Have You Tried Peru Chi Koshimbir, A Type Of Guava Raita That Is Quite Famous In Maharashtra?

You can spend your entire life in India and you still won’t be able to enjoy even half the dishes that this country has to offer! One such dish is Maharashtra’s famous Peru Chi Koshimbir. A delicious combination of guava with yoghurt, this spicy-sweet raita-like dish is an amazing addition to your meals. So, read on to know more about it and how you can make it at home.

Peru Chi Koshimbir, Maharashtra’s Popular Raita-Like Dish

Koshimbir is a type of salad that you’ll typically find in Maharashtrian homes. Made with yoghurt, it is usually served with meals and is amazing for your gut health as it has cooling properties. This refreshing yoghurt salad can also be enjoyed as a healthy snack.

 

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Easy on the stomach, koshimbir has a crunchy texture and can be made with veggies like onion, tomatoes, and cucumbers, or with sweet fruits like guava. Peru Chi Koshimbir is one such popular version of this dish in Maharashtra. Made with over-ripe pink or regular guavas, it has a sweet-spicy flavour and resembles a raita. This Marathi dish is bound to become an essential in your household, once you give it a try!

Also Read: 8 Mughlai Dishes That Came To India Through The Silk Route

Here’s How You Can Make This Dish At Home

If we’ve intrigued you enough about koshimbir, then you have to try this easy peru chi koshimbir recipe by Chef Keertida right away.

Ingredients:

1 ripe guava
3/4th cup thick yoghurt
Sugar
Salt
Cumin powder
Rock salt
Green chilli
Coriander leaves

Method:

1. Take a ripe guava and remove its ends and seedy core. Then, chop it into small pieces.
2. Take some thick yoghurt in a bowl and add 1-2 tsp sugar along with some salt to it.
3. Now, add the chopped guava on top of the yoghurt.
4. On the chopped guava, sprinkle 1/4 tsp of cumin powder, 1/8th tsp of salt, and 1/8 tsp of rock salt.
5. Then, add one thinly sliced green chilli and chopped coriander leaves. Your peru chi koshimbir is ready to be served.

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It is to be noted that this isn’t the traditional way to make peru chi koshimbir. Traditionally, one has to temper the ghee, cumin, and green chilies. To make the traditional version, skip the cumin powder, red chilli powder, and rock salt. Instead, temper 1.5 tsp ghee with 1/4 tsp cumin seeds, and 1 green chilli. Add this tadka to the yoghurt and guava mixture and garnish it with coriander leaves.

So, are you going to give this dish a try? Let us know in the comments.

Cover Image Courtesy: Instagram/keertidacooks