Kobichi Koshimbir (Cabbage coleslaw)


Kobi means cabbage. I have said coleslaw because it is not made with dressing like mayonnaise or vinegar instead made with curd/yogurt. I make Kobichi Koshimbir not only for health benefit but it tastes awesome. Cabbage has a lot of nutrients and low in calorie. Cabbage is always in a weight loss regimen.

We have this koshimbir always during lunch and dinner and someday if it is not made our meal feels incomplete. It very quick to make and healthy to eat.


2 cup chopped cabbage

1/2 cup curd/yogurt.

salt to taste

1/2 tsp mustard seeds.

2 tsp of oil

a pinch of asafoetida


  • Mix cabbage, salt, and yogurt/curd together.
  • Heat oil for tempering, add mustard seeds and asafoetida, once mustard seeds crackle turn off the flame.
  • Let the tempering cool and then add to the mixture of cabbage.

Note: I suggest to take hung curd as cabbage leaves the water when added with salt. or add salt when serving even if hung curd not used.