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Zucchini Koshimbir Salad


Recent, flavorful Indian koshimbir impressed salad with crunchy zucchini, candy mango, crisp peanuts and hearty chickpeas is flavored with curry leaf scented oil. It really works as a facet dish or as a meal by itself with pita or chips for dipping. It’s a satisfying vegan summer season salad that’s naturally gluten-free and soy-free!

zucchini koshimbir salad in a serving bowl with a lime wedge
Desk of Contents

Koshimbir salad is an Indian salad that mixes seasonal veggies combined with salt, pepper, and lime juice. The salad is also flavored with a tempering or tadka, which is spice-scented oil that’s added on high, much like chili oil, however with Indian spices

It’s served as a salad or a facet. This loaded koshimbir has chickpeas in it, so you’ll be able to serve it with pita bread or chips for a full meal. It has a great deal of flavors and textures from zucchini, mango, onion, chopped peanuts, shredded coconut and curry leaves!

When you like this zucchini koshimbir salad, attempt my beet and carrot koshimbir salad, too!

koshimbir salad ingredients in the bowl before mixing

Why You’ll Love Zucchini Koshimbir Salad

  • contemporary salad filled with crunchy veggies
  • flavorful dressing and tempering
  • simple to make in underneath half-hour
  • gluten-free and soy-free
close-up of zucchini koshimbir salad in a serving bowl

Extra Indian-Impressed Salads

Recipe Card

close-up of zucchini koshimbir salad in a serving bowl

Print Recipe

Zucchini Koshimbir Salad with Chickpeas and Mango

Recent, flavorful Indian koshimbir impressed salad with crunchy zucchini, candy mango, crisp peanuts and hearty chickpeas, is flavored Curry leaf scented tadka. It really works as a facet dish or as a meal by itself with pita or chips for dipping. It’s a satisfying vegan summer season salad that’s naturally gluten-free and soy-free!

Prep Time20 minutes

Cook dinner Time5 minutes

Whole Time25 minutes

Course: Essential, Salad

Delicacies: Indian

Key phrase: koshimbir salad

Servings: 4

Energy: 228kcal

Creator: Vegan Richa

Components

For the salad

  • 1/2 cup (80 g) chopped onion
  • 2 tomatoes chopped up small or comparable measurement because the onion
  • 1 cup (124 g) chopped zucchini or cucumber
  • 1 medium-sized mango chopped or about 3/4 cup chopped mango
  • 1/2 cup (8 g) chopped cilantro
  • 15 ounce (425.24 g) can of chickpeas drained, or use different cooked beans or lentils of alternative
  • 2 tablespoons crushed roasted peanuts
  • 2 tablespoons shredded coconut contemporary, frozen, or dried
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne elective

For the tempering /tadka

  • 2 teaspoons oil
  • 1 teaspoon mustard seeds
  • 14 curry leaves

Directions

Make the salad.

  • Chop up the entire veggies and add to a big bowl. Chop them in comparable sizes. About 1/4- to 1/2-inch. Then add to the bowl together with the drained chickpeas.

  • Crush the peanuts in a mortar and pestle or use a knife to cut them into smaller items, after which add to the bowl.

  • Add the coconut, salt, and pepper and toss properly, then added the lime juice and blend very well once more.

Make the tempering.

  • Warmth the oil in a small skillet over medium-high warmth. Verify whether or not the pan is scorching sufficient by including one or two mustard seeds. If the seeds are scorching quickly, then the oil is prepared else let it proceed to get scorching. When it’s scorching sufficient, add the mustard seeds. The mustard seeds needs to be scorching quickly and beginning to sort of pop. Change off the warmth, then add the curry leaves fastidiously.

  • As soon as the curry leaves have stopped popping, take the scented oil and pour it all around the salad. Toss once more somewhat bit, and serve it as-is or with some pita bread, toasted sourdough, or some tortilla chips.

Notes

This dish is of course gluten-free and soy-free.
Nutfree: omit the peanuts and add sunflower seeds as a substitute 
Oilfree: dry toast the mustard seeds over medium warmth till they modify shade, then add 2 tablespoons broth and the curry leaves and produce to a boil. Then drizzle over the salad 

Diet

Diet Info

Zucchini Koshimbir Salad with Chickpeas and Mango

Quantity Per Serving

Energy 228
Energy from Fats 90

% Every day Worth*

Fats 10g15%

Saturated Fats 3g19%

Sodium 617mg27%

Potassium 580mg17%

Carbohydrates 30g10%

Fiber 8g33%

Sugar 11g12%

Protein 9g18%

Vitamin A 1473IU29%

Vitamin C 106mg128%

Calcium 84mg8%

Iron 2mg11%

* P.c Every day Values are based mostly on a 2000 calorie weight loss plan.

veggies, fruit, chickpeas, and seasonings in bowls on a kitchen counter

Components and Substitutions

  • veggies – Onion, tomato, and zucchini carry a lot taste and crunch to this salad!
  • fruits – Candy, succulent mango and wealthy, shredded coconut steadiness out the entire savory flavors.
  • cilantro – Boosts the flavour much more.
  • chickpeas – For protein and to make this a extra filling, dinner salad.
  • peanuts – Add some crunch on high.
  • dressing – Lime juice, black pepper, salt, and cayenne are easy flavors that work so properly in koshimbir salad!
  • tempering tarka – mustard seeds and curry leaves cooked rapidly in scorching oil high this salad to spherical out the flavour fantastically.

Ideas

  • Chopping the veggies and mango to comparable sizes provides you with the very best outcomes on this salad. You need 1/4- to 1/2-inch items.
  • Positively ensure that the pan is scorching sufficient earlier than including the mustard seeds. You’ll be able to verify by placing a few mustard seeds within the oil. When they’re scorching quickly, the pan is prepared.
chopping tomatoes

Make Koshimbir Salad

Chop up the entire veggies and add to a big bowl. You need to chop them to comparable sizes. So the onion, tomatoes, zucchini or cucumber, and mangoes needs to be about comparable measurement items, about 1/4- to 1/2-inch. Then add to the bowl together with the drained chickpeas.

chopped zucchini in a bowl
adding tomato to the salad bowl
adding chickpeas to the salad bowl
adding red onion to the salad bowl

Crush the peanuts in a mortar and pestle or use a knife to cut them into smaller items, after which add to the bowl.

mango, cilantro, and coconut added to the bowl
crushing peanuts with a mortar and pestle

Add the coconut, salt, and pepper and toss properly, then added the lime juice and blend very well once more.

koshimbir salad ingredients in the bowl before mixing

Make the tempering by heating the oil in a small skillet over medium-high warmth. Verify whether or not the pan is scorching sufficient by including one or two mustard seeds. If the seeds aren’t scorching quickly, the oil just isn’t scorching but, so let it proceed to get scorching. When it’s scorching sufficient, add the mustard seeds to the oil. The mustard seeds needs to be scorching quickly and beginning to sort of pop.

mustard seeds in the frying pan

Change off the warmth, then add the curry leaves fastidiously. As soon as the curry leaves have stopped popping, take the scented oil and pour it all around the salad.

adding curry leaves to the pan with the mustard seeds

Toss once more somewhat bit, and serve it as-is or with some pita bread, toasted sourdough , or some tortilla chips. 

scooping up a serving spoonful of koshimbir salad

Incessantly Requested Questions

What’s koshimbir?

Koshimbir is a Maharashtrian summer season salad made from contemporary veggies in a pepper-lime dressing topped with Indian-spiced oil.

Is that this salad allergy-friendly?

This koshimbir salad is of course gluten-free and soy-free. To make it Nutfree, omit peanuts and add sunflower seeds

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