My Maharashtrian Thali

Knol kohl Koshimbir- Kohlrabi Salad


Knol Kohl is one of the first European vegetables introduced into India. It grows well in the Himalayas and in fact is one of the most common vegetables in Kashmir. Sometimes it is the ONLY vegetable available there. We ate it almost daily when we lived there..and when I was a child I thought the word knol kohl was actually a Hindi word. It tastes like a mild version of the heart of a cabbage and is quite flavourful.

In Maharashtra it is known as mula and it is cooked here with leaves and all. It is pretty large and woody by the the time it comes on the market in late winter and nowadays I tend to peel the top layer off before using it. It is nice as a salad, grated fine or medium fine. 


2 kohl rabi/ knol kohl, washed, peeled and grated

1/2 cup plain yogurt

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp red chilli powder


Mix the grated kohl rabi, the salt pepper and yogurt together. Sprinkle the chilli powder on the top.

Ready to serve!

Mixed Vegetable Salad- Mixed Vegetable Koshimbir

Mixed-salad-veg-koshimbir My Maharashtrian thali had been looking a bit bare of late, in spite of promises to cover as many traditional dishes as possible. With my explorations in several other directions I have neglected it- so here goes with a rainbow hued salad.


½  cup cucumber, grate medium

½  cup carrot, grate fine

½ cup beetroot, grated  large

½  cup cabbage, cut fine into longish strips.

1-2  tsp chilli flakes

1/2 tsp salt

1/2 tsp pepper

¼ cup plain yogurt /dahi

1 tbsp chopped coriander

1 tbsp roasted sesame seeds

Mix all vegetables then add the salt, pepper, yogurt, chilli flakes and coriander and mix well. Garnish with the sesame seeds.

This is a very colourful salad and really healthy too.

Guava Koshimbir- Guava Salad

Guava-seller I’ve always wondered why Guavas are known as peru (pronounced payroo)in Marathi. Now I realise it is probably because these fruit originated in tropical South America , probably Peru! They are full of carotenoids  and flavenoids. Surprisingly they contains more vitamin C than citrus fruits.

Guavas are perhaps the cheapest fruit on the market as well, since we have been flooded with apples from Australia and pears from China, all at an unbelievably high price. Since guavas are plentiful this season, it’s time to make use of them for all kinds of things- jellies, jams, juices, ice cream and salads. Especially good are the pink fleshed guavas.

Here’s another easy recipe for a koshimbir which is a miniscule salad on the side, a sort of amuse bouche.


2 guavas, medium

Pinch of salt

Pinch of sugar

2 tbsp yogurt, taken from the top creamy layer.


Grate the outer part of the guava, discarding the inner centre with seeds. Sprinkle the salt and sugar over it and gently fold in the beaten yogurt.