Cucumber salad


Kosambari/Koshimbir/salad usually accompany meals and are eaten with the chapatis/rotti. The next few posts will be recipes of the commonly used salads in our food.

Other Ingredients:

Curd, green chillis, coriander, 1 teaspoon oil, ground peanut powder, grated fresh coconut (optional), salt, sugar, mustard seeds, cumin seeds, hing (asafoetida)

Process:

  • Cut cucumber into very small pieces (usually this is done on a sickle). The other option is to chop to small pieces in a food processor. You can also grate the cucumber. 
  • Mix it with sufficient curd to cover it completely.
  • Add salt, peanut powder, grated coconut, fresh chopped cilantro (coriander leaves) and mix well.
  • Prepare seasoning by heating oil, adding cumin, mustard seeds, curry leaves and asafoetida.
  • Add seasoning to the salad.

Tips and Tricks:

  • Tomato, carrot, raddish and cucumber koshimbirs can be made without curds too. For carrot, raddish and cucumber, lemon can be squeezed instead. For cabbage koshimbeer , myonniase  can be used in place of curd.
  • You can use roasted and salted peanuts that you get in grocery store to prepare peanut powder. Store in refrigerator and use it as required.

Typically Served With:

chapatis, rotti, puris, meals, rice preparations

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