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Maharashtrian Mulyachi Koshimbir

Mulyachi koshimbir folds grated radish into yoghurt with crushed peanuts.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Maharashtrian Mulyachi Koshimbir

12 mintotal

Prep 10 min · Cook 2 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Ten minutes of work. The only wait is squeezing the radish, and the tempering takes under a minute.

Method

  1. Squeeze the grated radish lightly to remove excess water. Place the squeezed radish into a mixing bowl.

  2. Add the smoothly whisked curd, coarsely crushed roasted groundnuts, chopped green chilli, salt, and sugar. Mix well.

  3. In a small tadka pan, heat the cooking oil. Add the mustard seeds and let them crackle.

  4. Pour the crackling mustard tempering over the radish mixture.

  5. Garnish with fresh coriander leaves and mix everything together just before serving.

How to tell it's done

Creamy and cooling with a distinct earthy bite from the radish and nutty crunch from peanuts.

Getting it right

Tip

The crushed roasted peanuts absorb excess moisture from the radish and curd, keeping the koshimbir thick and providing a delightful crunch.

What to serve it with

Serve as a refreshing, cooling side dish with spicy Maharashtrian curries or Pithla Bhakri.

Common mistakes

The koshimbir turns watery within minutes.
Squeeze the grated radish hard, and again just before mixing. Radish holds far more water than it looks, and salt in the curd will draw out more.
It tastes sharply of raw radish.
A pinch of sugar is doing real work here, not decoration. It rounds off the radish's bitterness, and so does letting the mixed koshimbir sit for five minutes before serving.

Substitutions

  • Cucumber or grated carrot can stand in for the radish, though neither has the same peppery bite.
  • Roasted chana dal can replace the peanuts if there is a nut allergy at the table.
  • Thick curd is worth seeking out; thin curd makes the koshimbir watery however well you squeeze the radish.

Storing and reheating

Eat the same day. It keeps a few hours in the fridge but the radish keeps weeping; pour off the liquid and stir rather than adding more curd. The tempering is best poured over just before serving so the mustard seeds stay crisp.