Kakdi Chi Koshimbir (Maharashtrian Style Cucumber Salad) Recipe
Kakdi Chi Koshimbir is a refreshing and unique Maharashtrian-style cucumber salad that is not only light and healthy but also bursts with flavor. This dish is a staple in almost every Maharashtrian household, especially during the summer months. The secret to its distinct taste lies in the tempering or โtadkaโ made with mustard seeds, dry red chilli, and curry leaves, which is poured over the cucumber mixture. The addition of roasted crushed peanuts and freshly grated coconut gives it a crunchy texture and a delightful earthy flavor. Perfect for a light lunch, this diabetic-friendly dish is full of freshness, making it a wonderful addition to any meal.
Cuisine: Maharashtrian
Course: Lunch
Diet: Diabetic Friendly
Ingredients
For the Salad:
| Ingredient | Quantity |
|---|---|
| Cucumber (peeled and cubed) | 1 Cucumber |
| Coriander (Dhania) Leaves | 2 tablespoons, finely chopped |
| Green Chilli | 1 Green Chilli, finely chopped |
| Fresh Coconut | 2 tablespoons, grated |
| Roasted Peanuts (Moongphali) | 2 tablespoons, roughly crushed (using mortar and pestle) |
| Sugar | 1/2 teaspoon |
| Lemon Juice | 2 teaspoons |
| Salt | To taste |
For the Tempering:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Dry Red Chilli | 1 Dry Red Chilli |
| Curry Leaves | 1 sprig |
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Serves: 4
Instructions
-
Prepare the Salad:
- In a mixing bowl, combine the cubed cucumber, finely chopped coriander leaves, chopped green chilli, and grated fresh coconut. Mix well to combine all the ingredients evenly.
-
-
Crush the Peanuts:
- Using a mortar and pestle, roughly crush the roasted peanuts. You want them to have a coarse texture. Add the crushed peanuts to the cucumber mixture.
-
Season the Salad:
- Add salt, sugar, and lemon juice to the mixture. Stir the salad thoroughly, ensuring the seasoning is well-distributed. Set the salad aside for a moment to allow the flavors to meld together.
-
Prepare the Tempering (Tadka):
- In a small tadka pan, heat 1 teaspoon of ghee over medium heat. Once the ghee is hot, add the mustard seeds and dry red chilli. Let the mustard seeds splutter and pop.
- Once the mustard seeds begin to crackle, immediately add the curry leaves. Allow them to crackle for a few seconds and then turn off the heat.
-
Combine and Serve:
- Pour the hot tempering over the cucumber salad and mix everything gently to combine the flavors. The hot ghee and spices infuse the salad with a wonderful aroma and flavor.
- Serve immediately as a refreshing side dish with a meal. Kakdi Chi Koshimbir pairs wonderfully with a Maharashtrian Kairichi Amti and steamed rice for a complete and satisfying lunch.
Tips for the Perfect Kakdi Chi Koshimbir:
- Adjust the heat: If you prefer a spicier salad, feel free to add more green chillies to suit your taste.
- Crispier texture: For an extra crunch, you can add some roasted chickpea flour (besan) or puffed rice.
- Freshness is key: Always use fresh cucumbers for the best crunch and flavor.
- Make ahead: This salad can be made ahead of time, but itโs best to add the tempering just before serving to maintain its freshness.
This light and nutritious cucumber salad is a perfect example of Maharashtrian cuisineโs ability to combine simple ingredients with bold flavors. Whether you’re looking for a side dish or a refreshing snack, Kakdi Chi Koshimbir will surely be a crowd-pleaser!
