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Kakdi koshimbir also called as Khamanga Kakdi is a typical Maharashtrian salad preparation. Kakdi means Cucumber and Koshimbir mean Salad. Made with two main ingredients that is cucumber and peanuts. This is a vegan, diabetic-friendly, no onion no garlic, healthy and hydrating salad.
Kakdi chi koshimbir (cucumber salad) is a simple and easy-to-make Maharashtrian salad in which kakdi (cucumber) is tossed along with coarsely crushed peanuts, freshly scraped coconut and tempered with mustard seeds and curry leaves.
This kakdi koshimbir is an integral part of Maharashtrian thali. This koshimbir (salad) is often served during weddings, auspicious ceremonies and in nevaidya thalis during Diwali, Ganesh Chaturthi, Navratri.
This is a no-fuss, no dressing refreshing salad that makes a great side dish for any meal. Not only as a side dish but this koshimbir (salad) can be relished as a mid-day snack by itself. It is light on the stomach, filling and keeps you well hydrated. This cucumber salad is a diabetic-friendly, no onion-garlic preparation.
This cucumber salad is so easy to make, that it takes only 15 minutes to whip everything together. This salad is often consumed during fasting too. At our home, we enjoy this crunchy and tasty kakdi koshimbir (cucumber salad ) with varan bhat (plain dal rice), chapati or sometimes even with biryani or pulao.
Indian summers are harsh! Living in a tropical climate like India, one needs to keep themselves hydrated throughout this summer.
Here, especially in dry regions, the temperature can sore up to 45 degrees Celsius. Being said that, summers bring a dash of a smile in the form of absolutely delicious hydrating fruits and vegetables that are abundantly available throughout this season. One such vegetable is Cucumber, hydrating and filling.
Cucumbers are composed of 96% water which helps to keep one hydrated and helps meet daily fluid needs. They are loaded with vitamins and minerals, are low in calories, high in fiber and rich in anti-oxidants which prevent the accumulation of harmful free radicals.
Another variation of making this kakdi chi koshimbir (cucumber salad) is the addition of yogurt. The addition of yogurt increases the taste and also increases its nutritional value.
Using just simple pantry staples this super healthy and filling salad can be tossed up in no time. To make this kakdi koshimbir (cucumber salad) all you need is finely chopped cucumbers along with coarsely crushed peanuts and freshly scraped coconut. Salt, lemon juice and sugar to season and mustard seeds and curry leaves for tempering and you are good to go! It’s that easy!
You may substitute peanuts with roasted cashew nuts, walnuts or almonds. You may also avoid tempering for this salad and still it will turn out flavourful. Also if you can’t get fresh coconut then just omit it. Do not use desiccated coconut for this salad. Many times we don’t add coconut and still, it tastes delicious.
So if you love cucumbers, then this refreshing & delicious kakdi koshimbir (cucumber salad) is a must in your repertoire. So this summer, make this hefty bowl of typical Maharashtrian refreshing kakdi chi koshimbir (cucumber salad).
This kakdi chi koshimbir (cucumber salad) is best when eaten immediately. You may serve it chilled by keeping it in the refrigerator an hour prior to serving. While doing so, just remember not to add salt as salt would make the cucumber release their water.
Try not to store this cucumber salad for the next day. I would not recommend it, as it will lose the crunchiness and freshness and affect the taste.
4. Diabetic Friendly
5. No Onion No Garlic Preparation
Let’s see how to make this refreshing, crunchy Kakdi Koshimbir
(Cucumber Salad) with simple staple ingredients in your home kitchen.
Serves: 2 Persons
Prep time: 15 minutes
Cook time: 0 minutes
Cooking level: Very Easy
Taste: Very Mild Sweet & Tangy
- 2 Cucumbers (Kakdi) peeled and finely chopped
- 4 tbsp Roasted Peanut (Coarsely crushed using pestle mortar)
- 2 tbsp Freshly Scrapped Coconut
- 3 Green Chillies finely chopped
- 1/2 tsp Salt to taste
- 1 tsp Sugar
- 2 tbsp Coriander Leaves (cilantro) finely chopped
- 1 tsp Lemon Juice (optional)
- 1 tsp Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Asafoetida (Hing)
- 3-4 Curry Leaves
- Let’s begin to make kakdi chi koshimbir (cucumber salad).
- Using mortar and pestle, coarsely crush the roasted peanuts.
- In a bowl add peeled and finely chopped cucumbers. Add coarsely crushed peanuts, green chillies, salt, sugar and mix well.
- For tempering: In a small saucepan or kadhai, heat a teaspoon of oil. Once hot, add mustard seeds and let them crackle.
- Now add asafoetida and curry leaves. Pour this mixture onto the chopped cucumber. Mix well.
- Add freshly scrapped coconut along with finely chopped coriander leaves (cilantro) and squeeze lemon juice.
- And there you go! a super fast, super easy cucumber salad is ready to serve.
You can substitute mustard seeds with cumin seeds for tempering. Also, you can completely avoid tempering if you wish.
You can serve this salad chilled as well, just refrigerate for an hour. Do not add the salt, add later while serving.