Kakdi Koshimbir (Indian Cucumber Salad)
Kakdi Koshimbir is a simple and refreshing Indian Cucumber Salad made of cucumber, peanuts, coriander and few seasonings
Servings 4
Calories 53kcal
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
Calories: 53kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Sodium: 60mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 1mg