Kakdi Koshimbir, also known as Khamang Kakdi, is a simple, easy to make, refreshing Indian cucumber salad bursting with crunch and flavor. This hydrating, low-carb recipe can be made in just 15 minutes, and is a delicious vegetarian and gluten-free side dish!
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Salad, Side Dish
Cuisine: Indian
Keyword: indian cucumber salad, kakdi koshimbir, khamang kakdi
Peel the cucumbers. If you prefer, you can skip it too. Cut the ends and discard. Then cut them into small pieces. Then transfer to a medium bowl.
On a cutting board, roughly chop the peanuts. You can crush in a mortar pestle or put in a ziploc and crush with a rolling pin or pulse in a grinder to coarsely crush too. Keep aside.
In a small saucepan, heat ghee over medium heat. Add the cumin seeds and let them sizzle. Then add hing, curry leaves and green chili. Then cook for another 30 seconds.
Pour the tempering on the chopped cucumbers. Add salt, sugar, peanuts, lime juice and cilantro. Mix well and serve immediately.
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Notes
Cucumbers: I used Persian cucumbers, which are like mini cucumbers. You can use other varieties of cucumber too. Adjust amount based on size of cucumbers.
Making ahead: Add the salt and sugar just before serving. They make the cucumbers release water, and make the dish soggy.
Skip peanuts: You can use other nuts of choice if you are allergic to peanuts. Or use pumpkin or sunflower seeds for crunch. Make it vegan: Skip ghee and use your preferred plant based oil.