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
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 a 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 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
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
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