Kakdi Koshimbir, also known as Khamang Kakdi, is a refreshing, spicy Indian cucumber salad recipe made of cucumber, peanuts, coriander leaves, and a few seasonings. It is a typical Maharashtrian style salad that accompanies the main dish in every festive meal and celebration.

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. You may also love my corn pomegranate kosambari, and hesaru bele southekayi kosambari (cucumber moong salad).
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.
Sometimes, when I have leftover kakdi koshimbhir salad, I mix in some homemade yogurt, turning it into a delicious raita.
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.
More Cucumber Recipes
Ingredients
- Cucumber:Â I used Persian cucumber; English cucumbers work, too.
- Roasted peanuts: I have roughly crushed air fryer roasted peanuts in a mortar and pestle. It gives a nice crunch.
- Herbs:Â I used finely chopped coriander leaves. You can also add some mint leaves.
- Fresh Coconut: It's optional. Adding it enhances the taste.
- Lime Juice:Â I used half a lime juice.
- Tempering: I used coconut oil, mustard seeds, cumin seeds, hing, and curry leaves.
How to Make Kakdi Koshimbir
Chop your veggies, removing any seeds/skin/stems if needed.
Prepare the tempering:
Heat 1 teaspoon of coconut oil. Once it's hot, add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, and 1 pinch asafetida (hing). Let them splutter.
Then add 1 stalk of curry leaves and saute for a few seconds. Keep aside.
Furthermore, In a large mixing bowl, add the following ingredients: 2 cups diced cucumbers, 2 tablespoons roasted peanuts (roughly crushed), 2 tablespoons coriander leaves, 1 green chili (finely chopped), 2-3 tablespoons of fresh coconut, juice of half a lime (or lemon), salt and sugar to taste, and the prepared tempering. Mix everything well.
Serve the Kakdi koshimbir immediately as a side dish with steamed rice, and rasam, or it can be eaten as a salad.
Serving Suggestions
Serve cucumber koshimbir as a side dish with raw mango rice, steamed rice, and rasam or dal tadka, or eat it 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
- Add salt and lime/lemon juice at the time of serving; else, the cucumber will release water, and the salad will get soggy.
- Adding fresh shredded coconut is optional, but I highly recommend adding it.
- Sometimes, when I have leftover kakdi koshimbhir salad, I mix in some homemade yogurt, turning it into a delicious raita.
- This salad can be refrigerated in an airtight glass container for up to 1 day. However, the salad may not stay as fresh beyond that time due to the addition of fresh coconut.
More Indian Salad Recipes
Kakdi Koshimbir (Indian Cucumber Salad)
Equipment
Ingredients
- 3 small persian cucumber diced, (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 a 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)
- 1 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.
- Furthermore, in a mixing bowl, add all the ingredients like cucumber, crushed roasted peanuts, coriander leaves, green chili, shredded coconut, tempering, salt, sugar, and lemon juice. Mix everything well.
- Serve immediately as a side dish with steamed rice, rasam or can be eaten as a salad.
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.
Nutrition
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Audrey
Made this tonight exactly as written, including the coconut which we got frozen (so "fresh" rather than dried). Absolutely delicious! This was a big hit with the family and we'll definitely make it again.
Bhavana Patil
Hi Audrey, thanks for sharing your feedback, glad you liked it. Adding peanuts and fresh coconut adds great flavor. Next time, if you have this salad leftovers, just mix it with little yogurt and eat, Tastes delicious.