Kakdi Koshimbir, also known as Khamang Kakdi, is a simple, easy-to-make, refreshing Indian cucumber salad that bursts with crunch and flavor.

This refreshing cucumber salad is super easy to prepare and has an earthy, rustic blend of cumin seeds in ghee and is perfectly spiced with green chilies. Topped with roasted peanuts and coriander, this vegetarian and gluten-free salad is on your plate in less than 10 minutes.

In Western India, Kakdi Chi Koshimbir, or as my mother calls it, Khamang Kakdi, is a popular side dish. In Marathi, Kakdi means "cucumber" and Koshimbir means "salad." Combined, Kakdi Koshimbir (Khamang Kakdi) literally means a cool cucumber salad.

Very popular in Indian households in Maharashtra and Gujarat, this salad is often served at weddings, auspicious ceremonies, and festivities. The delicious and crunchy Kakdi Koshimbir goes perfectly with curries, dal, rice, and roti.

In the summer months, this healthy cucumber salad is a light lunch or a simple vegetarian side for barbecues. It only needs a few basic ingredients, and you can completely leave out the roasted peanuts or replace them with your favorite nuts or seeds. The green chili in this recipe doesn't make the salad overly spicy, but just adds the right amount of heat and flavor. I cut the chili vertically in this case so it can be easily picked out when eating.

The salad can be served as a side to any Indian curry and roti and is a great option if you are following a low-carb or keto diet. It is also a super hit for barbecues or social gatherings with friends and family.

For this simple salad, cucumbers are diced and mixed with peanuts, green chilies, coriander, and lemon juice together in a sizzling, spiced, and flavored ghee or oil called tadka. Tadka is lightly spiced, takes only 15 minutes, and involves just a few pantry ingredients.

Cucumbers have a high water content and a mild, refreshing taste. In hot weather, they can help prevent dehydration and provide a cooling effect to the body. This Indian cucumber salad is light but filling and works well as a snack, salad, or side dish.

Recipe Ingredients

• This salad is a delicious mix of a few ingredients that are easily available. However, cucumber and peanuts are the stars of this dish. 
• Cucumber: I recommend using small salad cucumbers as they are seedless and, in my opinion, best suited for this recipe.
• Roasted peanuts: This gives the salad crunch. You can either use store-bought or roast and crush/pulse the peanuts yourself.
• Green chili: You can use any chili/pepper of your choice. For this recipe, I used Indian green chilies or bird's eye chili.
• Coriander: I used finely chopped fresh coriander. It gives the salad an intense lemony flavor.
• Curry leaves: They give this salad character. If possible, use fresh leaves.
• Lime juice: It gives the salad that certain X-factor and is also an excellent source of vitamin C.
• Spices: Cumin and spices give the tadka flavor.
   

Substitutions

• To make it vegan, simply use any neutral oil instead of ghee.
• Asafoetida powder often contains wheat flour, but gluten-free versions are also available.
• Allergic to peanuts? Just use roasted favorite nuts like walnuts or pistachios for a nutrient boost.
• To make it nut-free, add crunchy toppings like roasted pumpkin seeds, sesame seeds, or chia seeds.
• I like to use Indian green chilies in this salad, but you can use any hot chili such as jalapeño, serrano, or Thai chili.
• Leave out the green chili for a non-spicy cucumber salad that both kids and adults can enjoy.
   

Variations

• Instead of sugar, you can add dried cranberries or pomegranate seeds. They not only enhance the flavor but also add color.
• Add freshly grated coconut to take this salad to the next level.
   

FAQs

Can I prepare Kakdi Koshimbir in advance?

Prepare and mix all the ingredients and keep in the fridge for a few hours. Add salt, sugar, and lemon juice just before serving.

How do I store this Indian cucumber salad?

This salad tastes best when freshly prepared and eaten. When stored, cucumber water seeps out over time, making the salad mushy.

I don't like spicy food. Can I still enjoy this salad?

The green chili can be omitted from the recipe to make it non-spicy.

Ingredients for 4 people

• 4 small cucumbers
• ½ tsp salt
• 1 tsp sugar
• 4 tbsp roasted peanuts
• 2 tbsp coriander leaves, chopped
• 2 tsp lime juice
• For the Tadka (spiced flavored ghee / oil)
• 1 tablespoon ghee or oil for vegans
• 1 teaspoon cumin seeds
• 1 pinch asafoetida (hing), omit if gluten-free is desired
• 4 - 6 curry leaves
• 1 green chili slit lengthwise, optional

Instructions

Peel the cucumbers (if you wish, you can skip this step). Cut off and discard the ends. Then cut the cucumbers into small pieces and transfer to a medium-sized bowl.

Roughly chop peanuts on a cutting board. You can also crush the nuts in a mortar, put them in a freezer bag and crush them with a rolling pin, or pulse them in a grinder. I like to leave them coarse and not completely ground. This gives the salad the perfect crunch. Set the crushed peanuts aside.

In a small pot, heat ghee over medium heat. Add cumin seeds and sauté for about 1 minute, stirring, until they begin to pop. Then add asafoetida (hing), curry leaves, and green chili and sauté for another 30 seconds.

Pour the mixture over the chopped cucumbers and add salt, sugar, peanuts, lime juice, and coriander. Mix well and serve immediately.

I often combine Kakdi Koshimbir with our daily meals, summer barbecues, as well as special festive meals!

Tips

• You can skip peeling the cucumbers or only peel them partially.
• Add salt and sugar shortly before serving so that the cucumbers don't release too much water and the dish doesn't become mushy.
• If you are allergic to peanuts, you can use other nuts of your choice. Or use pumpkin or sunflower seeds for the crunch.
• To make it vegan, simply use any neutral oil instead of ghee.
• Asafoetida powder often contains wheat flour, but gluten-free versions are also available.
• Remove the chili before eating, unless you like super spicy food 😉.

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