Sunday, 1 May 2016

Radish Koshimbir

Koshimbir(कोशिंबीर) is a raw preparation that is an accompaniment to the main dish. When meals are traditionally plated, it is served on the left side of the plate.
Radish koshimbir server with (clockwise) Poli, Papad,
Ghee (तूप) and Pickled Vegetables (लोणचं).

Recipe for Radish Koshimbir:

Serves 2- 3


Radish200 gms
Bengal Gram Dal 50 gms
Yogurt200 gms
Green Chilies2
SaltTo Taste (~1/2 tsp)
Coriander, choppedFor garnishing

For the tempering:

Oil2 tsp
Mustard Seeds1/4 tsp
Asafoetida1/2 tsp
Turmeric1/4 tsp

How to make Radish Koshimbir:
1.Wash and peel the raddish. Then grate it with a medium-sized grater.
.Wash and soak the Bengal Gram Dal for 6-8 hours (To do this add the dal to a container with enough water to submerge it). Then, drain the water and grind it into a coarse paste along with green chilies, adding water, if required. Do not throw away the water from the soaked dal. It can be used to make curries or dough for poli.
3.Add the dal mixture to the grated radish.
4.To make the tempering, heat the oil in a small container. Once hot, add mustard seeds. Once they splutter add the asafoetida and turmeric and turn off the heat. 
5.Pour this tempering over the radish mixture. And add salt and yogurt.Mix well.
6.Garnish with coriander and serve it with poli or bhakari.

This can be served with mild rice preparations along with some papad.

This recipe will give ~419 calories.

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