Maharashtrian Beetroot Koshimbir | Beetroot Raita

Healthy and delicious, this Indian Beetroot Salad not just tastes great, but the aromatic tempering in the end and its reddish pink colour makes it even more enticing.

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Recipe Card

Step-by-step instructions with photos

Known as Beetachi Koshimbir in Marathi, it is commonly made in houses in Maharashtra. This simple and quick Beetroot Raita goes well with any meal. Learn how to make this Maharashtrian Koshimbir in a quick video below.

This traditional Maharashtrian salad uses beetroot, yogurt (dahi/curd) and peanuts as main ingredients along with a variety of spices.

Beetroot is packed with many essential vitamins and minerals including folate (vitamin B9), manganese, potassium and iron, and this traditional Maharashtrian dish is an easy and delicious way to incorporate beetroot in your and your kids diet.

Easy to make and full of flavours, this Beet Koshimbir is made by just mixing grated fresh beetroot with roasted and crushed cumin seeds (jeera), yogurt / dahi, roasted, peeled and crushed peanuts, coconut and cilantro / coriander and a flavourful tempering is added on the top in the end.

This Beetachi Koshimbir has a nice balance of flavours, with the sweetness of the beetroot, the sourness of yogurt / curd, the heat of the green chilli, the freshness of coriander / cilantro and the nuttiness and crunchiness of peanuts.

Yogurt (curd / dahi) not just balances out the earthy taste of beetroot but also adds a creamy texture to this Indian Beetroot Salad. And the combination of bright pink beetroot with thick white yogurt, makes this Beetroot Raita visually appealing.

This healthy and refreshing Indian salad is perfect for hot summer days and ideal for vegetarians as well as those following a gluten-free diet.

Check out the Recipe Card and Step-by-Step Instructions with Photos below.

Some OvalShelf’s quick and easy recipes that you will really love are:

• Roast cumin seeds on low heat until golden and aromatic.

• Then crush them slightly in a mortar and pestle.

• In a bowl add beetroot, yogurt, peanuts, salt, coconut (optional), roasted and crushed cumin seeds and mix well.

• Heat a pan on medium setting and add oil and mustard seeds and let them pop.

• After mustard seeds pop add green chilli, curry leaves, asafoetida (optional) and mix.

• Add this tempering to beetroot mixture and combine well.

• In the end add cilantro and mix well.

• Delicious Maharashtrian Beetroot Koshimbir is ready to serve!

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