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Home » Recipes » Salad

Kakdi Koshimbir | Indian Cucumber Salad

Jan 17, 2023. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Kakdi Koshimbir recipe is a refreshing Indian Cucumber Salad made of cucumber, peanuts, coriander, and a few seasonings. It is a typical Maharashtrian salad that accompanies the main dish in every festive meal and celebration.

kakdi koshimbir served in a plate with lemon wedge on the side

Koshimbir is a Maharashtrian term for salad. This salad is also known as kakdi chi koshimbir and khamang kakdi. It is a perfect dish for hot summers as it is very refreshing and cooling and can be made in a few minutes.

It's effortless to make this Indian cucumber peanut salad recipe. All you need is cucumber, peanuts, coriander, fresh coconut, lime juice, and a few ingredients for tempering. Peanuts give a nice crunch to the dish and help with the extra protein intake. If you don't like peanuts, then add crushed roasted almonds instead.

If making in advance, prep all the ingredients and store them in the refrigerator. When ready to serve, add salt and lime juice and toss them together in a bowl.

Cucumber is an excellent choice for keto dieters. So this salad is great for people on a weight loss journey or diet. Looking for more keto recipes, check out my Keto Indian recipes collection.

Ingredients for Kakdi Koshimbir Recipe

  • Cucumber: I used Persian cucumber, English cucumbers work too.
  • Roasted peanuts – I have roughly crushed roasted peanuts in a mortar and pestle. It gives a nice crunch.
  • Green chili – I used Thai green chili available in the Indian grocery store. You can use any chili of your choice.
  • Herbs: I used finely chopped coriander leaves. You can also add some mint.
  • Fresh Coconut: It's optional, adding it enhances the taste.
  • Lime Juice: I used the juice of half lime. Also, feel free to increase or decrease according to your preference.
  • Tempering: Used coconut oil, mustard seeds, cumin seeds, hing, and curry leaves.
Kakdi Koshimbir Ingredients

How to Make Kakdi Koshimbir

Chop your veggies, removing any seeds/skin/stems needed.

Prepare the tempering, heat oil. Once it's hot, add mustard seeds, cumin seeds, and asafetida (hing). Let them splutter. Then add curry leaves and saute for a few seconds. Keep aside.

step to prepare tempering for indian salad collage

Furthermore, add all the ingredients like cucumber, crushed raw peanuts, coriander leaves, chili, coconut, tempering, salt, and lemon juice in a mixing bowl. Mix everything well.

step to combine all salad ingredients collage

Serve the Kakdi Koshimbir recipe immediately as a side dish with steamed rice, and rasam, or it can be eaten as a salad.

indian cucumber salad served on a plate

Serving Suggestions

Serve cucumber koshimbir as a side dish with raw mango rice, steamed rice, and rasam (or dal), or eat as a salad. If you are on a keto/low carb diet, pair it with Keto coconut cauliflower rice. Serve it chilled or at room temperature.

Tips & Variation

  • Also, add salt and lime juice at the time of serving, else, the cucumber will release water.
  • Adding fresh shredded coconut is optional, but I highly recommend adding it.
  • This salad can be refrigerated in an airtight glass container for up to 2 days.

More Cucumber Recipes

  • Cold Cucumber Soup
  • Cucumber Raita
  • Creamy Cucumber Salad
  • Cucumber Chutney Sandwich
  • Moong Cucumber Salad
  • Avocado Cucumber Salad

More Indian Salad Recipes

  • Laccha Pyaaz (Indian Onion Salad)
  • Chickpea Salad with Yogurt dressing
  • Sweet Corn Pomegranate Salad
  • Chickpea Cucumber Salad
  • Boiled Peanut Salad
  • Sprouts Salad
  • Avocado Salad
Tried this recipe?Don’t forget to give a ★ rating below
Kakdi Koshimbir served on a plate with lemon wedge on the side

Kakdi Koshimbir (Indian Cucumber Salad)

Bhavana Patil
Kakdi Koshimbir is a simple and refreshing Indian Cucumber Salad made of cucumber, peanuts, coriander and few seasonings
5 from 2 votes
Print Recipe Pin Recipe
Servings: 4
Calories : 53
Course: Salad
Cuisine: Indian
Diet: Dairy-Free, Keto, Low Carb, Vegan
Method: Stovetop
Prep Time : 10 minutes
Cook Time : 2 minutes
Total Time : 12 minutes

Equipment

  • Mixing Bowl Set
  • Cutting Board

Ingredients
  

Measuring cup used 1 cup = 250 ml

  • 3 small persian cucumber cubed, (about 2 cups)
  • 2 tablespoons coriander leaves  finely chopped
  • 2 tablespoons roasted peanuts roughly crushed in a mortar and pestle
  • 1 green chili  finely chopped
  • 2-3 tablespoons fresh coconut  grated, optional but recommended
  • juice of half lime
  • salt  to taste
  • ½ teaspoon sugar (or stevia), optional but recommended

Tempering:

  • 1 teaspoon coconut oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin (jeera) seeds
  • a big pinch asafetida (hing)
  • 1 stalk curry leaves

Instructions
 

  • Chop your veggies, removing any seeds/skin/stems needed.
  • Prepare the tempering, heat oil, once its hot add mustard seeds, cumin seeds, asafetida (hing) let them splutter. Then add curry leaves and saute for few seconds. Keep aside.
    step to prepare tempering for indian salad collage
  • Furthermore, in a mixing bowl add all the ingredients like cucumber, crushed raw peanuts, coriander leaves, chili, coconut, tempering, salt and lemon juice. Mix everything well.
    step to combine all salad ingredients collage
  • Serve immediately as a side dish with steamed rice, rasam or can be eaten as a salad.
    Kakdi Koshimbir served on a plate with lemon wedge on the side

Video

Notes

Tips & Variation

  • Also, add salt and lime juice at the time of serving, else cucumber will be release water.
  • Addition of fresh shredded coconut is optional but I highly recommend adding it.
  • This salad can be refrigerated in an airtight glass container for up to 2 days.
  • Add 2 tablespoons of pomegranate seeds to make the salad more rich & healthy.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 53kcalCarbohydrates: 2gProtein: 2gFat: 4gSaturated Fat: 2gSodium: 60mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 36IUVitamin C: 12mgCalcium: 11mgIron: 1mg
Keyword indian cucumber salad, kakdi kosambir
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Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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