Summer Special 6 Salad Recipes | 6 Quick and Easy Raita Recipes | Maharashtrian Koshimbir | Pachadi

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while buttermilk is more affordable.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: roasted chickpeas

Sunflower seeds provide similar crunch and flavor.

fresh coconut

🥗Healthier: desiccated coconut

💰Cheaper: coconut milk

Desiccated coconut is easier to store and use.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar tangy flavor.

Grate 1 cup of carrot into a mixing bowl.

Optionally, grate 1 cup of beetroot and add it to the bowl.

Dry roast some peanuts and make a coarse powder, then add this powder to the salad.

Add green chili paste if desired, or you can add it while tempering later.

Add 1-2 teaspoons of sugar (or honey) to the mixture.

Strain yogurt for about 1 hour to remove excess water, or use lemon juice instead of yogurt.

If using yogurt, add it to the salad, or squeeze lemon juice if preferred.

Add black salt and regular salt only at the time of serving to prevent vegetables from releasing water.

Mix all ingredients well and transfer to a serving bowl.

For the cucumber raita, grate 1 cucumber and squeeze out excess water using hands or a cloth.

Strain yogurt for 1 hour to remove excess water, then add it to the grated cucumber.

Mix the cucumber and yogurt together, and add dry roasted peanut powder.

Add green chili paste or chopped green chilies as per preference.

Add finely chopped fresh coriander and sugar or honey.

Mix well and add salt only at serving time to avoid water release from vegetables.

For tempering, heat 1-2 teaspoons of oil, add mustard seeds and curry leaves, and pour this over the salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens