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Kakdi Koshimbir | Khamang Kakdi
Indian Cucumber Salad tempered with cumin seeds and green chili
Servings: 4
Calories: 94kcal
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
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
Calories: 94kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 621mg | Potassium: 140mg | Fiber: 1g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
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