In summers we tend to relish more onto simple salads. Kanda Tomato Koshimbir is one healthy maharashtrian salad recipe which is usually served as an accompaniment with dal rice and rotis and yes it tastes great all by itself too. We should consume more of the seasonal vegetables, white onions being one of them. Hence used white onions in this salad. You can use red onions too. Tomatoes are rich in natural Vitamins most important being A, K ,C, hence is an immunity booster. It is also rich in folate, iron, lycopene. The combination of onion and tomatoes along with peanuts crush results in a yumm salad / koshimbir.
Salads being rich in Vitamins, are not absorbed by the body easily hence they are usually tossed in oil. In maharashtrian cooking usually a tempering of mustard seeds or cumin seeds in oil or ghee is added.
- 1/2 cup white onions skin peeled, rinsed again and finely chopped
- 1/2 cup tomatoes chopped fine (exclude the seedy portion)
- 1 to 1 1/2 tbsp coarsely ground roasted peanuts
- 2 green chillies chopped
- Sugar to taste
- Salt to taste
- 2 sprigs of chopped coriander leaves to garnish
Tempering ( not shown in pic)
- 1 tsp oil
- 1/4th tsp mustard seeds
- 1/8 tsp asafoetida
- Place the chopped onion, tomatoes in a mixing bowl. Add chopped green chillies,salt and sugar.
- Add peanut powder. Mix well. Heat 1 tsp oil in a seasoning pan, add 1/4th tsp mustard seeds, when they splutter add 1/8th tsp asafoetida, pour this tempering over the salad and mix well.
- Garnish with coriander leaves.
- Serve immediately with rotis or even dal rice.
- Prepare the salad just before serving so that its freshness and flavours are retained. Mixing in the peanut powder just before serving retains the crunchiness of the salad. It is the peanut powder that gives the flavour to the salad, hence do not skip this.
- Do not include the seedy portion of the tomato as it contains a lot of liquid and it can mess the salad texture. Reserve the same to be added to dals or soups.
- You can add a squeeze of lime only if the tomatoes are less tangy.