Vegetarian Peanut Raita- Koshimbir Yogurt Salad

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This Vegetarian Peanut Raita- Koshimbir Yogurt Salad is a healthy, refreshing salad packed with fresh vegetables. Moreover, it has peanuts and is topped with a few Indian spices. This is a satisfying salad that’s easy to make ahead. Additionally it is perfect for a side dish with any Indian meal.

Vegetarian Peanut Raita- Koshimbir Yogurt Salad

So if you’re looking for a make-ahead side dish or salad for your next barbecue or summertime party, then look no further.


Growing up in Mumbai I ate a lot of this salad also known as Koshimbir.

What ingredients do I need for Vegetarian Peanut Raita- Koshimbir Yogurt Salad?

Onion, cucumber, cilantro, tomato, roasted peanuts, plain yogurt, black salt, sugar, oil of choice, mustard seeds, cumin seeds, serrano peppers, and asafoetida.

How do I make this recipe?

First, when you are ready to assemble the raita, chop the cilantro leaves, onion, serrano peppers, cucumber, and tomato finely. Second, grind the peanuts coarsely in a spice blender or with a motor and pestle. Make sure you don’t grind it super fine.

Next grab a medium sized bowl and a whisk, spoon or fork. Additionally, put the plain yogurt in the bowl, add ¼ tsp sugar and whisk it well until combined and smooth. Furthermore, add in tomatoes, onion, cucumber, cilantro, peanuts, salt, and stir. Further add in black salt and stir again.

Temper – To make the tempering heat oil in a pan on medium-high heat. Further add in mustard seeds, cumin seeds, serrano peppers, curry leaves and asafoetida. Stir. When the mustard seeds splutter turn off heat and add the tempered ingredients to the yogurt mix. Mix it well and serve chilled. It can stay in the refrigerator for about 2 to 3 days.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries

Moreover, try some of our other raita or salad recipes

Boiled Peanut Veg Raita – Instant Pot Peanut Condiment

Air Fryer Baingan Raita – Kashmiri Eggplant Dip

Radish Chutney in Yogurt

Boiled Peanut Salad – Instant Pot Protein Chaat

Chickpea Peanut Salad – Instant Pot Protein Avocado Salad

Also try some of our  Instant Pot  recipes.

Vegetarian Peanut Raita- Koshimbir Yogurt Salad

Shilpa
This Vegetarian Peanut Raita- Koshimbir Yogurt Salad is a healthy, refreshing salad packed with fresh vegetables. Moreover, it has peanuts and is topped with a few Indian spices. This is a satisfying salad that's easy to make ahead. Additionally it is perfect for a side dish with any Indian meal.
Prep Time 5 mins
Cook Time 4 mins
Total Time 9 mins
Course Appetizer, Side Dish
Cuisine Indian, Maharashtrian
Servings 3

Ingredients
  

  • 1/2 cup onion (finely chopped)
  • 1/4 cup cucumber (finely chopped)
  • 3 tbsp cilantro (finely chopped)
  • 1/2 cup tomato (finely chopped)
  • 2 cups yogurt, plain
  • 1/4 tsp black salt
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/4 cup peanuts (roasted and salted, I used planters)

Tempering

  • 2 tsp oil of choice
  • 1/2 tsp mustard seeds      (rai)
  • 1/2 tsp cumin seeds  (jeera)
  • 2 small serrano peppers, (hari mirch) (1 tsp chopped) (you can add more if you like it more spicy)
  • pinch of asafoetida   (heeng)
  • 10 to 15 curry leaves

Instructions
 

  • Chop the cilantro leaves, onion, serrano peppers, cucumber, and tomato finely.
  • Grind the peanuts coarsely in a spice blender or with a motor and pestle. Make sure you don’t grind it super fine. I used roasted and salted planters peanuts for convenience. Note: If you are using raw peanuts make sure you dry roast them on a pan for a few minutes until golden. You can drizzle a pinch of salt when grinding raw and unsalted peanuts.
  • Grab a medium sized bowl and a whisk, spoon or fork. Additionally, put the plain yogurt in the bowl, add ¼ tsp sugar and whisk it well until combined and smooth. Furthermore, add in tomatoes, onion, cucumber, cilantro, peanuts, salt, and stir. Further add in black salt and stir again.

Temper

  • To make the tempering heat oil in a pan on medium-high heat. Further add in mustard seeds, cumin seeds, serrano peppers, curry leaves and asafoetida. Stir. When the mustard seeds splutter turn off heat and add the tempered ingredients to the yogurt mix. Mix it well and serve chilled. It can stay in the refrigerator for about 2 to 3 days.
Keyword Indian Raita, Indian Yogurt Dip, Maharashtrian Koshimbir, Mixed Raita, Mixed Vegetable Raita, Peanut Dip, Peanut Raita, Raita Salad, Veg Raita, Veg Raita Salad, Vegetable Peanut Raita, Vegeterian Yogurt Salad, Yogurt Salad
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