Cucumber Koshimbir
A refreshing and crunchy Maharashtrian salad made with chopped cucumber, roasted peanuts, and a simple tempering. This quick side dish, also known as Kakdi Koshimbir, is the perfect cooling accompaniment to any Indian meal.
For 4 servings
5 steps. 5 minutes total.
- 1
Step 1
- a.In a medium mixing bowl, combine the finely chopped cucumber, coarsely crushed roasted peanuts, grated fresh coconut, green chilies, and chopped coriander leaves. Mix them gently.
- 2
Step 2
- a.Just before you plan to serve, add the salt, sugar, lemon juice, and optional curd to the cucumber mixture. Mix well. Adding salt at the last minute prevents the cucumber from releasing too much water.
- 3
Prepare the tempering (tadka)
- a.Heat oil in a small pan over medium heat. Once hot, add the mustard seeds and allow them to splutter, which takes about 30 seconds.
- 4
Add the cumin seeds, asafoetida, and curry leaves to the hot oil
- a.Be careful as the curry leaves will sizzle. Sauté for another 20-30 seconds until the leaves are crisp and the seeds are fragrant.
- 5
Immediately pour the hot tempering over the cucumber mixture
- a.Mix everything together one last time to incorporate the flavors. Serve the Cucumber Koshimbir fresh as a side dish.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent a soggy koshimbir, always add salt and lemon juice just before serving.
- 2For a crunchier texture, ensure your peanuts are well-roasted and coarsely crushed, not powdered.
- 3Koshimbir is best enjoyed immediately after preparation. It does not store well.
- 4You can use English cucumbers, which have thinner skin and fewer seeds, and you won't need to peel them.
- 5For a faster prep, you can grate the cucumber instead of chopping it. If you do, gently squeeze out the excess water before adding it to the bowl.
Adapt it for your goals.
With Yogurt
For a creamier version similar to raita, increase the amount of curd to 1/4 cup and whisk it until smooth before adding to the cucumber mixture.
With OnionWith Onion
Add 1/4 cup of finely chopped red onion for a pungent crunch and extra flavor.
With CarrotWith Carrot
Incorporate 1/4 cup of grated carrot for added sweetness, color, and nutrients.
No CoconutNo Coconut
If fresh coconut is unavailable, you can omit it. The koshimbir will still be delicious but with a less sweet, nutty flavor.
Why this is on our healthy list.
Hydrating and Cooling
Cucumbers are over 95% water, making this salad incredibly hydrating and perfect for hot weather. It helps cool the body and replenish fluids.
Rich in Healthy Fats and Protein
Roasted peanuts are a great source of monounsaturated fats, protein, and fiber, which contribute to satiety and support heart health.
Aids Digestion
The combination of fiber from cucumber and peanuts, along with the optional probiotics from curd, supports a healthy gut and aids digestion.
Packed with Antioxidants
Fresh ingredients like cucumber, coriander, lemon juice, and curry leaves are rich in vitamins and antioxidants that help fight oxidative stress in the body.
Frequently asked questions
One serving of Cucumber Koshimbir (about 0.75 cup) contains approximately 120-140 calories, primarily from the peanuts and the oil used in tempering. It's a relatively low-calorie side dish.