I am so excited to share this flavor-packed Kakdi Koshimbir, my favorite Indian salad! Super simple to make, this hydrating cucumber salad has an earthy, rustic tempering of cumin seeds in ghee and is perfectly spiced with green chilies. Topped with roasted ground peanuts and cilantro, this salad is ready in under 10 minutes and is so fun to eat!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
In Maharashtra (Western India), "Kakdi Chi Koshimbir" or as my mom calls it "Khamang Kakdi" is a popular side dish. The cooling, crunchy kachumber salad makes a perfect meal accompaniment to the curries, dal, rice, and roti.
In the summer months, this cucumber salad makes for a light lunch or an easy vegetarian side dish for a barbecue. It needs just a few basic ingredients, you can completely skip the roasted peanuts or substitute them with your favorite nuts or seeds. The green chili in this recipe does not make the salad overly spicy, just adds the right amount of spice and flavor. I like to slice it vertically so it can be easily picked out while eating.
If you enjoy the freshness of Kakdi Koshimbir and want to try more easy salads that are perfect as a light lunch or paired with Indian food try my spicy Mango Salad and the vibrant ABC salad recipes.
Ingredient Notes
- Cucumbers - small Persian cucumbers work best for this recipe as they do not have seeds and do not release too much water. You can skip the peeling step or peel them partially. You can also use English cucumbers, but remember to scoop out any excess seeds in them.
- Roasted Peanuts - Roasted and coarsely ground peanuts are a staple ingredient in Maharashtrian cooking. A must have ingredient as it adds the signature nutty flavor and crunch to this Koshimbir.
- Salt and sugar - add just before serving, so the cucumbers do not release too much water.
- Ghee - Traditionally, ghee is used in tadka as it adds a rich, nutty aroma to the koshimbir. You can also use neutral oil for a vegan option.
- Cumin Seeds - Sizzling cumin seeds in ghee add earthy tones to this salad.
- Green Chili - Indian green chili adds a hint of spice. I like to make a slit in the chili so it can be picked out easily when serving. Note: You can use any hot chili such as jalapeño, serrano, or Thai chili.
How to Make Kakdi Koshimbir (Khamang Kakdi)
Serving
Kakdi Koshimbir is incredibly versatile and adds a refreshing touch to almost any meal. I often serve it alongside our everyday dal-rice or roti-sabzi meals for a cooling contrast. It's also a perfect side for summer barbecues - light, crunchy, and full of flavor. And when it comes to festive or celebratory thalis, this cucumber salad balances out the richness of heavier dishes beautifully. Whether it's a casual weeknight dinner or a special occasion, Kakdi Koshimbir always finds its place on our table!
Pairing with Indian Meals
- Spinach Dal & Rice - A quick & nourishing weeknight meal
- Dum Aloo & Paratha - Creamy baby potatoes with homemade parathas
- Aloo Gobi & Roti - Cauliflower & Potato Curry with thin Rotis
- Chicken Korma & Rice - Mildly spiced chicken curry with basmati rice
Here is one of my favorite homemade vegetarian Thalis with puri, mango shrikhand, palak dal, paneer makhani (recipe from my cookbook), batata bhaji, koshimbir & rice!
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Indian Cucumber Salad (Kakdi Koshimbir)
Recipe Video
Ingredients
- 4 small Persian cucumbers
- 1 tablespoon ghee
- 1 teaspoon cumin seeds lightly crushed in the palm of your hand
- ⅛ teaspoon asafetida ** hing (optional)
- 1 small green chili sliced lengthwise
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 tablespoons peanuts roasted and ground
- 2 tablespoons cilantro chopped finely for garnish
Instructions
- Peel the cucumbers, finely dice and keep in a medium bowl.
- Heat ghee in a small saucepan over medium heat. Lightly crush cumin seeds in the palm of your hands and add to the hot ghee. Allow the cumin seeds to sizzle, about 30 seconds. Add hing and green chili and cook for another 30 seconds.
- Pour the tempering on the chopped cucumbers. Add salt, sugar, peanuts, and cilantro. Mix well and serve immediately.
- If making ahead of time, hold on the salt and sugar and add them just before serving. This helps the cucumber not release too much water. Leftover koshimbir can be refrigerated for a day.
Notes
- To make it vegan simply use any neutral oil instead of ghee
- You can skip the peeling cucumbers or peel them partially
- Powdered hing often contains wheat flour, but gluten-free versions are also available
- Add salt and sugar just before serving so the cucumbers do not release too much water
- Pick out the chili before eating unless you like super spicy food 🙂
Nutrition
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Bijal james says
I made this today with walnuts powdered instead of peanuts. Came out so good. Even my husband who won’t eat cucumbers otherwise loved it. Thanks for the wonderful recipe.
Elaine Tsai says
This is good! It’s completely different from the cucumber salads I make. The ingredients added to the chopped cucumbers made the salad sing! I love trying new things and this is perfect for summer. Thank you. I did make the salad exactly as written but reduced it to 1 serving. It was very quick. I will make this again.