Beet Koshimbir is a vibrant and flavorful Indian side dish made with steamed beets, cooling yogurt, and an earthy tempering of spices, curry leaves, and green chilies. This traditional Maharashtrian dish is a delightful combination of sweet and tangy flavors, making it a perfect side dish for any meal. Whether you're a beet lover or looking to add more vegetables to your diet, this recipe is a must-try!
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Beet Koshimbir is a feast for the taste buds and a visually appealing addition to your meal. This traditional Maharashtrian "Beetachi Koshimbir" is a delightful combination of sweet and tangy flavors, making it a perfect side dish for any meal. Its vibrant colors and delightful flavors make it a crowd-pleaser and is a great choice for those looking to incorporate more veggies into their diet.
Koshimbir, also known as "Kachumber" or "Kosambari" in some regions, is a traditional Indian salad or side dish. It is known for its fresh and vibrant flavors, often combining vegetables, herbs, and various seasonings to create a refreshing accompaniment to a meal.
Koshimbir is a versatile dish and can vary significantly in terms of ingredients and flavor combinations. It can be served as a side dish alongside main courses in Indian cuisine, providing a refreshing contrast to spicier dishes. It's a popular choice for a light salad, making it a favorite in many households and restaurants across India.
Ingredient Tips
- Beets - use small to medium fresh red beets as they need shorter pressure cooking time. You can also use store-bought steamed beets or roasted beets for this recipe.
- Yogurt - Plain unsweetened yogurt works great for this recipe. Full-fat yogurt will give a more creamy texture compared to low-fat or non-fat yogurt.
- Curry Leaves - fresh curry leaves add a lemony flavor to the sizzling tadka, although many people pick out curry leaves while eating, they are delicious to eat in this salt.
- Green Chilies - fresh Indian green chilies add just the right amount of heat to the dish, making a long slit in the whole chilies also help to pick them out easily while serving or eating.
- Spices - mustard seeds and cumin seeds add an earthy-warm flavor to the salad.
How to Make Beet Koshimbir
- Add 1 cup of water to the Instant Pot insert. Place a trivet and place the beets on the trivet. Close the Instant Pot lid and pressure cook for 15 minutes. Allow natural pressure release.
- Open the Instant Pot. Take out the beets and allow them to cool down so they are easy to handle.
- Peel the beets and trim the top and bottom. Grate the beets.
- Whisk the yogurt to make it smooth. Add grated beets salt, chaat masala, and freshly crushed black pepper.
- Heat oil in a small tadka pan. Add mustard seeds, once they start to pop, turn the heat off. Add cumin seeds and allow them to sizzle for 20 seconds.
- Add green chilies and curry leaves.
- Pour the tempering over the beets.
- Mix well. Garnish with cilantro.
Serving
Serve beet raita with Roti and curries like Paneer Makhani, Dum Aloo, or Palak Paneer. I love serving Beet Koshimbir with Rice and Dal as a Budda bowl for quick and easy weeknight meals. You can also enjoy Raita as an appetizer - serve it as a dip with pita chips or fresh vegetables like celery, carrots, and bell peppers.
Storing
You can enjoy the Koshimbir right away or chill in the refrigerator until ready to serve. The longer you keep it in the fridge, it will become more vibrant pink. Beet Koshimbir stays good for upto 2 days refrigerated.
More Indian Side Dishes
Recipe
Beet Koshimbir
Equipment
Recipe Video
Ingredients
- 2 small beets
- ½ cup plain yogurt
- 1 teaspoon kosher salt
- ¼ teaspoon chaat masala
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons cilantro finely chopped
Tempering
- 1 tablespoon oil
- ⅛ teaspoon asafetida hing, optional
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 green chilies slit lengthwise
- 10 curry leaves
Instructions
- Add 1 cup of water to the Instant Pot insert. Place a trivet and place the beets on the trivet. Close the Instant Pot lid and pressure cook for 15 minutes. Allow natural pressure release.
- Open the Instant Pot. Take out the beets and allow them to cool down so they are easy to handle. Peel the beets, trim the top and grate.
- Whisk the yogurt to make it smooth. Add grated beets salt, chaat masala, and black pepper.
- Heat oil in a small tadka pan. Add mustard seeds, once they start to pop, turn the heat off. Add cumin seeds and allow them to sizzle for 20 seconds, Add green chilies and curry leaves.
- Pour the tempering over the beets. Mix well. Garnish with cilantro.
- You can enjoy the Koshimbir right away or chill in the refrigerator until ready to serve. The longer you keep it in the fridge, it will become more vibrant pink. Beet Koshimbir stays good for upto 2 days refrigerated.
Bosha says
J'ai rapporté du marché bio, ce matin, pleins de beaux légumes dont des betteraves crues. Je cherchais une recette qui change des betteraves cuites ou en vinaigrette, j'ai trouvé mon bonheur ici. Cette recette va changé de ce que je fais habituellement, et les parfums sont somptueux ...
Dégustation ce soir, Merci pour cette belle idée.
Bon week-end
Archana Mundhe says
Thank you for your lovely message that I was able to interpret using google translate! I’m so happy this raw beet recipe gave you a fresh change from the usual cooked or vinaigrette beets. I can’t wait to hear what you think after tonight’s tasting.