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In Maharashtra raita is called koshimbir. These can be a perfect side dish. It can be a fantastic side dish with khichadi or masale bhat. These are healthy too. You can try these recipes at home and drop a comment for me. Do not forget to like, share and subscribe.
4 Types Koshimbiri - Marathi Recipe
Print Recipe
Nutrition facts:
200 Calories
20 grams Fat
Rating: 5.0/5
( 2 Votes )
Ingredients
For Beetroot Koshimbir
- 1/2 cup Curd
- Red chili powder
- Rock salt to taste
- Grated Beetroot
- Finely chopped Coriander leaves
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- A pinch of Hing
- Curry leaves
- Slit Green chili
For Carrot Koshimbir
- 1/2 cup finely grated Carrot
- Finely chopped Coriander leaves
- Rock salt to taste
- Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- A pinch of Hing
- Curry leaves
- Red chili powder
For Tomato Koshimbir
- Finely chopped Tomato
- 2 tsp Curd
- Red chili powder
- Rock salt to taste
- Finely chopped Coriander leaves
- 2 tsp roasted Peanut powder
- Oil
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- A pinch of Hing
- Curry leaves
- Dry red chilies
For Moong Dal Koshimbir
- 3 tbsp Moong dal
- Finely chopped Tomato
- Finely chopped Cucumber
- Finely chopped Coriander leaves
- Finely grated Carrot
- Rock salt to taste
- Finely chopped green chili
- Lemon juice
- 2~3 tsp shredded fresh Coconut
- Oil
- 1/2 tsp Mustard seeds
- A pinch of Hing
- Curry leaves
- Dry red chilies
Instructions
For Beetroot Koshimbir
- Take curd in a bowl.
- Add red chili powder, rock salt and mix well.
- No lumps of curd should be left.
- You can use regular salt in place of rock salt.
- Add beetroot, coriander leaves and mix well. No need to cook the beet.
- Heat up oil in tadka pan.
- Add mustard seeds and let it pop up.
- Add cumin seeds and let it splutter.
- Add hing, curry leaves, green chili and mix well.
- You can add dry red chilies in place of green chilies.
- Add this tadka on koshimbir and mix well.
- Adding tadka is optional. You can skip it if you don’t want.
- Beetroot koshimbir is all ready.
For Carrot Koshimbir
- Take grated carrot in a bowl.
- Add coriander leaves, rock salt and mix well.
- You can use regular salt or chat masala in place of rock salt.
- Heat up oil in a tadka pan.
- Add mustard seeds and let it pop up.
- Add cumin seeds and let it splutter.
- Add hing, curry leaves, red chili powder and mix well.
- Add this tadka on koshimbir and mix well.
- Carrot koshinbir or gajaracha chatka is all ready.
For Tomato Koshimbir
- Take tomato in a bowl.
- You can deseed the tomato if you want.
- You can also add cucumber, onion in this if you want.
- Add curd, red chili powder, rock salt, coriander leaves, roasted peanut powder and mix well.
- Heat up oil in a tadka pan.
- Add mustard seeds and let it pop up.
- Add cumin seeds and let it splutter.
- Add hing, curry leaves, dry red chilies and mix well.
- Add this tadka on koshimbir and mix well.
- Tomato koshimbir is all ready.
For Moong Dal Koshimbir
- Wash moong dal really good and soak it in enough water for about 4 hours.
- You can soak it overnight if you want.
- Add tomato, cucumber, coriander leaves, carrot, rock salt, green chili, lemon juice, coconut and mix everything well together.
- Heat up oil in a tadka pan.
- Add mustard seeds and let it pop up.
- Add hing, curry leaves, dry red chilies and mix well.
- Add this tadka on koshimbir and mix well.
- Moong dal koshimbir is all ready.
Recipe Video
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