Chickpea Mango Zucchini Koshimbir Salad with Curry Leaves
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4
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Calories
228 kcal
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Course
Main Course, Salad
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Cuisine
Indian
Chickpea Mango Zucchini Koshimbir Salad with Curry Leaves
Description
The salad features chopped onion, tomato, zucchini, and mango mixed with canned chickpeas, roasted crushed peanuts, and shredded coconut. Seasoned with salt, black pepper, cayenne, and lime juice, the flavors are bright and layered. A hot tadka or tempering made by frying mustard seeds and curry leaves in oil is poured over the prepared salad, infusing it with the aroma and subtle spiced heat of the leaves.
The mustard seeds pop in the hot oil, releasing pungent and nutty notes, while the curry leaves impart a unique herbal scent. This method elevates the salad, adding a warm, fleeting spice and texture contrast to the fresh ingredients. The salad has a combination of crunchy and juicy textures and a blend of sweet, spicy, and sour flavors.
Served as is or with toasted pita bread, it works well as a light vegetarian side, salad, or snack. The dish is naturally gluten and soy-free, with nut-free and oil-free adaptations available, using sunflower seeds and broth-based tempering respectively, increasing its dietary versatility.
Ingredients
For the salad
- 1/2 cup onion chopped
- 2 tomato chopped up small or similar size as the onion
- 1 cup zucchini or cucumber, chopped
- 1 Mango chopped or about 3/4 cup chopped mango, medium-sized
- 1/2 cup cilantro chopped
- 15 ounce chickpeas drained, or use other cooked beans or lentils of choice, canned
- 2 tablespoons peanuts crushed, roasted
- 2 tablespoons coconut fresh, frozen, or dried, shredded
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional
For the Curry leaf Spiced oil tempering /tadka
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 teaspoon mustard seeds ,preferably black mustard seeds
- 14 curry leaves
Instructions
Make the salad.
- Chop up all of the veggies and add to a large bowl. Chop them in similar sizes. About 1/4- to 1/2-inch. Then add to the bowl along with the drained chickpeas.
- Crush the peanuts in a mortar and pestle or use a knife to chop them into smaller pieces, and then add to the bowl.
- Add the coconut, salt, and pepper and toss well, then added the lime juice and mix really well again.
Make the tempering.
- Heat the oil in a small skillet over medium-high heat. Check whether the pan is hot enough by adding one or two mustard seeds. If the seeds are sizzling rapidly, then the oil is ready else let it continue to get hot. When it is hot enough, add the mustard seeds. The mustard seeds should be sizzling rapidly and starting to kind of pop. Switch off the heat, then add the curry leaves carefully.
- Once the curry leaves have stopped popping, take the scented oil and pour it all over the salad. Toss again a little bit, and serve it as-is or with some pita bread, toasted sourdough, or some tortilla chips.
Notes
- For a nut-free version, omit peanuts and substitute with sunflower seeds.
- To prepare oil-free tempering, dry-toast mustard seeds until colored, add 2 tablespoons broth and curry leaves, bring to a boil, then drizzle over the salad.
- This salad is naturally gluten-free and soy-free, suitable for varied dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Sodium | 617mg | 26% |
| Potassium | 580mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 1473IU | 29% |
| Vitamin C | 106mg | 118% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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