Koshimbir Recipe
10-01-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Salad:
1 large cucumber, finely chopped
2 medium-sized tomatoes, deseeded and finely chopped
1 small red onion, finely chopped
1/4 cup grated carrot
1/4 cup finely chopped cabbage
2 tbsp finely chopped green bell pepper
2 tbsp pomegranate arils
2 tbsp fresh coriander leaves, chopped
For the Yogurt Dressing:
1 cup thick yogurt (preferably hung curd or Greek yogurt)
Salt to taste
1/2 tsp sugar (optional)
1/2 tsp roasted cumin powder
A pinch of red chili powder
A pinch of black pepper
For Tempering (Tadka):
1 tbsp oil
1/2 tsp mustard seeds
A few curry leaves
2-3 green chilies, slit
Instructions:
Prepare the Vegetables:
In a large mixing bowl, combine the chopped cucumber, tomatoes, onion, carrot, cabbage, bell pepper, pomegranate arils, and coriander leaves.
Yogurt Dressing:
In a separate bowl, whisk the yogurt until smooth.
Add salt, sugar, roasted cumin powder, red chili powder, and black pepper. Mix well.
Combine the Salad with Dressing:
Pour the yogurt dressing over the chopped vegetables. Toss gently to ensure all the vegetables are evenly coated.
Prepare the Tempering:
Heat oil in a small pan. The add mustard seeds and let them splutter.
Add curry leaves and green chilies. Fry for a few seconds.
Pour this tempering over the salad.
Mix and Serve:
Gently mix the salad so that the tempering is evenly distributed.
Serve the Koshimbir chilled as a side dish with your main meal.
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