Kakdi Koshimbir - Khamang Kakdi
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.
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.