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    Home » Recipes » Salads

    Cucumber Peanut Salad (Kakdi Chi Koshimbir)

    Published: Feb 7, 2023 by Shilpa · This post may contain affiliate links · 6 Comments

    Jump to Recipe
    5 from 8 votes
    Kakdi koshimir or khamang kakdi is a Maharashtrian-style salad made using cucumber and peanuts as the main ingredients. It is very easy to make and is vegan and gluten-free. This light and refreshing cucumber salad have a burst of flavors - spicy, tangy, and mildly sweet. This salad is perfect as a side dish with main meals and can also be eaten during fasting.
    kakdi chi koshimbir.
    Jump to:
    • About this recipe
    • Ingredients
    • Step-by-step instructions
    • Useful tips
    • More salad recipes
    • FAQs
    • Bonus
    • Recipe card
    • Comments

    About this recipe

    Kakdi chi koshimbir.

    Kakdi chi koshimbir or khamang kakdi is an Indian-style spicy cucumber and peanut salad. Kakadi literally translates to cucumber and koshimbir is a salad that is usually served as a side dish with Indian meals. Kakdichi koshimbir has the right balance of flavors and perfect texture. The crunch from the peanuts, the tang from the lemon, and the heat from the chilies are wrapped together with the sweetness from the sugar.

    Koshimbir is not as popular as kachumber but is so delicious and easy to make. It is very easy to make and is a part of not just everyday meals, but also festivals and celebrations. This simple and refreshing Maharashtrian-style cucumber salad can be eaten during fasting like Ekadashi, Navratri, and Shivratri. It is also an integral part of festivals like Ram Navami and Ganesha Chaturthi.

    Serve this refreshing and healthy dish as a side or enjoy it as a light meal. Read on for ingredients, instructions, and tips to make healthy and delicious Indian cucumber peanut salad.

    cucmber peanut salad.

    Ingredients

    Ingredients to make kakdi chi koshimbir or cucumber peanut salad.

    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.

    Other ingredients: Green chili, cilantro, and lemon juice (or lime juice). Deseed the green chilies to reduce the spice level. We also add a bit of sugar to balance all the flavors.

    Step-by-step instructions

    Lightly crush the peanuts using a mortar and pestle. Set them aside.

    Pound the roasted peanuts.

    Peel the cucumber and dice them into small pieces. Transfer into a bowl.

    peel and chop the cucumber.

    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.

    make the tempering or tadka.

    Next, add the crushed peanuts, green chili, sugar, salt, cilantro, and lemon juice. Mix well.

    mix all the ingredients.

    Spicy, tangy, and mildly sweet cucumber peanut salad is ready to be served.

    ready to be served.

    Useful tips

    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 are planning to make it ahead, do not add salt, sugar, and lemon juice. Keep everything else ready and add them just before serving.

    Lemon and lime are usually interchangeable in Indian cuisine. You can use either one of them in this salad.

    khamang kakdi or cucumber peanut salad.

    More salad recipes

    1. Indian banana salad (Balehannina rasayana).
    2. Cabbage salad (an Indian twist on the green goddess salad).
    3. Carrot kosambari.
    4. Grilled paneer salad.

    FAQs

    What to serve with cucumber koshimbir?

    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.

    How to store koshambir?

    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.

    Can I eat koshimbir during fasting?

    Yes. You can enjoy koshimbir during fasting like Ekadashi, Navaratri, and Mahashivrati. Make sure you use senda namak to make it for fasting.

    Bowl of cucumber peanut salad.

    Bonus

    This Indian cucumber peanut salad is:
    - unique and delicious with a burst of flavors and textures,
    - easy to make,
    - refreshing and perfect for the summer.

    Indian cucumber peanut salad.

    If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.

    Recipe card

    kakdi chi koshimbir.

    Cucumber Peanut Salad (Kakdi Chi Koshimbir)

    Kakdi koshimir or khamang kakdi is a Maharashtrian-style salad made using cucumber and peanuts as the main ingredients. It is very easy to make and is vegan and gluten-free. This light and refreshing cucumber salad have a burst of flavors - spicy, tangy, and mildly sweet. This salad is perfect as a side dish with main meals and can also be eaten during fasting.
    5 from 8 votes
    Print Pin Rate
    Author: Shilpa
    Course: Salad
    Cuisine: Indian
    Servings: 4
    Prep Time: 10 minutes
    Cook Time: 2 minutes
    Total Time: 12 minutes

    Ingredients

    • 3 cucumbers peeled and chopped
    • ¼ cup roasted peanuts
    • 1 green chili deseeded and finely chopped
    • 1 teaspoon sugar
    • ½ teaspoon salt
    • 2 tablespoon cilantro
    • ½ lemon

    For tempering (tadka):

    • 2 teaspoon oil
    • 1 teaspoon cumin seeds
    • 1 sprig curry leaves

    Instructions

    • 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.

    Notes

    See the tips section above for useful tips to make cucumber peanut salad.
    Nutrition Facts
    Cucumber Peanut Salad (Kakdi Chi Koshimbir)
    Amount per Serving
    Calories
    104
    % Daily Value*
    Fat
     
    7
    g
    11
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    3
    g
    Cholesterol
     
    6
    mg
    2
    %
    Sodium
     
    372
    mg
    16
    %
    Potassium
     
    303
    mg
    9
    %
    Carbohydrates
     
    8
    g
    3
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    150
    IU
    3
    %
    Vitamin C
     
    23
    mg
    28
    %
    Calcium
     
    41
    mg
    4
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Glenda says

      February 10, 2023 at 9:02 am

      5 stars
      I've never cooked curry leaves before. The flavor!!! I love the spiciness and brightness in this gorgeous salad.

    2. Sue says

      February 10, 2023 at 9:35 am

      5 stars
      Ok I really must try this, as I love peanuts and cucumbers - I've never seen them used together before! 2 questions: would it work just as well to chop the peanuts with a knife? And, any substitutions for the green chili?

    3. Shilpa says

      February 10, 2023 at 2:57 pm

      Hi Sue,
      Absolutely, you can roughly chop the roasted peanuts and use them for the salad. Green chili can be substituted with jalapeno peppers, OR you can totally skip the chilies and the salad will still be super delicious.

    4. Healing Tomato says

      February 12, 2023 at 1:13 am

      5 stars
      We love koshimber just as much as other Indian cucumber salads. Your salad was not only easy to make, it was also delicious. We served it as part of our usual Gujrati thali which was a great idea. It fit right in with the dal, veggies and roti.

    5. Anne says

      February 12, 2023 at 4:27 pm

      5 stars
      I eat cucumber salads frequently, but I never thought to combine them with peanuts! It is so tasty and gives them a great crunch. I'll be making this one again soon.

    6. Jennifer says

      February 13, 2023 at 10:40 am

      5 stars
      This is an amazing salad! The peanuts in it add such a lovely crunch. So easy to make, too!

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    Namaste and welcome to Easy Indian Cookbook, where you'll find simple and delicious recipes with an Indian flair! I'm Shilpa, and I'm passionate about bringing the flavors of my culture to your kitchen. Discover the convenience of wholesome and nourishing Indian cuisine with my recipes, crafted to be quick and hassle-free. So join me on this culinary journey, and let's create delicious, homemade meals that celebrate the vibrant and diverse flavors of India! Read More…

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