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!
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 healthy 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 is 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.
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
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 grind 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 🙂
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
Pairing Kakdi Koshimbir with Summer Meals
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!
Kakdi Koshimbir | Khamang Kakdi
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.
Video
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
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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.