Name: Kakdi Chi Koshimbir | Maharashtrian Cucumber Salad recipe by Shaheen Ali at BetterButter
Prep time: 8 min
Cook time: 5 min
Total time: 13 min
Yield: 2
Ingredients: Cucumber - 2 (finely chopped); Peanuts - 1/2 cup (dry roasted); Curd - 2 tbsp; Oil - 1 tsp; Mustard seeds - 1 tsp; Curry leaves - 5-6; Fresh grated coconut - 2 tbsp (optional); Salt - as needed

ABOUT Kakdi Chi Koshimbir | Maharashtrian Cucumber Salad RECIPE

Kakdi Chi Koshimbir is a famous Maharashtrian Salad which is served often in summer with every meal. The cucumber and curd being anti oxidants and coolants keep the stomach cool and the digestive system functioning during extreme summers. The salad contains an amazing nutty texture of peanuts and aroma of curry leaves. The salad itself is so filling that me and my mom usually have it as a whole meal than using as an accompaniment. The recipe is easy and the salad can be made in a jiffy. It's also a blessing in disguise for all the weight watchers.

Ingredients Serving: 2

Cucumber - 2 (finely chopped)
Peanuts - 1/2 cup (dry roasted)
Curd - 2 tbsp
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 5-6
Fresh grated coconut - 2 tbsp (optional)
Salt - as needed

Instructions

Whisk curd in a large bowl and temper it with mustard seeds and curry leaves. Mix together and keep aside.
Take the chopped cucumber in a separate bowl and press them gently between your palms to squeeze out extra water. Keep aside.
Take the dry roasted peanuts and rub them gently on a kitchen towel to remove the skin. In a mortar and pestle, ground the peanuts coarsely and add into the curd mix.
Mix everything together and season it with required amount of salt.
Now take the cucumber and mix all till everything incorporates well.
You can now add freshly grated coconut but it's completely a personal choice.
You can even refrigerate it before serving.

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