This is a delicious Indian cucumber salad recipe. It is a popular Maharashtrian recipe also known as Kakdi chi koshimbir. It is a simple salad, that is very fresh and refreshing especially in summers.
It is very easy and quick to put together, and is such a tasty side to your meals. The recipe is as simple as assembling the ingredients and then tossing with a quick oil tempering or tadka.
You will also enjoy Indian carrot salad, healthy black chickpea salad, tomato and cucumber salad, vegan lentil salad, cucumber radish salad.
Ingredients
Cucumber: It is primarily a cucumber salad hence that is the main ingredient. I have peeled and cubed mine.
Coconut and peanuts: They provide crunch, nutrition and taste to the salad. I have used fresh grated coconut here and air fried or toasted and crushed peanuts.
Spices: Very basic salt and sugar is used here. Mustard seeds, dry red chilli and curry leaves are tempered in oil and used to toss the salad for a delicious taste.
Garnish: Lemon juice is used for a tart taste. Lots of chopped cilantro and a finely chopped green chilli provide flavor and heat.
Instructions
To make this Indian cucumber salad, peel and cube two medium cucumbers. You may leave the peel intact if you are using English or Persian cucumbers.
Chop cilantro, green chilli and keep aside. Roast peanuts and coarsely pound in a mortar and pestle or crush with a rolling pin. Grate coconut and keep aside.
In a bowl mix together cucumber, chopped cilantro, chopped green chilli and grated coconut. Add pounded peanuts. Now add salt, sugar and lemon juice and mix well. Taste and adjust seasoning if needed.
Finally heat a small tadka pan or pan and heat 2 tsp. oil. Add 1 tsp. Mustard seeds and allow them to crackle. Add in about 8-10 curry leaves and take it off the heat.
Add this tempering or tadka to the salad and mix well.
Your Indian cucumber salad is ready. Marinating it for a few minutes makes it more flavorful.
Enjoy it as a snack or a side. It is so delicious with a Indian meal of daal and rice or rotis.
Expert Notes
1. This salad can be easily stored in the fridge for upto 3 days in an airtight container. It is great for meal prep too.
2. You can skip the green chilli if you don’t enjoy heat.
3. This salad tastes best when chilled.
4. You can also use other veggies if you so prefer like chopped tomatoes, peppers, grated carrots to provide it more variety. Pomegranate arils can also be used here for a sweet punch.
5. If you don’t like it sweet, you can skip the sugar.
📖 Recipe Card
Indian Cucumber Salad | Kakdi chi Koshimbir
Equipment
Ingredients
- 2 cucumber peeled and cubed
- 2 tbsp. coconut grated
- 2 tbsp. peanuts roasted and crushed
- 2 tbsp. chopped cilantro
- 1 green chilli finely chopped optional
- ½ tsp. Salt
- 2 tsp. Lemon juice
- ½ tsp. Sugar optional
Tadka or Tempering
- 1 tsp. Oil
- 1 tsp. Black mustard seeds
- 1 dry red chilli optional
- 1 sprig curry leaves
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Instructions
- To make this Indian cucumber salad, peel and cube two medium cucumbers. You may leave the peel intact if you are using English or Persian cucumbers.
- Chop cilantro, green chilli and keep aside. Roast peanuts and coarsely pound in a mortar and pestle or crush with a rolling pin. Grate coconut and keep aside.
- In a bowl mix together cucumber, chopped cilantro, chopped green chilli and grated coconut. Add pounded peanuts. Now add salt, sugar and lemon juice and mix well. Taste and adjust seasoning if needed.
- Finally heat a small tadka pan or pan and heat 2 tsp. oil. Add 1 tsp. Mustard seeds and allow them to crackle. Add in about 8-10 curry leaves and take it off the heat.
- Add this tempering or tadka to the salad and mix well. Your Indian cucumber salad is ready. Marinating it for a few minutes makes it more flavorful. Enjoy it as a snack or a side.
- It is so delicious with a Indian meal of daal and rice or rotis.
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