Introducing Kakdi chi Koshimbir - an Indian-style cucumber and peanut salad bursting with unique flavors and textures! This refreshing and delicious salad is perfect for the summer, with its cool and tangy taste that is sure to satisfy your taste buds.
Also called khamang kakdi, it is easy to make, versatile, and a popular choice for everyday meals, festive occasions, and also as fasting food. Follow this authentic Maharashtrian-style recipe for a delightful and nutritious salad that will be a hit at your next meal or gathering.
In Marathi, the term "kakdi" translates to cucumber, and "koshimbir" refers to a salad that is often served as a side dish with Indian meals. This is a simple yet delicious Maharashtrian-style cucumber salad that is not only a part of everyday meals but can also be eaten during fasting, like Ekadashi, Navratri, and Shivratri. It is also an integral part of festivals like Ram Navami and Ganesha Chaturthi. Other popular dishes made during Navratri are sabudana khichdi and fruit chaat. You can see my fasting food recipe collection here.
Why you will love this recipe?
- Well-balanced flavors: This salad offers a perfect balance of flavors with the crunchiness of peanuts, tanginess from lemon juice, spiciness from chilies, and a hint of sweetness from sugar, creating a harmonious blend of taste sensations.
- Refreshing and perfect for summer: The dish is made with fresh cucumbers and has a cool, refreshing taste, making it a perfect salad to enjoy during hot summer months or as a refreshing side dish to balance out spicy meals.
- Easy to make: This recipe is simple and straightforward, requiring basic ingredients that are readily available in most kitchens.
Cucumbers: Small and tender cucumbers work best with this salad, for example, Persian cucumbers.
Peanuts: We need roasted peanuts for this salad.
Tempering: The salad is seasoned with a tempering (tadka) made using cumin seeds and curry leaves.
See the recipe card for full information on ingredients and quantities.
Step 1: Lightly crush the peanuts using a mortar and pestle. Set them aside.
Step 2: Peel the cucumber and dice them into small pieces. Transfer into a bowl.
Step 3: To make the tempering, heat oil in a small pan and add cumin seeds. Once they sizzle, add curry leaves and turn off the heat. Let it cool down slightly. Add the tempering to the chopped cucumber.
Step 4: Next, add the crushed peanuts, green chili, sugar, salt, cilantro, and lemon juice. Mix well.
Spicy, tangy, and mildly sweet cucumber peanut salad is ready to be served.
It is important to coarsely pound the peanuts to retain their crunch. Powdered peanuts will make the salad soggy and ruin the texture. You can use a food processor instead of a mortar and pestle, but take care not to overprocess them. It's best to use the pulse feature of the food processor.
Use fresh and tender cucumber with fewer seeds. Garden cucumbers, Persian cucumbers, or mini cucumbers work really well. Peeling the skin of cucumbers is optional and can be skipped.
You can make this salad nut-free by replacing peanuts with roasted pumpkin seeds.
This salad is best served fresh or within one day. If you plan to make it ahead, do not add salt, sugar, or lemon juice. Prepare everything else and store the salad in the refrigerator. Add salt, sugar, and lemon juice just before serving.
Lemon and lime are usually interchangeable in Indian cuisine. For this salad, you can use either one.
It is typically served as a side dish along with lunch. You can also serve it as an appetizer or enjoy it as a light meal.
Any leftover salad can be stored for up to one day in the refrigerator. If you are planning to make it ahead, do not add sugar, salt, and lemon juice. This will prevent it from becoming watery.
Yes. You can enjoy koshimbir during fasting like Ekadashi, Navaratri, and Mahashivrati. Make sure you use senda namak to make it for fasting.
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Cucumber Peanut Salad (Kakdi Chi Koshimbir)
- Lightly crush the peanuts using a mortar and pestle. Set them aside.
- Peel the cucumber and dice them into small pieces. Transfer into a bowl.
- To make the tempering, heat oil in a small pan and add cumin seeds. Once they sizzle, add curry leaves and turn off the heat. Let it cool down slightly.
- Add the tempering to the cucumber.
- Next, add the crushed peanuts, green chili, sugar, salt, cilantro, and lemon juice. Mix well.
- Serve immediately or within one day.