Kakdi Koshimbir (Khamang Kakdi) – Authentic Maharashtrian Cucumber Salad
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Kakdi Koshimbir (Khamang Kakdi) is a refreshing Maharashtrian cucumber salad made with fresh cucumber (kakdi), roasted peanut powder, yogurt, and tempering spices. This cooling Indian salad is traditionally served with dal-rice, khichdi, and festive thalis, such as those for Gudi Padwa and Ganesh Chaturthi. 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.
Table of Contents
What Is Kakdi Koshimbir?
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.
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 Indian Kachumber Salad. 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 people prepare koshimbir, which can significantly affect 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!
Why You’ll Love This Family Favorite Recipe!
- 15 minutes, one bowl, zero cooking beyond a 30-second tadka.
- Fasting-friendly: A few swaps and you’re set for Navratri, Ekadashi, or any vrat.
- Naturally vegan, vegetarian, and easily gluten-free (skip adding hing)
- Cools spicy meals without the heaviness of yogurt or cream.
Ingredients
Salad Ingredients
- Cucumbers – Pick firm cucumbers that feel heavy and snap when you press the skin. Indian kakdi or Persian cucumbers deliver the most authentic flavor and crunch. English cucumber works as a solid substitute. Skip baby cucumbers as they’re too watery, and skip waxed American cucumbers unless you peel them fully. I used my Mueller manual chopper to cube the cucumbers.
- Peanuts – Roasted, coarsely crushed peanuts are non-negotiable. Maharashtrians call this danyacha koot, and it’s the soul of the dish. Roast raw peanuts in a dry pan until they develop dark spots, then cool them completely, rub off the skins between your palms, and crush them in a mortar-pestle to a chunky texture. Keep some bite; fine peanut powder turns the salad pasty. To save time, use already roasted and skinned peanuts.
- Grated fresh coconut – Freshly grated coconut adds sweetness and texture. Frozen pre-grated coconut works in a pinch (thaw and pat dry first). Skip dried desiccated coconut as it absorbs moisture and ruins the texture.
- Others – You will also need cilantro (fresh coriander leaves), green chilies, sugar, salt, and lime juice. Adjust the green chilies as per your taste.
Tempering Ingredients
- Peanut oil – It gives a traditional taste to the salad. If peanut oil is unavailable, use any other cooking oil instead.
- Asafetida (hing) – Skip adding asafetida for a gluten-free salad.
- Others – You will also need black mustard seeds and curry leaves.
How To Prepare The Cucumbers
Peel the cucumbers (peeling is optional. You can leave the skin on for thin-skinned varieties). Trim both ends and dice into ¼-inch pieces. Traditional cooks use a vili (curved blade) and a technique called kakdi chochavne. They make random vertical incisions along the cucumber, then slice across to create irregular pieces that grab onto the dressing better. A sharp knife and small dice work just as well.
How To Make Khamang Kakdi
Step 1: Add the following ingredients to a bowl.
- 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
Step 2: Mix well.
Step 3: Heat 1 tablespoon peanut oil in a pan over medium-high heat. 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.
Pour the tadka while it’s still sizzling. The hot ghee blooms the spices into the cucumber and coconut, and that’s where the “khamang” magic happens. A cooled-down tadka loses 80% of its perfume.
Step 5: Mix well.
Step 6: Refrigerate the salad for 1 to 2 hours. Add ½ teaspoon salt, 1 teaspoon sugar, and 1 tablespoon lime juice just before serving.
Add salt at the very end, never earlier, or it will pull water from the cucumber and turn the dish into a swimming pool.
Step 7: Serve chilled.
Variations
- Dahi Khamang Kakdi: Stir in ¼ cup of thick, whisked yogurt with the salad base. Skip the lemon juice; yogurt provides enough tang. This version pairs beautifully with masala khichdi on a hot day.
- Vrat Friendly: Skip mustard seeds, hing, and curry leaves. Make the tadka with just ghee, cumin seeds, and crushed green chili. Use sendha namak (rock salt) instead of regular salt. Pair it with sabudana khichdi for a complete fasting meal.
- Carrot Cucumber Koshimbir: Swap half the cucumber for finely grated carrot. Adds sweetness and a vibrant orange color.
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.
You can, however, prep most of it ahead of time. Combine the cucumber, peanuts, coconut, cilantro, and chili in an airtight container and refrigerate for up to 24 hours. Make the fresh tadka and add salt, sugar, and lemon only right before serving.
Don’t freeze it; the cucumber turns to mush.
Other Maharashtrian Recipes We Recommend
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Kakdi Koshimbir (Khamang Kakdi) – Authentic Maharashtrian Cucumber Salad
Ingredients
- 2 cups peeled and chopped cucumbers (¼-inch pieces)
- 2 teaspoons finely chopped cilantro (fresh coriander leaves)
- 1 teaspoon finely chopped green chili
- 3 tablespoons crushed roasted and skinned peanuts
- 2 tablespoons grated fresh coconut
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 tablespoon lime juice
For Tempering
- 1 tablespoon peanut oil (or any other cooking oil)
- ½ teaspoon black mustard seeds
- ¼ teaspoon asafetida (skip for gluten-free)
- 10-12 curry leaves
Instructions
- Add cucumbers, cilantro, green chili, peanuts, and coconut, to a bowl and mix well.
- 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.