Beet Koshimbir Recipe

OMG, I just made this Beet Koshimbir salad, and it’s as vibrant as it is delicious! The zesty lemon and crunchy peanuts totally elevate the earthy beetroot, making it a must-try for anyone who loves a healthy side dish with a spicy kick!

Koshimbir, a delightful Indian salad, takes the earthy sweetness of freshly grated beetroot and elevates it with the creamy richness of plain yogurt. I would eat this salad every day if I could.

I love the vinaigrette, which has cumin for a kick and roasted peanuts for an unexpected crunch. Most of all, I love the beets.

They are so sweet and they taste so good paired with that rich, tangy dressing.

Beet Koshimbir Recipe Ingredients

• Beetroot: Rich in fiber and antioxidants, adds natural sweetness and vibrant color.
• Yogurt: Offers protein and probiotics, giving a creamy texture and tangy flavor.
• Roasted Peanuts: Adds crunch, healthy fats, and a subtle nutty flavor.
• Green Chilies: Provides spiciness and heat, enhancing the overall zest.
• Lemon Juice: Adds a refreshing tanginess and boosts vitamin C.
• Coriander Leaves: Offers freshness and a hint of citrusy flavor.

Beet Koshimbir Recipe Ingredient Quantities

• 1 large beetroot, peeled and grated
• 1/4 cup plain yogurt
• 1 tablespoon roasted peanuts, coarsely crushed
• 1-2 green chilies, finely chopped
• 1 tablespoon fresh coriander leaves, chopped
• 1 teaspoon lemon juice
• 1/2 teaspoon cumin seeds
• 1 tablespoon vegetable oil
• Salt to taste
• Pinch of sugar
• 1/4 teaspoon mustard seeds
• Pinch of asafoetida (hing)

How to Make this Beet Koshimbir Recipe

1. In a mixing bowl, combine the shredded beetroot and unflavored yogurt. Stir well until the beetroot is evenly coated with yogurt.

2. Incorporate the coarsely crushed roasted peanuts, finely chopped green chilies, fresh coriander leaves, lemon juice, and salt into the beetroot mixture. Combine well.

3. Add a flavorful pinch of sugar to the mixture and stir well. This will enhance the taste of everything.

4. In a small pan over medium heat, warm the vegetable oil.

5. Put the mustard seeds in the hot oil. Wait a few seconds for them to pop.

6. Add the cumin seeds and a pinch of asafoetida (hing) to the pan. For a few seconds, stir until the cumin seeds are browned a bit and releasing their fragrance.

7. Tempering mixture should be poured over the salad of beetroot.

8. Combine thoroughly, ensuring the tempering is evenly distributed throughout the salad.

9. Adjust the taste of the salt or lemon juice to suit your preference.

10. The Beet Koshimbir can be served as a delightful side salad or dish. It can hold a temperature. In other words, either chill it or leave it at room temperature; it’s still good.

Beet Koshimbir Recipe Equipment Needed

1. Mixing bowl
2. Wooden spoon or spatula
3. Small pan
4. Grater
5. Knife
6. Cutting board
7. Measuring spoons
8. Lemon juicer (optional)
9. Heat-resistant spoon or spatula for stirring in the pan

FAQ

• Q:Am I able to utilize beets from a can as a substitute for fresh beetroot? A: Yes, you can substitute with canned beets; just ensure you drain and rinse them thoroughly prior to grating.
• Q:Can I substitute something for roasted peanuts? A: Roasted almonds or cashews are good choices when you need a replacement for peanuts.
• Q:Can I make it vegan? A: Yes, use a plant-based yogurt option in place of the plain yogurt.
• Q:What methods can I use to control the spiciness? A: Change the number of green chilies used or take out their seeds to decrease the heat.
• Q:The purpose of asafoetida (hing):
  A: Asafoetida adds a unique depth of flavor and aids in digestion.
• Q:Can I make Beet Koshimbir ahead? A: Koshimbir is best enjoyed fresh, but you can make it several hours ahead and refrigerate until serving.
• Q:Leftover food: how to store it Q: How do I store leftover food? A: Store it in an airtight container in the refrigerator for no longer than 2 days.

Beet Koshimbir Recipe Substitutions and Variations

Plain yogurt can be replaced with Greek yogurt for a thicker consistency.
Peanuts that have been roasted: Use almonds or cashews that have been roasted instead for a delightful flavor of a different nut.
Green chilies: Substitute red chili flakes to reduce the heat, or omit altogether for a heat-free version.
Lime juice: Use lemon juice as an alternative for similar acidity.
Use olive oil instead of vegetable oil; this will give the food a different flavor profile.

Pro Tips

1. For enhanced flavor, lightly dry-roast the cumin seeds before adding them to the oil. This will intensify their aroma and add depth to the dish.

2. To improve the texture of the peanuts, consider crushing them using a mortar and pestle for a more varied size and texture, adding a satisfying crunch to the salad.

3. To ensure the yogurt does not curdle, let the beetroot cool to room temperature before mixing it with the yogurt, especially if your ingredients or kitchen environment is particularly warm.

4. When tempering, ensure the oil is hot enough so that the mustard seeds pop immediately upon contact. This releases their full flavor and avoids leaving a raw taste.

5. For extra freshness, sprinkle some extra chopped coriander leaves just before serving to give the salad a burst of green color and additional herbal aroma.