As Winter Ends Indulge In The Goodness Of Green Peas Koshimbir
Image Credit: Tender Green Winter Peas

With the onset of winters in pockets across India, the markets are flooded with fresh winter produce like root vegetables, pumpkins, eggplants and beautiful pods of fresh green peas. The flavours of green peas available in the winter have a slight sweetness to it that work beautifully in everything from soups, pulaos, curries and sabzis. On their own, they might seem like a lot of work to put together with the tedious process of boiling them before storage.

Interestingly enough, this koshimbir (a Maharashtrian rendition of salads loaded with peanuts and tempering) highlights the winter special vegetable in its purest form without having to cook them partially. The green peas, in all their tender sweetness seem to have an interesting crunch when coarsely ground and pairs well with a serving of dal-chawal or even as part of a large array of dishes served together. In case you might find slightly mature peas, it would be best to avoid recreating this recipe as it relies entirely on the tenderness of its star ingredient. Find a recipe for a serving for two below:

Tender Green Peas Koshimbir

Also Read: 

Here are 4 reasons why you MUST make green peas a part of your diet


Image Credits: @keertidacooks on Instagram


  • ½ cup fresh green peas
  • 2 teaspoons roasted peanuts
  • 1 tablespoon grated coconut
  • Salt to taste
  • 1 teaspoon chopped coriander

For the tempering:

  • 1.5 teaspoons vegetable/peanut oil
  • 1 teaspoon mustard seeds
  • 1/8 teaspoon cumin seeds
  • ¼ teaspoon asafoetida
  • 1 green chilli, finely chopped
  • Few curry leaves
  • 1 wedge of lemon


  • In a small blender jar, coarsely grind the green peas in its raw form and empty into a bowl. Crush the roasted peanuts and add it to the green peas along with the coconut, coriander and salt. Mix well and let it sit.
  • In a tempering pan, heat some oil and throw in the mustard and cumin seeds along with the asafoetida. Wait for the seeds to splutter before you add in the green chilli and curry leaves. As they begin to crackle, add them to the waiting green pea mixture in the bowl and mix in the tempering. Check and adjust seasoning, if necessary and squeeze some lemon juice on top of everything. Serve with meal of your choice or refrigerate until ready to eat.