Koshimbir is salad in Marathi, and is generally made with a variety of vegetables in Maharashtra. I am in love with the koshimbirs of Maharashtra; it manages to capture a medley of tastes in each bite and is a mix of salt, sweet, pungency and sour. It often includes crushed peanuts and tempering. With fresh vegetables in season right now, making salads are a pleasure. So today's salad includes radish / mooli that is usually sweet at this time of the year. Here goes my onion, carrot and radish koshimbir / salad.
Radish / Mooli - 2
Carrot / Gajar - 3
Onion / Pyaaz - 1
Peanuts - 1/4 cup
Lime jce - a dash
Mustard seeds - 1/2 tsp
Turmeric pwd - 1/2 tsp
Ghee / Oil - 1 tsp
Sugar - 1 tsp
Salt as per taste
Wash the radish and carrots and peel off the skin. For a change, instead of grating or chopping, I used the peeler and continued peeling the radish and carrot to get different sized and textured pieces. Thinly slice the onion.
Lightly roast the peanuts and rub the skin off and crush it roughly. In a bowl, mix the sugar, salt and lime juice together. Add to it the carrot, mooli and onion and the peanuts and mix.
Heat a pan and add the ghee / oil and when hot add the mustard seeds. Once the mustard seeds splutter take it off the heat and add the turmeric powder and immediately pour it on the salad. Mix well and serve.
My Onion, Carrot & Radish Salad / Koshimbir goes to New "U" hosted by Vardhini, Flavours of the World - Grand Finale hosted by Nayna, "Light Dinners" guest hosted by abowlofcurry, originally by Vardhini of cooksjoy & North East West Indian Cooking hosted by Anu