Koshimbir – Indian Carrot Salad Recipe

353

Gajar Koshimbir, a refreshing Indian raw carrot salad with an earthy tadka hailing from Maharashtra, is a vibrant and nutritious dish that captures the essence of Indian cuisine. This carrot koshimbir is made without curd or dahi, giving it a nice fresh and crunchy texture. It combines grated raw carrots, shredded fresh coconut, fresh coriander, crunchy peanuts, onions, and a blend of spices, all brought together with a squeeze of lemon juice.

5 from 3 votes

Jump to Recipe Jump to Video Save Recipe

What makes carrot koshimbir, also known as gajarchi koshimbir, truly special is its simplicity and the speed with which it can be prepared, making it a beloved staple in Maharashtrian thali and meals. Variations abound, featuring ingredients like cucumber or beetroot, locally called, kakdi chi koshimbir recipe and beetachi koshimbir respectively, and sometimes incorporating curd for added creaminess.

During my six-year stay in Pune, a city in Maharashtra, western India, koshimbir was a regular feature in our canteen, and I relished its fresh and healthy qualities. After relocating to Bangalore, I found myself missing this wonderful dish, prompting me to start making it at home. I quickly fell in love with how easy and quick it is to whip up this nutritious salad.

Whether served as a side dish with rice or enjoyed as a main dish, koshimbir remains a cherished part of my culinary repertoire.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

What is Koshimbir

Koshimbir is a delightful salad originating from Maharashtra, embodying the vibrant and nutritious essence of West Indian cuisine. Essentially, koshimbir is a medley of shredded or finely chopped ingredients mixed with crushed peanuts and fresh coconut. This refreshing salad typically includes grated or chopped carrots, cucumber, or beetroot, grated coconut, crunchy peanut powder, onions, and a blend of spices, all harmonized with a squeeze of lime juice. It can be prepared with or without curd as a salad or a raita. Here are some variations of koshimbir by different bloggers: cookilious.com and ministryofcurry.com.

In India, this versatile dish is known by various names, such as koshimbir, kosambari, khamang kakdi, and kachumbar. This simple, quick-to-make vegetarian koshimbir salad is both nutritious and delicious. The peanuts add a nice crunch with the fresh vegetables and herbs making a great everyday meal option. Koshimbir can also be enjoyed as a quick snack or a side dish accompanying rice recipes. This Maharashtrian koshimbir recipe is a healthy and light salad that is high in fiber with unique tangy flavors from lemon or curd and is a staple in Maharashtrian cuisine.

Why you will enjoy this Koshimbir Recipe

• Freshness: This recipe features a refreshing blend of freshly grated carrots, coconut, coriander leaves, ginger, and lemon juice. The result is a zesty and vibrant dish, with the peanuts providing a delightful crunch that elevates the overall texture.
• Ease of preparation: It hardly takes 15 minutes to prepare this recipe, with minimal ingredients and cleanup. If you feel too lazy to grate the ingredients, just put everything in a chopper, finely chop them, and enjoy an instant salad.
• Taste: This koshimbir, raw carrot salad tantalizes your taste buds with a delightful blend of flavors. The natural sweetness and umami of the carrots, ginger, and red onions harmonize beautifully with the crunchy peanuts, while a spicy tadka adds a burst of warmth with heat from the green chilies. A hint of lemon elevates the dish, providing a refreshing finish that ties everything together.
• Nutrition: This simple, quick-to-make vegetarian salad is both nutritious and delicious with just 190 calories and 6 gms of protein per serving. It is a delicious way of adding a healthy salad to your everyday meals.

Variations

• If you want to make a nut-free koshimbir then use toasted sunflower seeds or pumpkin seeds.
• You can also add curd or dahi to the recipe if you want to add some creaminess.
• You can substitute the carrots with cucumber(kakdi), beetroot, or tomatoes.
• If you do not want to add oil to the recipe, you can skip the tempering.
• For peanut allergy substitute peanuts with toasted walnuts, almonds, or cashew nuts.
• Add raisins to the koshimbir to add a sweet flavor.

Ingredients

• Carrots: Carrots are grated freshly just before the preparation. The carrots can be grated using a hand grater or food processor. If you do not have a grater or food processor then finely chop the carrots in a chopper or by hand.
• Coconut: Use freshly shredded coconut for best results. But frozen shredded coconut or dry desiccated coconut can also be used for this Indian salad recipe.
• Peanuts: I have used store-bought roasted peanuts and then ground them using a chopper machine. If you have raw peanuts then dry roast them before grinding.
• Coriander leaves: Use fresh or frozen coriander leaves that are finely chopped.
• Ginger: Ginger is finely chopped. It adds a lot of flavor and freshness to the recipe.
• Green Chili: Use green chilies as per preference. They are finely chopped and can be added raw or fried during tempering.
• Onion: I have used red onions in this recipe but white onions can also used. Onions can also be used raw if you like the raw flavor and are consumed immediately. If you would be storing the koshimbir in the fridge then it is better to fry the onions before adding them to the salad.
• Curry Leaves: Use fresh, frozen, or dry curry leaves.
• Mustard seeds and Cumin: Mustard seeds and cumin seeds are used for tempering. It adds a lot of flavor to the salad.
• Asafoetida/hing: A pinch of asafoetida or hing is used to prevent any bloating if any that can be caused due to the peanuts. It also adds a mild flavor to the dish. Skip hing if you do not like the taste.
• Lemon: Use fresh lemon juice for best results but store-bought lemon juice can also be used but the flavor of the dish may slightly change.
• Salt: Add salt as per preference. Also check if your store-bought roasted peanuts have added salt, if so, then add salt accordingly.

How to Make Koshimbir: STEP BY STEP Picture Guide

Step 1:

Dry roast the peanuts in a pan (skip this step if you are using store-bought roasted peanuts). Then coarsely grind the peanuts in a chopper, food processor, or grinder. Then with a grater or food processor grate the carrots into a mixing bowl.

Step 2:

To the grated carrots add the chopped coriander leaves, ground peanuts, finely chopped ginger, shredded coconut, and salt. Mix everything well and keep aside.

Step 3:

On a medium-high flame, heat a small tadka pan and add coconut oil or ghee. When the oil is hot add the mustard seeds, cumin seeds, and asafoetida (hing). Be careful as the mustards will splutter. Then add the chopped green chillies, curry leaves, and onions. Fry for two minutes till the onions are lightly brown.

Step 4:

Add the tempered onions to the carrot mixture. Then squeeze half a lime/lemon juice on the koshimbir and combine everything well.

Video Tutorial

How to Serve Koshimbir

Koshimbir is a flexible salad that can be enjoyed in many ways to enhance your meals. Here are some easy serving ideas:

• As a Side Dish: Koshimbir is a popular side dish in Maharashtrian meals and goes well with many main dishes, especially rice meals like biryani, pulao, or dal. It is a refreshing accompaniment as its fresh taste balances out richer, spicier foods.
• As a light meal: This healthy Indian salad recipe can be enjoyed as a quick and light meal during hot summer days. It is also a great Indian keto and vegan recipe option.
• With Yogurt: For a creamier option, mix in some yogurt. This version is especially popular during celebrations.
• As a Snack: Koshimbir makes a great light snack on its own, particularly on warm days. Its crunchy texture and tangy flavor are perfect for a quick bite.
• At Festive Gatherings: This salad is often served at festivals especially during the Maharashtrian Hindu festivals gudi padwa, ganesh chaturthi, and special events, adding a refreshing touch to the meal. You can easily make a larger batch to share with guests.
• Chilled: Serving koshimbir cold makes it even more refreshing with a cooling effect, making it a great choice for hot summer barbecues or picnics.

With these simple serving suggestions, you can enjoy koshimbir in many different ways, making it a beloved part of your meals.

FAQs

What other nuts can be used instead of peanuts in koshimbir?

Toasted Walnuts, Almonds, or Cashew nuts are the best substitutes for peanuts. Sunflower or pumpkin seeds can also be used as a nut-free option.

Can you add any protein to koshimbir?

Koshimbir is traditionally a vegetarian salad made of fruits or vegetables. But the best protein to add to koshimbir would be fried and diced paneer or chicken.

What are the different types of koshimbir?

Koshimbir is a versatile dish it can be made with cucumber, carrots, beetroot, tomatoes, onions or a combination of these.

How to store koshimbir salad?

This Indian salad tastes best when consumed fresh but can be refrigerated in an air-tight container for up to 2 days in the fridge. It can also be stored frozen for a month.

Recipe Card

If you try this recipe and love it, I would love it if you gave it 5 stars! Thank you! Please tag me on Instagram @kitchensavouries