By Devi Poojari
April 22, 2024
Light, packed with texture and mildly flavoured, koshimbir is a dry preparation that is best portrayed as a tempered salad of sorts. Eaten with a meal of dal-rice, this mostly raw accompaniment is a perfect side for summer lunches.
Use a variety of lentils like urad and chana dal to add crunch as well as amplify the nutritional value of your carrot koshimbir.
Cucumber or kakdichi koshimbir is one of the simplest salads to make, offering a refreshing take on enjoying a summery salad.
Boiled or roasted beetroot can be grated and tempered with mustard seeds and curry leaves to make a delightfully earthy and sweet koshimbir.
Enhance the texture of your bottle gourd koshimbir by adding a few spoons of fresh yoghurt and chaat masala to enhance its overall taste.
Make the most of mango season by preparing a tangy and flavour-packed koshimbir with grated raw mangoes.
Use shredded cabbage and toss it in some oil over high flame with the usual tempering spices, for a warm salad accompaniment.