Kakdi Koshimbir – Khamang Kakadi
A super refreshing, simple, and crunchy Kakdi Koshimbir is the perfect summer salad recipe. It is a Maharashtrian cucumber salad, also known as khamang kakdi. This salad is made with cucumbers, roasted crushed peanuts, cilantro, lime, and some spices.
Salads accompany the main course of a meal by adding some nutrition and a tongue tantalizing experience. I love the simplicity and taste of this side dish, especially on hot summer days.
“Kakdi” means cucumber and “Koshimbir” means salad in Marathi. I am sure you must have seen so many cucumber salad recipes online. My recipe is made by using an authentic technique straight from Maharashtra, India. Sounds interesting?
This salad tastes absolutely amazing with the correct cutting technique. It is a very crucial part while making this simple and delicious salad recipe. I am sure you will find the difference in the taste by using this method.
It is made by using a sharp tool called “Vili” in Marathi language. It is commonly used for cutting fruits, vegetables, meat, and also as a coconut scraper in India. I am very fortunate to have this tool here in the USA as my In-Laws bought it with them when they visited last year.
By this particular cutting method, kakdi koshimbir tastes so authentic. The chopping technique is called “Chochun” in Marathi. You will need to place the peeled cucumber vertically over the sharp tool and move it to create random cuts and then cut the pieces from the sides.
You can totally follow this technique by using any sharp knife by randomly cutting the peeled cucumber from the top and later on into small pieces from the sides. The cucumber should be cut randomly and not in equal sized pieces 🙂
Table of Contents
Ingredients
- Cucumber
- Green chillies
- Cilantro
- Lime
- Peanuts
- Mustard seeds
- Cumin seeds
- Asafoetida
- Salt
- Sugar
- Ghee
Kakdi Koshimbir Step by Step recipe
Preparing The Cucumber
Thoroughly wash, cut both the sides, and peel the cucumbers.
Place the cucumber vertically on a cutting board and hold with your hand.
Carefully cut 1 inch from the top with a sharp knife.
Next, place the cucumber top on the side and cut it into small pieces.
Repeat the same with the rest of the cucumber.
Add a pinch of salt, mix it well, and set aside for 5 minutes.
Squeeze out all the water from the cucumbers and set it aside.
Tempering
Heat some ghee in a pan on medium heat.
Add mustard seeds, let them crackle, and turn off the heat.
Next, add cumin seeds, asafoetida, and crushed green chillies. Let it cool down for about 7-8 minutes.
Mixing
In a small mixing bowl, add the cucumbers, crushed roasted peanuts, salt, sugar, cilantro, and the tempering.
Squeeze out some fresh lime juice, mix everything well, and serve.
Tips For Making Kakdi Koshimbir
- Adding a pinch of salt in the cucumbers will help release water from them. Squeeze out the maximum amount of water to avoid a lot of moisture in the recipe.
- You can use any kind of cucumbers for this recipe – I have used English cucumbers.
- Ghee tempering gives an amazing taste to the dish. Do not skimp on this for the best tasting koshimbir.
Variations
- To make this salad vegan friendly, add some coconut oil instead of ghee in the tempering.
- You can skip adding mustard seeds and asafoetida if fasting.
- Add some freshly squeezed lemon juice instead of lime juice.
How To Store Kakdi Koshimbir?
Store the leftover koshimbir in an airtight container for 1 day in the refrigerator.
The koshimbir might release some moisture after one day.
You can add all the ingredients in the koshimbir except salt, sugar, and lime juice. Store it in the airtight container in the refrigerator for 3-4 days. Once you are ready to serve the koshimbir, add salt, sugar, and lime juice.
How To Serve Kakdi Koshimbir?
Serve the salad as a side dish with any curry like batata bhaji, matki usal, or kala chana masala along with some rice or roti.
It can be served with any paratha like avocado paratha, methi paratha, or aloo paratha.
It can be served along with sabudana khichdi for fasting but make sure to add ghee, cumin seeds, and crushed green chillies in the tempering.
Serve this recipe along with puran poli, masale bhaat, shrikhand, poori, and batata bhaji while offering to God.
DID YOU LIKE THIS RECIPE?
If you’ve tried the Kakdi Koshimbir recipe then don’t forget to rate it.
I will love to hear from you!
Recipe Card
Kakdi Koshimbir – Khamang Kakdi
Ingredients
- 1 large Cucumber English
- 1 large Green chili crushed
- 1/2 tsp Lime juice
- 2 tbsp Peanuts roasted, crushed
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/8 tsp Asafoetida
- 1/3 tsp Salt or as required divided
- 1/2 tsp Sugar or as required
- 1 tsp Ghee
Instructions
Preparing The Cucumber
- Thoroughly wash, cut both the sides, and peel the cucumbers.
- Place the cucumber vertically on a cutting board and hold with your hand.
- Carefully cut 1 inch from the top with a sharp knife.
- Next, place the cucumber top on the side and cut it into small pieces.
- Repeat the same with the rest of the cucumber.
- Add a pinch of salt, mix it well, and set aside for 5 minutes.
- Squeeze out all the water from the cucumbers and set it aside.
Tempering
- Heat some ghee in a pan on medium heat.
- Add mustard seeds, let them crackle, and turn off the heat.
- Next, add cumin seeds, asafoetida, and crushed green chillies. Let it cool down for about 7-8 minutes.
Mixing
- In a small mixing bowl, add the cucumbers, crushed roasted peanuts, salt, sugar, cilantro, and the tempering.
- Squeeze out some fresh lime juice, mix everything well, and serve.
Notes
- Adding a pinch of salt in the cucumbers will help release water from them. Squeeze out the maximum amount of water to avoid a lot of moisture in the koshimbir.
- You can use any kind of cucumbers for this recipe – I have used English cucumbers.
- Ghee tempering gives an amazing taste to the dish. Do not skimp on this for the best tasting kakdi koshimbir.
FOLLOW ME
Facebook|Instagram|Pinterest
Did you try this recipe?
Follow @lifeisforfoodblog on Instagram, snap a photo, and tag it #lifeisforfoodblog
I love to know what you are making!