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beginner Condiments

Cucumber dip with yogurt

The concept of salads ain’t new for Maharashtrian households. As long as I remember, we have always had a salad aka “koshimbir” in our plates with every meal! The koshimbir complements and completes the meal giving it a fresh flavor. Our ancestors must have had a lot of knowledge about nutrition , and so they developed the tradition of having food with salads.

I still remember my parents insisting on having salads in every meal. I must confess, I was a really picky eater then.  Apart from cucumber salad, anything  else didn’t go down my throat at all. It was as if I had a sieve in my food pipe which didn’t allow the salads to pass ! I can’t even imagine how my Mom put up with me.

After growing up and understanding nutrition and its importance for general well-being , I started ingesting all veggies and salads. Over the period I’ve developed a liking for them……and now every meal in our home always has salads / koshimbir.

There are various salad recipes in maharashtrian cuisine that are flavorful, healthy n easy to make! Most of the recipes bring out the natural flavors of the raw veggies used , with light dressings of curd or lemon juice.

Today I’ll be sharing the recipe of Cucumber salad / raita / dip (Maharashtrian style). The surprise ingredient being peanuts!

Cucumber Dip with yogurt / Koshimbir

Print Recipe
Cucumber dip with yogurt
Course condiments
Cuisine indian
Prep Time 10 minutes
Servings
bowl
Ingredients
  • 1 cucumber , peeled and finely chopped
  • 1 green chili , finely chopped ( optional)
  • xbd cup hung curd
  • to taste Salt
  • Pinch sugar of
  • 2 Tbsps peanuts , dry roast and ground into coarse powder
  • coriander Chopped for garnishing
  • Pomegranate seeds for garnishing.
Course condiments
Cuisine indian
Prep Time 10 minutes
Servings
bowl
Ingredients
  • 1 cucumber , peeled and finely chopped
  • 1 green chili , finely chopped ( optional)
  • xbd cup hung curd
  • to taste Salt
  • Pinch sugar of
  • 2 Tbsps peanuts , dry roast and ground into coarse powder
  • coriander Chopped for garnishing
  • Pomegranate seeds for garnishing.
Instructions
  1. Peel and grate cucumber into a bowl. Remove excess cucumber juice.
  2. Add green chili , salt , sugar , curd and peanut powder. Mix well .
  3. Serve garnished with coriander leaves and pomegranate seeds. Enjoy the dip with nachos or papad or as a condiment to any meal!
Recipe Notes

Tips

  • Add salt to the dip, just before serving to prevent grated cucumber from loosing water.
  • The excess cucumber juice removed in the first step can be used to make paratha or thalipeeth. Recipes will follow soon.
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