Shengdana Koshimbir
A refreshing Maharashtrian salad with crunchy peanuts, juicy cucumber, and fresh coconut. Lightly tempered and seasoned, it's a perfect low-sodium side dish ready in minutes.
For 4 servings
Prepare the peanuts.
Dry roast the raw peanuts in a pan on low heat for 4-5 minutes until they are aromatic and lightly browned. Let them cool completely, then crush them coarsely. You can use a mortar and pestle or a rolling pin.
TIPCooling the peanuts before crushing makes them crunchier and easier to handle.Combine the salad ingredients.
In a mixing bowl, combine the finely chopped cucumber, coarsely crushed peanuts, grated coconut, chopped green chili, and coriander leaves. Mix gently.
Make the tempering.
- Heat oil in a small pan or tadka pan over medium heat.
- Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds until fragrant.
TIPBe careful not to burn the cumin seeds, as this will make the tempering bitter.Combine tempering with the salad.
Pour the hot tempering over the cucumber mixture. Add the sugar, salt, and lemon juice. Mix everything well until combined.
Serve immediately.
Serve the Shengdana Koshimbir immediately to enjoy its fresh and crunchy texture. It can be served as a side dish or a light lunch.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crunch, you can add a tablespoon of roasted chana dal to the tempering.
- 2Adjust the amount of green chili to your preferred spice level.
- 3If you don't have fresh coconut, you can use desiccated coconut, but soak it in a little warm water for 10 minutes first.
- 4This salad is best served fresh as the cucumber will release water over time, making it soggy.
Frequently asked questions
Yes, it's a very healthy salad. Cucumber provides hydration, peanuts offer healthy fats and protein, and coconut adds fiber. This version is made with very little salt, making it excellent for a low-sodium diet.
