In Maharashtra, ‘Koshimbir’ is an integral part of our platter. It is served as a side dish along with curries, rice and roti. There are different kinds of koshimbir and they vary depending upon what combination of vegetables and flavours used in it. Gajar (carrots) and paticha kanda (spring onion) is my absolute favourite combination for koshimbir. I learnt this recipe from my mom and it’s very tasty and healthy too. She always keeps on experimenting with koshimbir using different combination of vegetables and needless to say she makes everything perfect and delicious.
We prefer a dry version of koshimbir, so we added little yogurt. If you like ‘raita’ kind of consistency, you can double or triple the amount of yogurt. For this recipe we use ‘masala mirchi’. It is nothing but dried and stuffed masala chilli. It gives really nice flavor to koshimbir. It is store bought and unfortunately I am not aware about how to make it at home. If you don’t get this chilli at your place, you can simply substitute it with green chillies.
This recipe serves – 2
- Grated carrots – 1 cup
- Spring onions (cut into small pieces) – 3/4 cup
- Roasted peanuts powder – 1 tbsp
- Sugar – 1 tsp
- Lemon juice – 2 tsp
- Yogurt – 1 and 1/2 tbsp
- Salt to taste
For tempering (tadka)
- Stuffed Masala Mirchi (If not available, can be substituted with green chillies)
- Mustard seeds – 3/4 tsp
- Cumin seeds – 1 tsp
- Curry leaves
- Pinch of asafoetida
How to make carrots and spring onions koshimbir?
- Take grated carrots and spring onions in a mixing bowl. Add roasted peanuts powder, yogurt, sugar, lemon juice and salt to taste. Mix really well.
- Heat up oil for tempering. Add in masala mirchi, mustard seeds, cumin seeds, pinch of asafoetida and curry leaves. Let them splutter nicely.
- Pour tadka or tempering onto the mixture and mix well.
- Serve chilled.