Tomato Onion Koshimbir (Salad)
I’ve noticed that generally people fall into one of two categories when they’re eating something they really enjoy. Either they savor it by eating it a crumb at a time to make the experience last for as long as they can or they gobble it down as quickly as they can because they just can’t resist it. I normally fall into the category of the person who tries to prolong the experience. If I have multiple things to eat, the one that is last on my plate is the one that I treasure the most. It’s the one that I want lingering in my mouth minutes after I walk away from the table. It’s the one that I appreciate like a wine connoisseur – rolling it on my tongue so that I can enjoy it’s full impact.
My behavior changes completely when it comes to the Tomato Onion Koshimbir. When I’m eating this dish, it really is like a mad dash to get it down my throat as quickly as I can. I’m not sure if it’s the amazing combination of juicy tomatoes and spicy onions or if it’s just that everyone in my family loves it, so the only way to get seconds is by eating it as quickly as I possibly can. 🙂
Koshimbir is a side salad that is very popular in the state of Maharashtra in India. It’s served along with vegetables and curries. Koshimbir is generally made with some combination of raw vegetables – tomatoes, onions, carrot, cucumbers etc. Sometimes it even has yogurt in it. This tomato onion koshimbir is by far one of my favorite koshimbirs. I’ve typically eaten it as a part of a meal as opposed to having a salad course which is common of salads in America.
I think if you’re a fan of tomatoes or onions there is no way you won’t love this side salad. At first you may think that it’s unnecessary to add more flavor to an Indian meal which is probably already quite flavorful. But honestly, the taste of raw onions and veggies adds a wonderful refreshing taste to most Indian dishes.
Tomato Onion Koshimbir
Makes: 6 servings
Ready in: 15 minutes
- 1 1/2 yellow onions
- 2 tomatoes
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 4 curry leaves (kaadi paata)
- 1 jalapeno (or 1 thai chilli)
- 1 tablespoon olive oil
- 1 teaspoon salt (or to taste)
- handful of cilantro (about 1 tablespoon chopped)
1. Dice the onions.
2. Dice the tomatoes. Try to cut the onion and tomato to the same size.
3. Trim and chop up the jalapeno. Make them big so you can pick them out instead of eating it later.
4. Chop up a handful of cilantro.
5. Over medium high heat, heat the olive oil. Test if the oil is hot enough by dropping a couple of cumin seeds into the oil. If they sizzle, the oil is hot enough. Add the cumin seeds, mustard seeds. Allow them to pop for about 30 seconds.
6. Add the curry leaves (kaadi paata) and jalapeno. Stir and allow to fry for about a minute. This whole mixture is known as “chaunk” or “tadka”
7. Put the onions, tomatoes, chaunk and salt in a medium serving bowl.
8. Mix and top with cilantro. Serve as a tasty side dish.
I’ve submitted this recipe at this month’s Create a Gluten-Free Salad Challenge, the monthly gluten-free challenge hosted by Gluten Free Homemaker.