Healthy Kakdi Koshimbir
Kakdi Koshimbir — a refreshing Maharashtrian-style cucumber salad made with finely chopped cucumber, roasted peanuts, curd, and mild tempering. Light, cooling, and nutritious — this dish is perfect as a side with meals or a healthy snack during summer.
2 weeks ago
Ingredients
Main Ingredients
For Tempering (Tadka)
Garnish
Nutrition Facts (per serving)
- Calories120
- Total Fat6 g
- Carbohydrates10 g
- Protein4 g
- Fiber2 g
Instructions
- 1Wash and peel cucumbers. Finely chop or grate them. If using grated cucumber, lightly squeeze out excess water.
- 2In a mixing bowl, combine chopped cucumber, roasted peanut powder, salt, sugar, and curd. Mix well.
- 3Heat 1 tsp oil or ghee in a small pan. Add mustard seeds and let them splutter.
- 4Add chopped green chillies and curry leaves. Sauté for a few seconds until aromatic.
- 5Pour this tempering over the cucumber mixture and mix everything together gently.
- 6Garnish with fresh coriander leaves. Serve immediately or slightly chilled.
Storage Tips
- 1Kakdi Koshimbir is best served fresh as cucumber releases water over time.
- 2If needed, store it in the refrigerator for up to 4 hours. Stir well before serving.
- 3Keep the tempering and curd separate if you plan to serve later.
Pro Tips
- 1Use firm, fresh cucumbers for the best crunch and flavor.
- 2Adjust curd quantity based on desired creaminess — less for dry salad, more for creamy texture.
- 3For vegan version, skip curd or use plant-based yogurt.
- 4Adding roasted peanut powder enhances traditional Maharashtrian flavor — do not skip it.
