Kakdi Koshimbir Recipe (Khamang Kakdi)
Kakdi Koshimbir (Khamang Kakdi) is a simple Maharashtrian-style cucumber salad prepared from cucumber, yogurt, peanuts, coconut, and a few other simple ingredients. Serve it as a side dish with your main meal. You can also serve it on Vrat days (Hindu fasting days). Here is how I make it.
Try a few more easy salad recipes that can be eaten on their own or served as a side dish with meals – Sprouts Salad, Kidney Bean Salad, Cucumber Avocado Salad, Watermelon Feta Salad, and Amish Potato Salad.
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Our cook in Pune made Maharashtrian-style meals very frequently. Batata Bhaji, Jowar Roti, and Varan Bhaat were made very frequently, and this kakdi Koshimbir was invariably made to accompany the meal.
About Kakdi Koshimbir
Kakdi means “cucumber,” and Koshimbir means “salad” in Marathi. Kakdi Koshimbir translates to cucumber salad.
Also called khamang kakdi or kakdi chi koshimbir, this refreshing salad is quite popular in Maharashtrian and Gujarati homes. It has a perfect balance of sweet and tangy flavors, along with a nice crunch from cucumbers and peanuts.
This cucumber koshimbir is a tough competition to my old-timer kachumber. I now have two salad options to go with my Indian-style meals.
I learned to make this recipe from my cook in Pune. There may be some differences in how each person prepares koshimbir, which can significantly impact the taste. Some chop the cucumbers very finely, almost to a grated consistency, while others keep the pieces slightly larger. Some add yogurt to their recipes, and some don’t.
I have been making this recipe for the last six to seven years and love it. So do try it!
Ingredients
Salad Ingredients
Cucumbers – This salad is traditionally made using Indian cucumbers. However, you can also use Persian or English cucumbers.
I used my manual chopper from Mueller to cube the cucumbers.
Peanuts – You need roasted skinless peanuts. You can either roast raw peanuts and remove the skin or use already roasted and skinned peanuts.
Others – You will also need cilantro (fresh coriander leaves), green chilies, grated fresh coconut, sugar, salt, and lime juice.
Adjust the green chilies as per your taste.
I buy frozen, grated fresh coconut from the freezer section of Indian grocery stores to save time.
Tempering Ingredients
To temper the salad, you will need peanut oil, brown mustard seeds, asafetida (also known as hing), and curry leaves.
Skip adding asafetida for a gluten-free salad.
If peanut oil is unavailable, use any other cooking oil instead.
How To Make Khamang Kakdi
Step 1: Add the following ingredients to a bowl and mix well.
- 2 cups peeled and chopped cucumbers (¼ inch pieces)
- 2 teaspoon finely chopped cilantro
- 1 teaspoon finely chopped green chili
- 3 tablespoon crushed roasted skinless peanuts
- 2 tablespoon grated fresh coconut
Note – To make it with yogurt, add ½ cup of plain yogurt to this mixture at this stage.
Step 2: Heat 1 tablespoon peanut oil in a pan over medium-high heat.
Step 3: When the oil is hot, add ½ teaspoon of brown mustard seeds, ¼ teaspoon of asafetida, and 10-12 curry leaves. Let them crackle for 4-5 seconds.
Step 4: Pour the tempering over the salad and mix well.
Step 5: Refrigerate the salad for 1 to 2 hours.
Step 6: Add ½ teaspoon salt, 1 teaspoon sugar, and 1 tablespoon lime juice just before serving. Serve chilled.
Serving Suggestions
Kakdi koshimbir is a great salad to serve with Indian-style meals. In Maharashtra, it is part of every Thali menu. Be it at restaurants serving Maharashtrian food or the thalies served at weddings, this koshimbir is there.
Kakdi chi koshimbir is also prepared for festivals such as Gudi Padwa and Ganesh Chaturthi. It can also be eaten on vrat (Hindu fasting) days.
Storage Suggestions
This Indian cucumber salad tastes best when served fresh. Leftovers, stored in an airtight container, will last approximately one day in the refrigerator.
Other Maharashtrian Recipes We Recommend
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Kakdi Koshimbir Recipe (Khamang Kakdi)
Ingredients
- 2 cups peeled and chopped cucumbers (¼-inch pieces)
- 2 teaspoon finely chopped cilantro (fresh coriander leaves)
- 1 teaspoon finely chopped green chili
- 2 tablespoon crushed roasted and skinned peanuts
- 2 tablespoon grated fresh coconut
- 1 teaspoon sugar
- salt
- 1 tablespoon lime juice
For Tempering
- 1 tablespoon peanut oil (or any other cooking oil)
- ½ teaspoon brown mustard seeds
- ¼ teaspoon asafetida
- 10-12 curry leaves
Instructions
- Add cucumbers, cilantro, green chili, peanuts, and coconut, to a bowl and mix well.
- Note – To make it with yogurt, add ½ cup of plain yogurt to this mixture at this stage.
- Heat oil in a pan over medium-high heat.
- When the oil is hot, add mustard seeds, asafetida, and curry leaves, and let them crackle for 4-5 seconds.
- Pour the tempering over the salad and mix well.
- Refrigerate the salad for 1-2 hours.
- Add salt, sugar, and lime juice just before serving. Serve chilled.
I can’t for the life of me pronounce this but it looks delicious!
LOL Katerina :). It tastes delicious and it’s basically cucumber salad with grated coconut and peanuts.