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A refreshing and crunchy Maharashtrian cucumber salad, known as 'Koshimbir'. It's a delightful mix of cool cucumber, roasted peanuts, and fresh coconut, all brought together with a zesty tempering of mustard seeds and curry leaves.
In a large mixing bowl, combine the finely chopped cucumber, coarsely crushed roasted peanuts, fresh grated coconut, finely chopped green chilies, and chopped coriander leaves. Gently toss to mix.
Prepare the tempering (tadka). Heat ghee or oil in a small pan over medium heat. Once hot, add the mustard seeds and allow them to splutter, which takes about 30-40 seconds.
Once the mustard seeds pop, add the cumin seeds, asafoetida, and curry leaves. Be careful as the curry leaves will crackle. Sauté for another 30 seconds until the leaves are crisp and the seeds are fragrant. Turn off the heat.
Immediately pour the hot tempering over the cucumber mixture in the bowl. You will hear a satisfying sizzle. This step infuses the salad with aromatic flavors.
Just before serving, add the sugar, salt, and fresh lemon juice to the salad. Mix everything gently but thoroughly. Adding salt at the end prevents the cucumber from releasing excess water.
Serve the Khamang Kakdi immediately to enjoy its fresh, crunchy texture and vibrant flavors. It pairs wonderfully with dal, rice, or roti.
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A refreshing and crunchy Maharashtrian cucumber salad, known as 'Koshimbir'. It's a delightful mix of cool cucumber, roasted peanuts, and fresh coconut, all brought together with a zesty tempering of mustard seeds and curry leaves.
This maharashtrian recipe takes 20 minutes to prepare and yields 4 servings. At 137.13 calories per serving with 4.47g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
For a creamier texture similar to a raita, add 2-3 tablespoons of thick, whisked plain yogurt (curd) to the salad along with the other ingredients.
To make this suitable for Hindu fasting (vrat/upvas), use rock salt (sendha namak) instead of regular salt and ensure all other ingredients are permissible for fasting.
Add 2 tablespoons of pomegranate arils for a burst of sweetness, a tangy flavor, and a beautiful color contrast.
Cucumbers are composed of about 95% water, making this salad an excellent way to stay hydrated, especially in hot weather.
Peanuts and coconut provide monounsaturated fats and plant-based protein, which are beneficial for heart health and help keep you full and satisfied.
The high fiber content from cucumber and peanuts promotes healthy digestion and regular bowel movements. Spices like asafoetida also help reduce bloating.
This salad is light and low in calories but packed with essential vitamins and minerals from its fresh ingredients, making it a great choice for weight management.
One serving of Khamang Kakdi (approximately 1 cup or 135g) contains around 120-150 calories, primarily from the healthy fats in peanuts, coconut, and ghee.
Yes, Khamang Kakdi is very healthy. It's rich in fiber from cucumber, provides healthy fats and protein from peanuts, and is packed with vitamins and minerals. It's hydrating, low in calories, and aids in digestion.
It is best served fresh. However, you can do the prep work in advance: chop the cucumber, crush the peanuts, and prepare the tempering. Store them in separate airtight containers in the refrigerator. Combine everything and add salt/lemon juice just before serving.
The key is to add salt and lemon juice only at the very last moment before serving. Salt draws water out of the cucumber through osmosis, which makes the salad watery if left to sit.
Khamang Kakdi is a versatile side dish. It pairs excellently with Maharashtrian meals like Puran Poli, Masale Bhat, or any dal and rice combination. It also complements sabudana khichdi and other fasting dishes.