Friday, May 25, 2012

Kolhapuri Koshimbeer

What is "Kolhapuri" in the good, old koshimbeer - you might ask? Well, I agree - Koshimbeer is a koshimbeer after all. But over the years, I have collected so many recipes from friends and family, that I use my own prefixes and suffixes to differentiate. Now, when we make Koshimbeer, we don't add chili powder in it - so that's one factor which stands out in today's recipe.

Kolhapuri Koshimbeer
कोल्हापुरी कोशिंबीर
1 carrot, peeled & grated or chopped
1 small cucumber, peeled & chopped
1 small white daikon radish/muLa, peeled & grated or chopped
1 small bunch of VaLutli Methi
1 cup yellow corn, steamed and cooled
1/2 of small red onion chopped
1 tomato, chopped

salt to taste
Generous pinch of chaat masala (as desired)
1/2 tsp chili powder
1 lemon, freshly squeezed

1. Prepare the veggies by peeling/chopping/grating.
2. Mix all veggies together.
3. Add salt, chaat masala, chili powder.
4. Squeeze fresh lemon
5. Mix well. Serve as an accompaniment

Note -
1. Chaat masala has rock salt so adjust salt accordingly.
2. Instead of yellow corn, freshly shelled green peas can also be used.

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