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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
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.
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.
Prepare the tempering (tadka). 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.
Add the cumin seeds, asafoetida, and curry leaves to the hot oil. Be careful as the curry leaves will sizzle. Sauté for another 20-30 seconds until the leaves are crisp and the seeds are fragrant.
Immediately pour the hot tempering over the cucumber mixture. Mix everything together one last time to incorporate the flavors. Serve the Cucumber Koshimbir fresh as a side dish.
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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.
This maharashtrian recipe takes 15 minutes to prepare and yields 4 servings. At 158.86 calories per serving with 4.23g of protein, it's a beginner-friendly recipe perfect for side_dish or salad.
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.
Add 1/4 cup of finely chopped red onion for a pungent crunch and extra flavor.
Incorporate 1/4 cup of grated carrot for added sweetness, color, and nutrients.
If fresh coconut is unavailable, you can omit it. The koshimbir will still be delicious but with a less sweet, nutty flavor.
Cucumbers are over 95% water, making this salad incredibly hydrating and perfect for hot weather. It helps cool the body and replenish fluids.
Roasted peanuts are a great source of monounsaturated fats, protein, and fiber, which contribute to satiety and support heart health.
The combination of fiber from cucumber and peanuts, along with the optional probiotics from curd, supports a healthy gut and aids digestion.
Fresh ingredients like cucumber, coriander, lemon juice, and curry leaves are rich in vitamins and antioxidants that help fight oxidative stress in the body.
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.
Yes, it is very healthy. Cucumbers provide hydration and are low in calories. Peanuts offer healthy fats, protein, and fiber. It's a light, refreshing salad packed with nutrients and flavor.
It is best served fresh. Cucumbers release water when mixed with salt, which can make the salad soggy. You can prepare the components in advance (chop cucumber, crush peanuts) and assemble everything just before serving.
It's a versatile side dish that pairs wonderfully with dal-rice, roti-sabzi, biryani, pulao, or any spicy Indian curry to provide a cooling and crunchy contrast.
The best way to prevent this is to add salt right before serving. If it's already watery, you can gently drain some of the excess liquid. Some people also lightly salt the chopped cucumber, let it sit for 10 minutes, and then squeeze out the water before mixing with other ingredients.