Koshimbir is a Marathi name for salad where the ingredients are finely chopped and fresh curd is added many a times. Generally it consists of cucumbers, tomatoes, grated carrots or even beetroot! Koshimbir is an important part of traditional meals, alongwith traditionally made chutneys and pickles.
You can find a number of different recipes for koshimbir. The recipe I am sharing here is a bit different one where spring onions are used and fried dry curd chillies are used to flavour the koshimbir! The combination tastes delicious and is a great accompaniment to any meal!
For more such dishes, do take a look at the following recipes too….
1. Paalak Raita
Here’s the recipe for Phodnichi Koshimbir…..
Prep Time : 20 min
Serves : 6
- 1 Medium Cucumber…. Finely Chopped
- 1 Medium Tomato…. Finely Chopped
- 2 Medium Spring Onions …. Finely Chopped
- 3/4 cup Chopped Spring Onion Greens
- 1 tsp Chopped Green Chillies…. Optional
- 1/4 cup Chopped Fresh Coriander Leaves
- 1/2 cup Fresh Homemade Curd…. To be adjusted (Yoghurt/Dahi)
- 1 tsp Sugar…. To be adjusted
- Salt to taste
To Be Fried For Tempering :
- Oil for frying the dry curd chilli
- 1-2 Sukkya Dhyahyaatlya Mirchya (dry curd chillies)
- In a mixing bowl, add the chopped cucumber, tomato, spring onion, spring onion greens, chopped corriander leaves, chopped green chillies, curd, sugar and salt to taste.
- Heat a small kadhai and add the oil to it.
- When it heats up, add one dry chilli and fry on both sides on low flame. Else they might easily get burnt. Transfer to an absorbent paper.
- Fry one more chilli if desired. Transfer it to an absorbent paper.
- Crush the fried dry curd chillies and add to the prepared koshimbir (salad).
- Serve the delicious Phodnichi Koshimbir with a meal of Matar Chi Usal, hot Bhaakari, Moong Daal Fry and hot steamed rice and some Sukki Lasni Chutney too.
- Complete the meal with a dessert of Doodhi Sabudana Kheer.