Koshimbir

Ingredients:

For the salad:

• 1/2 medium cucumber, peeled and finely chopped or grated
• 1/2 small onion, finely chopped (optional)
• 1/2 medium tomato, finely chopped and deseeded
• 1/4 cup thick curd or plain yogurt, whisked
• 2 tbsp roasted and crushed peanuts
• 2 tbsp fresh coriander leaves, finely chopped
• Salt to taste
• A pinch of sugar (optional, to balance flavors)

For the tempering (tadka):

• 1 tsp oil (or ghee)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 green chili, finely chopped or slit lengthwise
• A pinch of asafoetida (hing)
• 5–6 curry leaves

Method:

1. Prepare the vegetables: Finely chop the cucumber, onion, and tomato. If using, grate the cucumber and gently squeeze out any excess water to prevent the koshimbir from becoming runny.
2. Make the base: In a mixing bowl, combine the chopped cucumber, onion, and tomato. Add the crushed peanuts and chopped coriander leaves.
3. Add yogurt and seasonings: Pour the whisked curd over the vegetables. Add salt and a pinch of sugar (if using). Mix everything together well.
4. Prepare the tempering: Heat oil or ghee in a small pan over medium heat. Once hot, add the mustard seeds and allow them to splutter.
5. Sauté spices: Add the cumin seeds, green chili, asafoetida, and curry leaves. Sauté for a few seconds until the curry leaves sizzle and the spices are fragrant.
6. Combine and serve: Pour the hot tempering over the salad and mix it in gently. Serve the koshimbir immediately or chill it in the refrigerator beforehand for a more refreshing taste.