14 Responses to “Beetroot Salad (Kosambir)”

1. swethaskitchen.com Says:
   February 9th, 2009 at 1:18 pm

   hi anuja and hetel
   wow ver healthy and colourful recipe.

   [Reply]

2. rupa singh Says:
   February 10th, 2009 at 12:57 am

   Superb receipe and very healthy too, thanks.

   Cheers!!

   [Reply]

3. Sumathee Ramakrishnan Says:
   February 10th, 2009 at 3:13 am

   Hi Hetal and Anuja

   The recipe was excellent. It tasted fabulous. Could never have imagined Beetroot could turn out so well. Thanks a lot for the receipe

   Cheers!!!

   [Reply]

4. sanjana Says:
   March 1st, 2009 at 5:11 pm

   Hi,
   The beetroot was so watery after grating it.Yours looks dry.Did you squeeze out the water.?
   thanks,

   [Reply]

5. anuja Says:
   March 1st, 2009 at 11:07 pm

   Hi Sanjana,

   No, we do not squeeze out the water/juice. Sometimes, the beetroot is too soft (old) and not firm enough and that tends to make the grating difficult and (like you said) watery:(

   Next time, pick beetroot that is firm and not soft, it’ll help:)

   [Reply]

6. Shailendra Vaidya Says:
   March 6th, 2009 at 1:01 am

   Thanks for the recipe of this delicious and very nutritious salad.

   Just one correction – in Maharashtra (where this salad hails from) it is called Koshimbir and not Kosambir.
   Thanks again.

   [Reply]

7. hetal Says:
   March 6th, 2009 at 3:13 am

   Hi Shailendra,

   Thanks for the correct pronunciation!

   [Reply]

8. Poornima Says:
   March 12th, 2009 at 12:04 am

   This recipe is superb! Tried today & it came out DELICIOUS!!!

   [Reply]

9. asia Says:
   July 30th, 2009 at 11:32 am

   my husband will love this…. i am trying this today

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10. Seema Says:
    January 22nd, 2010 at 9:27 pm

    Yes it is called Koshimbir from Maharashtra!!

    Great recipe!

    [Reply]

11. Sameena Says:
    April 10th, 2010 at 4:47 am

    hi hetal and anuja,

    my cooking revolves around your website. thank you for that.

    i want to ask you about the roasted cumin power, is it available at the stores near by or do we prepare it at house? if so then how is it done?

    please help me out here….

    thank you

    [Reply]

    

    anuja Reply:
    April 14th, 2010 at 10:03 pm

    Hi Sameena,
    We usually make it it home. It is very easy and fast and we suggest you do a smaller batch at a time otherwise the potency is gone when stored for too long.
    Take a heavy bottomed skillet (not non-stick) and put the cumin seeds in it and THEN turn on the flame. Cook on low-medium heat and keep stirring (very imp.)
    Once the jeera changes color and there is a strong aroma (you’ll know)
    Allow it to cool down and then grind and store in an air-tight container.
    Enjoy

    [Reply]

    

    Sameena Reply:
    April 15th, 2010 at 7:03 pm

    hi,
    thank you for receipe.

    [Reply]

12. Alyssa Says:
    July 21st, 2010 at 4:49 am

    Hi Ladies
    I love, love, love your website! you have no idea how many times I’ve come running to show me the curry…AND your recipes are delicious and very well presented!
    With regards to this recipe, I’m just wondering if you cook the beets or they are just raw? I don’t think I’ve ever had raw beets before
    Thanks and keep up the great work.

    [Reply]

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