About this recipe
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.
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.
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 chopped cucumber.
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 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.
More salad recipes
- Indian banana salad (Balehannina rasayana).
- Cabbage salad (an Indian twist on the green goddess salad).
- Carrot kosambari.
- Grilled paneer salad.
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.
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.
If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.
Cucumber Peanut Salad (Kakdi Chi Koshimbir)
- 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
- 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.
I've never cooked curry leaves before. The flavor!!! I love the spiciness and brightness in this gorgeous salad.
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?
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.
Healing Tomato says
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.
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.
This is an amazing salad! The peanuts in it add such a lovely crunch. So easy to make, too!