Kakdi Chi Koshimbir is a famous Maharashtrian Salad which is served often in summer with every meal. The cucumber and curd being the anti oxidant and coolant keeps the stomach cool and digestive system functioning during extreme summers. The salad contains and 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 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 like me.
Cook Time | 5 minutes |
Servings |
serving
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- 2 Cucumber (finely chopped)
- 1/2 cup Peanuts - (dry roasted)
- 2 tbsp Curd
- 1 tsp Oil
- 1 tsp Mustard seeds
- 5 - 6 Curry leaves
- 2 tbsp coconut Fresh grated - (optional)
- Salt - as needed
Ingredients
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- Whisk curd in a large bowl and temper it with mustard seeds and curry leaves. Mix togeher 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.
- Stir all together and season it with required amount of salt.
- Now take the cucumber and mix all till everytjing incorporates well.
- You can now add freshly grated coconut but it's completely a personal choice.
- You can even refrigerate it before serving.