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 also 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.

Ingredients

• 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 and they add a nutty flavor and crunch to this Koshimbir. Can be skipped if you have a peanut allergy
• Ghee - Traditionally ghee is used in tadka but you can 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)

Step 1: Peel the cucumbers fully or partially. Discard the ends, dice small and keep in a medium bowl

Step 2: Heat ghee for the tadka or tempering in a small sauce pan or a tadka pan. Crush cumin seeds on the palm of your hands (to release earthy aromas) and add to the hot ghee. Once the cumin seeds start to sizzle, add hing and green chilies and turn the heat off. Make sure the chilies are submerged in the ghee.

Step 3: Pour the tempering over the diced cucumbers. Add ground peanuts, salt, sugar, cilantro mix well, and serve immediately.

Serving

I often pair Kakdi Koshimbir with our everyday meals, summer barbecues as well as special festive meals!

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
• Roasted 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 Thali with puri, mango shrikhand, palak dal, paneer makhani (recipe from my cookbook), batata bhaji, koshimbir & rice!