Cucumber Peanut Salad (Kakdi Chi Koshimbir)

Why You’ll Love This Recipe

Cucumber Peanut Salad, or “Kakdi Chi Koshimbir,” is a refreshing Maharashtrian dish made with crisp cucumbers, roasted peanuts, and a burst of lemon and green chili. It’s light, nutritious, and perfect as a cooling side during hot weather or as part of a festive thali. Quick to assemble and full of texture and flavor, this salad is a staple in many Indian homes.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cucumber
roasted peanuts (coarsely crushed)
fresh grated coconut (optional)
green chili (finely chopped)
salt
sugar
lemon juice
fresh coriander leaves (chopped)
mustard seeds
cumin seeds
asafoetida (hing)
oil
curry leaves

directions

Peel and finely chop the cucumber. Lightly squeeze out excess water and place in a mixing bowl.

Add the coarsely crushed roasted peanuts, chopped green chili, grated coconut (if using), salt, sugar, and lemon juice. Mix well.

Heat oil in a small pan. Add mustard seeds and let them splutter.

Add cumin seeds, asafoetida, and curry leaves. Fry for a few seconds until fragrant.

Pour the tempering over the cucumber mixture and mix thoroughly.

Garnish with fresh chopped coriander leaves before serving.

Servings and timing

This recipe serves 2-3 as a side dish.
Preparation time: 10 minutes
Cooking time (tempering): 2 minutes
Total time: 12 minutes

Variations

Skip the coconut for a lighter version.
Add finely chopped raw mango for a tangy twist.
Use green chili paste instead of chopped chili for even flavor.
For a Jain version, skip asafoetida and use sendha namak instead of regular salt.

storage/reheating

This salad is best enjoyed fresh, as the cucumber releases water over time.
If needed, store in the refrigerator for up to 4 hours. Do not freeze.
Avoid reheating—serve chilled or at room temperature.

FAQs

Can I make Kakdi Chi Koshimbir ahead of time?
Yes, you can prepare the ingredients separately, but mix everything just before serving for best texture.

Can I use unroasted peanuts?
Roasted peanuts give the best flavor. If using raw, dry roast them before crushing.

Is it spicy?
It can be mildly spicy depending on the amount of green chili used. Adjust to taste.

Can I use bottled lemon juice?
Fresh lemon juice is preferred for authentic flavor, but bottled can work in a pinch.

What cucumbers are best?
English cucumbers or Indian kakdi are ideal due to their low water content and crispness.

Can I skip the tempering?
Tempering adds aroma and depth, but you can skip it for a no-cook version.

Is this salad vegan?
Yes, it is naturally vegan and gluten-free.

Can I use other nuts instead of peanuts?
Traditionally peanuts are used, but you may substitute with crushed cashews if needed.

What if I don’t have curry leaves?
Skip them or add a pinch of crushed dried curry leaves if available.

Can I add yogurt?
Yogurt isn’t used in this version, but you can mix in a spoon of curd for a creamy twist.

Conclusion

Cucumber Peanut Salad (Kakdi Chi Koshimbir) is a simple yet flavor-packed side that highlights the beauty of fresh ingredients and bold tempering. Whether you’re serving it with a traditional Maharashtrian meal or looking for a quick healthy snack, this salad brings freshness and crunch with every bite.

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