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.
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.
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.
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.
Serve the Kakdi Koshimbir recipe 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), 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
Kakdi Koshimbir (Indian Cucumber Salad)
Equipment
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.
- 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.
- 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 says
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 says
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.