In the world of popular salads there is a recipe - Israeli Salad which is known for using finely chopped ingredients.The dressing for this salad uses the common vinaigrette - Olive Oil, Vinegar, pepper and other things colorful.
Back home, we all make the koshimbir( maharashtra ), kachumbar or raita using similar approach but dressing it with curd.
My version of koshimbir is the way it is now made and served during weddings in maharashtra. Traditionally, maharashtrians add crushed roasted peanuts and also temper the salad in the end using the regular mustard, cumin and curry leaves. Although this still remains popular but the version I am making has also been hugely appreciated.
Ingredients (for 4-5 people as side dish with rice / pulav)
1 cucumber finely chopped1 tomato finely chopped
1 onion finely chopped( optional- avoid if you don't eat)
1 apple deseeded and finely chopped
1 cup finely shredded cabbage
1 cup pomegranate seeds
1 1/2 cup beaten curd (try to use hung curd if possible adding little water)
1 finely chopped green chilly (add more if you like but dont let it overpower)
1 tson sugar (optional if you are not using onions)
salt to taste
Coriander for garnish
1) Mix all the vegetables, fruits , chilly, sugar and salt in a large bowl.
2) Add the curd just before serving and garnish using coriander.
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Also linking this to Srivalli's Soups and Salad Mela