Crunchy, juicy, salty and spicy all at the same time, this Kadki Chi Koshimbir is a beautiful and refreshing Indian cucumber salad that's bursting with flavors and textures.
It's vegan, gluten-free and perfect to pair with any Indian mains, or even enjoy on its own- just like my Asian spicy cucumber salad and my classic Indian Kachumber salad.
Cucumbers are such a summer staple. My cucumber Pico de Gallo and cucumber mint Raita have both been huge hits, and I make them very often, especially during the hot summer months.
Recently, I also tried a spicy and crunchy Thai cucumber salad and I absolutely loved the play of textures and flavors it had- especially the peanuts and cucumbers. And that kind of inspired me to try this recipe. It is also known as Khamang Kakdi, and is very popular in Maharashtrian cuisine.
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What's So Great About the Recipe?
Juicy cucumbers and pomegranate arils come together with tender coconut and crunchy roasted peanuts in a salty, spicy and tangy vinaigrette that's to die for!
It takes just about 10 minutes to make from scratch, and can be a great accompaniment to pair with any simple Indian meal of Baingan Bharta or chickpea Tikka Masala and some rotis or rice.
Recipe Ingredients
Cucumbers: I used English cucumbers here. They're super crunchy and you don't even need to peel them, which is perfect. You can use regular cucumbers too, if that's what you have at hand.
Coconut: Fresh coconut meat, to bulk up the salad.
Green chilies: For that kick of heat. Most Maharashtrian recipes are pretty spicy, and use a lot of these- just like the classic green chili Thecha.
Sugar: Just a little, to balance out the other flavors.
Roasted peanuts: For that delightful crunch and nuttiness.
Mustard seeds: For the tempering. Mustard seeds lend an amazing rustic and earthy flavor to the salad.
Curry leaves: Another classic that's a must for a tempering.
Asafoetida: This one's optional, but highly recommended. It adds a beautiful layer of flavor to the salad.
Lime juice: For that zesty, tangy flavor. Use lemon juice if you can't find fresh limes.
Cilantro: Chopped fresh, to garnish.
See recipe card for quantities.
These delicious black mustard seeds are all natural and you can enjoy the freshness of homemade spices in every bite. Enjoy their spicy flavor profile enhance the taste of home cooked meals.
Substitutions & Variations
- For a bit of extra flavor, add some chaat masala powder into the mix.
- If you can't find pomegranate arils, skip it and just follow the rest of the recipe as-is.
How to Make Kakdi Chi Koshimbir
Step 1: Chop the cucumbers into small chunks as shown.
Step 2: Transfer to a mixing bowl. Add grated coconut, chopped cilantro, roasted peanuts, pomegranate and pink salt.
Step 3: Heat oil in a pan and add mustard seeds, asafoetida and curry leaves. Cook until they splutter, then take the pan off heat.
Step 4: Add this to the bowl along with the chopped green chilies, sugar and lime juice. Toss well to combine and serve.
💭Top Tip
Let the salad sit in the refrigerator for a few minutes before you serve it. It tastes best when chilled!
How to Store Leftover Kakdi Chi Koshimbir
Store the leftover Kakdi chi Koshimbir in an airtight container in the refrigerator for up to 1 day. Just like most other fresh salads, this one tastes best when made fresh.
Salads made with fresh veggies can start to release water and turn soggy pretty quick.
Fill these reusable, freezer safe food storage containers with leftovers, batch cooking, or use for canning sauces, jam and fruit. Includes 6 x 1 quart ( 4 cup ) clear containers with 6 green lids
Tips & Tricks to Nail the Recipe
- Making this salad for a get-together and need to bulk it up? Mix it with some whisked yogurt.
- If you're using homeset yogurt, make sure you strain it first and use the thicker portion for best results- I did the same when I made my Dahi Boondi and mix veg Raita.
- You can also add carrots and beet to the salad to bring a bit of variation to it. Grate them and add them to the mix- and remember to adjust the seasonings accordingly.
- If the cucumbers you have are too juicy, consider removing their core and seeds before chopping them up.
- Use ghee (clarified butter) instead of oil for the tempering. It adds a whole new dimension of flavor to the salad.
How to Serve Kakdi Chi Koshimbir
Serve Kakdi Chi Koshimbir with any simple Indian meal. I love teaming it up with my Gujarati white Kadhi or a simple dal along with some garlic turmeric rice or coconut lime rice.
Don't forget some Masala Papad, Laccha Pyaaz and a glass of mango Lassi to finish it all up.
Recipe FAQs
Got some extra cucumbers leftover? Use them to make Sumac cucumber salad, spicy pineapple cucumber salad or some cucumber and Tajin salad.
Related Recipes
Looking for other recipes like this? Try these:
If you tried this kakdi chi koshimbir or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Kakdi Chi Koshimbir (Cucumber Salad)
Ingredients
- 2 cucumbers
- 2 tablespoon coconut grated
- 1 green chili
- 1 tsp curry leaves
- ¼ teaspoon asafoetida
- ¼ teaspoon sugar
- 1 teaspoon pomegranate arils
- 1 teaspoon peanuts roasted
- ½ teaspoon mustard seeds
- 1 teaspoon lime juice
- ½ teaspoon oil
- ¼ teaspoon pink salt
- 1 teaspoon cilantro
Instructions
- Chop the cucumbers into small chunks as shown.
- Transfer to a mixing bowl. Add grated coconut, chopped cilantro, roasted peanuts, pomegranate and pink salt.
- Heat oil in a pan and add mustard seeds, asafoetida and curry leaves. Cook until they splutter, then take the pan off heat.
- Add this to the bowl along with the chopped green chilies, sugar and lime juice. Toss well to combine and serve.
Notes
- Let the salad sit in the refrigerator for a few minutes before you serve it. It tastes best when chilled!
- Making this salad for a get-together and need to bulk it up? Mix it with some whisked yogurt.
- If you're using homeset yogurt, make sure you strain it first and use the thicker portion for best results- I did the same when I made my Dahi Boondi and mix veg Raita.
- You can also add carrots and beet to the salad to bring a bit of variation to it. Grate them and add them to the mix- and remember to adjust the seasonings accordingly.
- If the cucumbers you have are too juicy, consider removing their core and seeds before chopping them up.
- Use ghee (clarified butter) instead of oil for the tempering. It adds a whole new dimension of flavor to the salad.
