Kakdi Koshimbir Recipe Khamang Kakdi Whiskaffair

on May 22, 2024 Try a few more easy salad recipes that can be eaten on their own or served as a side dish with meals – Sprouts Salad, Kidney Bean Salad, Cucumber Avocado Salad, Watermelon Feta Salad, and Amish Potato Salad.

About Kakdi Koshimbir

Kakdi means “cucumber,” and Kashmir means “salad” in Marathi. Kakdi Koshimir translates to cucumber salad. Also called khamang kakdi or kakdi chi koshimbir, this refreshing salad is quite popular in Maharashtrian and Gujarati homes. It has a perfect balance of sweet and tangy flavors and a nice crunch from cucumbers and peanuts. This cucumber koshimbir is a tough competition to my old-timer kachumber. I now have two salad options to go with my Indian-style meals. I learned to make this recipe from my cook in Pune. There might be some difference in how each person makes koshimbir, which greatly affects the taste. Some chop the cucumbers very finely, almost grated, and some keep the pieces slightly bigger. Some add yogurt to their recipes, and some don’t. I have been making this recipe for the last 6-7 years and love it. So do try it!

How To Make Khamang Kakdi

Add the following ingredients to a bowl and mix well. Peanuts – You need roasted skinless peanuts. You can either roast raw peanuts and skin them or use already roasted and skinned peanuts. Others – You will also need cilantro (fresh coriander leaves), green chilies, grated fresh coconut, sugar, salt, and lime juice. Adjust the green chilies as per your taste.

Tempering Ingredients

To temper the salad, you will need peanut oil, brown mustard seeds, asafetida (hing), and curry leaves. Skip adding asafetida for a gluten-free salad. If peanut oil is not available, then use any other cooking oil.

2 cups peeled and chopped cucumbers (¼ inch pieces) 2 teaspoon finely chopped cilantro 1 teaspoon finely chopped green chili 3 tablespoon crushed roasted skinless peanuts 2 tablespoon grated fresh coconut

Note – To make it with yogurt, add ½ cup of plain yogurt to this mixture at this stage. Heat 1 tablespoon peanut oil in a pan over medium-high heat. When the oil is hot, add ½ teaspoon brown mustard seeds, ¼ teaspoon asafetida, and 10-12 curry leaves and let them crackle for 4-5 seconds. Pour the tempering over the salad and mix well. Refrigerate the salad for a few hours. Add ½ teaspoon salt, 1 teaspoon sugar, and 1 tablespoon lime juice just before serving. Serve chilled.

Serving Suggestions

Kakdi koshimbir is a great salad to serve with Indian-style meals. In Maharashtra, it is part of every Thali menu. Be it at restaurants serving Maharashtrian food or the thalies served at weddings, this koshimbir is there. Kakdi chi koshimbir is also made for festivals like Gudi Padwa and Ganesh Chaturthi. It can also be eaten on vrat (Hindu fasting) days.