Ingredients

• 2 cups cucumber (kakdi), finely chopped
• Salt to taste

• 1 tsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 green chilli, finely chopped
• 6–8 curry leaves

• 2 tbsp roasted peanut powder
• 1 tbsp fresh lemon juice
• 2 tbsp grated fresh coconut
• 2 tbsp chopped coriander leaves

Instructions

1. Prepare Cucumber: Wash cucumber thoroughly and finely chop it.
2. Drain Water: Sprinkle a little salt, mix, and lightly squeeze excess water.
3. Heat Oil: Heat oil in a small pan on medium flame.
4. Add Seeds: Add mustard seeds and cumin seeds. Let them splutter.
5. Add Chilli & Curry Leaves: Add green chilli and curry leaves. Sauté briefly.
6. Combine: Pour the tempering over chopped cucumber.
7. Add Flavouring: Add peanut powder, coconut, lemon juice, and salt. Mix gently.
8. Serve: Garnish with coriander leaves and serve fresh.

Why You’ll Love This Recipe

• Cooling and refreshing
• Low calorie and nutritious
• Quick to prepare
• Perfect summer side dish
• Authentic Maharashtrian flavour

Common Mistakes

• Using watery cucumber
• Adding too much salt early
• Skipping tempering
• Storing for too long

Variations

Curd Koshimbir: Add fresh curd for creaminess.
No Peanut: Skip peanuts for allergy-friendly version.
Spicy: Add extra green chilli or pepper.

Personal Note

Kakdi koshimbir is a must on my dining table during summer. It instantly cools the body and balances heavy meals. I love its simplicity and how fresh it tastes every single time.