Kakdi Chi Koshimbir (Cucumber Salad)
Light, refreshing and packed with flavors and textures, Kakdi chi Koshimbir is a delightful Indian cucumber salad recipe you need to try.
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.
Nutrition
Calories: 95kcalCarbohydrates: 11gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 374mgPotassium: 460mgFiber: 4gSugar: 6gVitamin A: 408IUVitamin C: 112mgCalcium: 70mgIron: 1mg
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