Kakdi Chi Koshimbir Recipe - Maharashtrian Style Cucumber Salad
A Maharashtrian style salad, Kakdi Chi Koshimbir Recipe is great for summers. This Salad is so refreshing that you could eat by itself or with a glass of sol kadhi for a light midday snack.
Kakdi Chi Koshimbir Recipe is a refreshing cucumber salad which has an unique flavour with the tadka added to it. It has a crunchy texture due to the addition of grated coconut and roasted crushed peanuts. It is made in almost all the Maharashtrian households during Summer.
Since it has all the ingredients usually consumed during the fasts, you can even include it in your Navratri fasting diet.
Koshimbir is nothing but salad in Marathi. The traditional Maharashtrian thali consists of any one form fresh salad as an accompaniment.
Did you know: Cucumbers, as we all know is an amazing source to flush out toxins from the body also to cool it down during summers and are diabetic friendly given their high fibre, low carb composition.
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- 1 Cucumber , peeled and cubed
- 2 tablespoons Coriander (Dhania) Leaves , finely chopped
- 1 Green Chilli , finely chopped
- 2 tablespoons Fresh coconut , grated
- 2 tablespoons Roasted Peanuts (Moongphali) , roughly crushed in a mortar and pestle
- 1/2 teaspoon Sugar
- 2 teaspoons Lemon juice
- Salt , to taste Ingredients for the tempering
- 1 teaspoon Ghee
- 1/2 teaspoon Mustard seeds
- 1 Dry red chilli
- 1 sprig Curry leaves
How to make Kakdi Chi Koshimbir Recipe - Maharashtrian Style Cucumber Salad
To begin making Kakdi Chi Koshimbir Recipe, in a mixing bowl, combine the cubed cucumbers, coriander, green chilli, grated coconut and give it a good mix.
Roughly pound the roasted peanuts using a mortar and pestle and add it to the salad bowl and mix.
Season with salt, sugar, lemon juice and mix all the ingredients evenly.
Now, heat ghee in a small tadka pan on medium heat, add the mustard seeds, red chilli and let it splutter.
Switch off the flame, add the curry leaves, once it crackles, pour this tadka over the cucumber salad and mix well.
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