Kakdi Koshimbir | Indian Cucumber Salad

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 something with a little more kick, check out my Spicier Mango Salad with Cucumber. It’s a bolder, zestier version made with raw mango, cucumber, and simple seasonings, perfect for those who love a tangy-spicy twist!

Ingredient Notes

• Cucumbers - small Persian cucumbers work best for this recipe. You can also use English cucumbers, but remember to scoop out any excess seeds in them.
• Roasted Peanuts - Roasted ground peanuts are a staple ingredient in Maharashtrian cooking, adding a nutty flavor and crunch to this Koshimbir. Can be skipped if you have a peanut allergy.
• 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.

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

Tips

• Use the small Persian cucumbers as they do not have seeds and do not release too much water
• You can skip the peeling step or peel them partially
• Roast and coarsely ground the peanuts for the best nutty flavors and crunchy texture
• 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 🙂

Substitutions

• To make it vegan, simply use any neutral oil instead of ghee
• Powdered hing/asafetida often contains wheat flour, but gluten-free versions are also available
• Allergic to peanuts? Use your favorite roasted nuts, such as walnuts or pistachios, for a boost of nutrients
• To make it nut-free, add crunchy toppings such as toasted pumpkin seeds, sesame seeds, or chia seeds
• I like to use Indian green chili in this salad, but you can use any hot chili such as jalapeño, serrano, or Thai chili.
• Skip the green chili altogether for a non-spicy cucumber salad that kids and adults can enjoy

Pairing Kakdi Koshimbir with Summer Meals

• Masala Chicken Burgers
• Tandoori Chicken
• Hariyali Salmon
• Chicken Tikka Kebab
• Tandoori Salmon

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!