Monday, June 4, 2007

Kakadichi Koshimbir


Indian salads are differenciated by addition of yoghurt. They are usually called as raitas, koshimbirs, pachadis etc. according to the region they belong to.. the major difference being the addition of one or the other ingredient. The Maharashtrian salad, koshimbir, is distinguished by the addition of roasted peanut powder. Koshimbir serves as a great accompaniment to parathas and daal rice. Koshimbir is prepared with cucumber, tomatoes, beetroot, carrots, onions etc. mixed with yoghurt, at times simply one ingredient or at times is combination! Koshimbir is a must in Maharashtrian wedding and is one of the first items to be served in the dish!

The Maharashtrian salad for RCI Maharashtrian Cuisine is Kakadichi Koshimbir. Kakadi(cucumber) has a special importance in Maharashtra, specially on days on fasting. On special fasts, simply sliced kakadi or kakadi in salad form is eaten while breaking the fast. Some people consider kakadi as fasting food. Kakadichi koshimbir is quick and easy to make with just onion and cucumber at hand with some thick yoghurt.

Kakadichi Koshimbir


What you need:

1/2 cup finely chopped cucumber
1/4 cup finely chopped onion
1 cup Thick Yoghurt
1 tsp roasted Cumin Seeds
4-5 tsp Peanut Powder (peanuts roasted and pounded)
1 tsp Sugar
Salt to taste

How to proceed:

1) Mix all ingredients well
2) Leave in fridge to cool for sometime (optional)
3) Serve cold with hot rotis/ parathas!

3 comments:

Asha said...

Kosumbari!! I love the simple cucumber salad,a must for Summer:)

Arts said...

Thanks Asha!

Smita said...

hi aarti, your dishes are real good and it remembers me of my mom's food very much.. i read ur recipes and they are typical maharashtrian and you have really treasured it. one suggestion i wish to give is - that in kakdichi koshimbir if u try and give 'mohrichi fodni' it tastes more good. keep writing !!