Fresh, flavorful Indian koshimbir inspired salad with crunchy zucchini, sweet mango, crisp peanuts and hearty chickpeas, is flavored Curry leaf scented spiced oil - tadka. It works as a side dish or as a meal on its own with pita or chips for dipping. It’s a satisfying vegan summer salad that’s naturally gluten-free and soy-free!

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 5 minutes
  • Total time: 25 minutes
  • Yield: 3
  • Category: Main, Salad
  • Cuisine: Indian

Ingredients

For the salad

  • 1/2 cup chopped onion
  • 2 tomatoes (chopped up small or similar size as the onion)
  • 1 cup chopped zucchini (or cucumber)
  • 1 medium-sized mango (chopped or about 3/4 cup chopped mango)
  • 1/2 cup chopped cilantro
  • 15 ounce can of chickpeas (drained, or use other cooked beans or lentils of choice)
  • 2 tablespoons crushed roasted peanuts
  • 2 tablespoons shredded coconut (fresh, frozen, or dried)
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne (optional)

For the Curry leaf Spiced oil tempering /tadka

  • 2 teaspoons oil
  • 1 teaspoon mustard seeds (,preferably black mustard seeds)
  • 14 curry leaves

Method

Make the salad.

  1. 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.
  2. Crush the peanuts in a mortar and pestle or use a knife to chop them into smaller pieces, and then add to the bowl.
  3. Add the coconut, salt, and pepper and toss well, then added the lime juice and mix really well again.

Make the tempering.

  1. 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.
  2. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.