Kakdi Koshimbir, also known as Khamang kakdi, is a fresh cucumber salad, which is the key in the Maharashtrian festival thalis. Fresh cucumbers, roasted peanuts, fresh coconut and mustard seeds and curry leaves, this dish is a celebration of texture and taste. Light, cooling and ready in minutes, it is the perfect support for a spicy main or pleasant single breakfast on summer days.
In Marathi, cucumber means cucumber and koshimbir means salads - together, they make a dish that is as gentle as it is delicious. Weddings, Ganpati or served in everyday meals, Kakdi Koshimbir brings an explosion of freshness and tradition in a plate.
Ingredients:
For Salad:
- 2 cups cucumber, finely chopped or grated
- 2 tablespoons roasted peanuts, crushed
- 2 tablespoons fresh grated coconut
- 1 green chili, finely chopped
- 2 tablespoons fresh coriander leaves, chopped
- 1 tsp Sugar
- Salt to taste
- 1/2 lime or lemon juice
For Tempering (Tadka):
- 1 tsp ghee or peanut oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin
- 1 pinch hing
- 1 sprig curry leaves
Instructions:
- Preparing the base:
- Take a mixing bowl, add chopped cucumber, crushed peanuts, grated coconut, green chilli and coriander and mix everything together.
- Season it:
- Add sugar, salt and lime juice. Mix gently to assemble.
- Tempering:
- Heat ghee in a small pan. Add mustard seeds and cumin. Once they split, add hing and curry leaves. Let them crack for a few seconds.
- Finish with taste:
- Pour the tempering over the cucumber mixture.
- Serve:
- Suitable as a side dish with Varan Bhat, Purana Poli or festive thalis.
