Kakdi koshimbir or khamang kakdi is a refreshing cucumber salad made in Maharashtra. It is ready in 10 minutes and has a unique contrasting taste and texture you’ll love!
Kakdi koshimbir is a simple salad with simple ingredients. It is vegetarian and gluten-free.
The combination of crisp cucumbers, nutty peanuts, tropical coconut, tangy lemon juice, and aromatic tempering makes this dish a delightful and refreshing addition to any meal.
This kakdi koshimbir recipe is a refreshing cucumber salad often made in Western India. This Indian salad may be known as kakdi chi koshimbir or khamang kakdi.
It makes a great accompaniment as a delicious side dish to any meal.
The main ingredients for Maharashtrian koshimbir are cucumbers, peanuts, coconut, and ghee. Along with the seasonings, this provides the base of the salad.
Cucumbers: They provide a refreshing and hydrating base to the dish. Their crisp texture contrasts well with the other ingredients, adding a crunch that balances the overall taste.
Roasted Peanuts Powder: Brings a nutty richness to the koshimbir salad. Dry roast raw peanuts if you don’t have any on hand!
Shredded Coconut: It adds a tropical flair, slight sweetness, and a pleasant chewiness. Coconut also pairs well with the other flavors, giving the dish a harmonious blend.
While traditionally fresh coconut is used, I used desiccated coconut for convenience.
Salt: Brings out the natural flavors of the ingredients.
Sugar: Used sparingly to balance the dish’s flavors and provide a touch of sweetness that complements the nuttiness of the peanuts and the heat of the chili.
Lemon Juice: Adds a tangy and citrusy note to the koshimbir. It brightens up the dish, enhances the flavors, and provides a refreshing contrast to the other ingredients.
Green Chili: Green chillies add a spicy kick to the Kakdi Koshimbir. Its heat level can be adjusted to personal preference. The chili not only contributes spice but also adds a layer of complexity to the flavor profile.
Ghee (Clarified Butter): Used for tempering, which is a common technique in Indian cooking. When heated, ghee releases the aroma of the cumin seeds, infusing the dish with a warm and earthy flavor. It also adds a touch of richness.
Cumin Seeds: Cumin seeds are a traditional tempering ingredient in many Indian dishes. When tempered in hot ghee, they release a fragrant and slightly nutty aroma that flavors the koshimbir. Cumin seeds also aid in digestion and have a distinct taste that adds character to the dish.
Cilantro: Fresh coriander leaves add a contrasting fresh taste.
Variation: different ways using mustard seeds and curry leaves in the tadka.
Roasted Peanut Powder
If you don’t have any on hand, here’s how to make it:
Preheat the pan and add peanuts.
- Roast Until Golden Brown:
- Continue stirring and roasting the peanuts until they turn a golden brown color. You’ll also notice a roasted aroma. This usually takes about 8 to 12 minutes, depending on the quantity of peanuts and the heat level.
- Once the peanuts are roasted to your desired level, immediately transfer them to a plate or a flat surface to cool. They can continue to cook from residual heat, so removing them from the hot pan is essential to prevent over-roasting.
- Grind to Powder:
- Grind the roasted peanuts in short pulses until you achieve a coarse to fine powder, depending on your preference. You can stop grinding at the texture you like.
- Transfer the roasted peanuts powder to an airtight container once it’s completely cooled. Store it in a cool, dry place, and it should stay fresh for several weeks.
How to Make
Prepare the fresh ingredients: Wash the cucumbers thoroughly and peel them if desired. Cut cucumbers and place them into a mixing bowl.
Finely chop green chilies and chop cilantro.
Add Flavorings: Add the shredded coconut, sugar, lemon juice, and peanuts.
Prepare the Tempering:
In a small tadka pan, heat a teaspoon of ghee over medium heat.Add cumin seeds to the hot ghee and let them sizzle until they release their aroma and turn slightly golden. Then add the finely chopped green chilis and let them sizzle a bit.
Mix the Tempering:
Carefully pour the ghee and cumin seed tempering over the cucumbers and coconut mixture.
Season and Balance Flavors: Add salt and give all the ingredients a good final mix until ingredients are combined.
Kakdi Koshimbir is typically served as a side dish or accompaniment to main meals. Below it is pictured with Jowar Roti and Achari Aloo.
You can garnish the koshimbir with a few more chopped peanuts and a sprinkle of chopped coriander leaves for extra freshness.
Serve the Kakdi Koshimbir immediately and enjoy its refreshing flavors and crunchy textures.
It can also serve as light food for hot summer days as a main dish, too!
10 Minute Kakdi Koshimbir (Khamang Kakdi)
- 1 Mixing bowl
- 1 small tadka pan
- 2 medium cucumbers 450g, peeled and chopped
- ½ cup roasted peanuts powder 60g
- ⅓ cup coconut (shredded) desiccated or fresh
- 1 tsp salt
- 1½ tsp sugar
- 2 green chili finely chopped, 14g
- 1 tbsp lemon juice
- 1½ tsp ghee
- ½ tsp cumin seeds
- Prepare:: Wash the cucumbers thoroughly and peel if desired. Cut cucumbers and place into a mixing bowl. Chop cilantro and green chilies.
- Add Flavorings: Add the shredded coconut, sugar, lemon juice, and peanuts.
- Prepare the Tempering:In a small pan, heat a teaspoon of ghee over medium heat.Add cumin seeds to the hot ghee and let them sizzle until they release their aroma and turn slightly golden. Then add the finely chopped green chilies and let them sizzle a bit.
- Mix the Tempering:Carefully pour the ghee and cumin seed tempering over the cucumbers and coconut mixture.
- Season and Balance Flavors: Add salt and give all the ingredients a good final mix until ingredients combined.