  4. Replies
    1. Thank you so much dear, glad you liked it :)


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