Kakdi Chi Koshimbir (Khamang Kakdi) is a simple Maharashtrian salad prepared from cucumber, yogurt, peanut, coconut, and few more simple ingredients. Here is how to make it.
Try a few more easy salad recipes that can be had on its own or served as a side dish with meals – Sprouts Salad, Kidney Bean Salad, Cucumber Avocado Salad, Watermelon Feta Salad, Traditional Greek Salad and Amish Potato Salad.
About This Recipe
Kakdi means “cucumber” and koshimbir means “salad” in Marathi. Therefore, Kakdi Chi Koshimir (Khamang Kakdi) translates to a refreshing cucumber salad that is quite popular in Maharashtrian and Gujarati homes.
Cucumber is chopped and mixed with yogurt, peanuts, coconut, green chillies and fresh coriander with a sizzling tadka. With just a few simple pantry ingredients, it is lightly spiced and comes together in just 15 minutes.
It is wholesome and light on stomach, which makes it a great to have on its own for a light meal. It can also be served as a side dish with your everyday lunch or dinner. You can even include this in your Navratri or other fasting/vrat meals.
For the salad – This salad is a delicious mix of cucumber, yogurt, fresh coconut, peanuts, green chillies, fresh coriander, lemon juice, salt and sugar.
Indian variety of cucumber is best for this salad. Do not use “kakdi” which is sold in North India and is much thinner than the regular cucumber.
If you want less seeds, you can use english cucumber as well.
Taste the yogurt and avoid using it if it’s too sour.
Add only fresh grated coconut. Avoid the desiccated one.
Roasted peanut are required. Either you can roast raw peanuts, remove the skin and crush it to use in the salad or use store bought roasted peanuts.
Add fresh and green coriander leaves. Avoid the ones that has turned slightly black or are wilted.
For tempering – Tempering is optional, but highly recommended as it adds a fantastic flavour in the salad. You will need oil, mustard seeds and curry leaves for this salad.
You can also add in broken dry red chillies for an extra spicy touch.
Kakdi Chi Koshimbir can be served on its own for a light meal. It is also a delicious side dish that can be served with your weekday meals. It can be a part of your festive meals as well.
This cucumber yogurt salad tastes the best when served fresh. As it takes just 15 minutes, I will recommend you to make it fresh. Leftover will last in the fridge for about a day in an air tight container.
Step by Step Recipe
Add cucumber, coriander, chilli, peanuts, curd, and coconut in a bowl and mix well.
Heat vegetable oil in a pan.
When the oil is hot, add mustard seeds and curry leaves and let them crackle for a few seconds.
Pour the tempering over the salad and mix well.
Refrigerate the salad for a few hours. Add salt, sugar and lemon juice just before you want to serve it.
Kakdi chi Koshimbir Recipe
- 2 cups Cucumber (Finely Chopped)
- 2 teaspoon Fresh Coriander (Chopped)
- 1 teaspoon Green Chilli (Finely Chopped)
- 2 tablespoon Roasted Peanuts (Crushed)
- ½ cup Yogurt
- 2 tablespoon Fresh Coconut (Grated)
- 1 teaspoon Sugar
- Salt to taste
- 1 tablespoon Lemon Juice
- 1 tablespoon Vegetable Oil
- ½ teaspoon Mustard Seeds
- 10-12 Curry leaves
- Add cucumber, coriander, chilli, peanuts, yogurt and coconut in a bowl and mix well.
- Heat vegetable oil in a pan.
- When the oil is hot, add mustard seeds and curry leaves and let them crackle for a few seconds.
- Pour the tempering over the salad and mix well.
- Refrigerate the salad for a few hours.
- Add salt, sugar and lemon juice just before you want to serve it.
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.