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.
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.
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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
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
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.
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