Kakdi Koshimbir (Khamang Kakdi) - Authentic Maharashtrian Cucumber Salad
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.
Servings: 4 people
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.
Add salt at the very end, never earlier, or it will pull water from the cucumber and turn the dish into a swimming pool.
Video
Nutrition
Calories: 100kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 303mg | Potassium: 163mg | Fiber: 2g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 54mg | Calcium: 31mg | Iron: 1mg
