Kakdi Chi Koshimbir

by Shaheen Ali

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.


Print Recipe
KAKDI CHI KOSHIMBIR | MAHARASHTRIAN CUMCUMBER SALAD
Course condiments
Cuisine maharashtrian
Cook Time 5 minutes
Servings
serving
Ingredients
Course condiments
Cuisine maharashtrian
Cook Time 5 minutes
Servings
serving
Ingredients
Instructions
  1. Whisk curd in a large bowl and temper it with mustard seeds and curry leaves. Mix togeher and keep aside.
  2. Take the chopped cucumber in a separate bowl and press them gently between your palms to squeeze out extra water. Keep aside.
  3. 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.
  4. Stir all together and season it with required amount of salt.
  5. Now take the cucumber and mix all till everytjing incorporates well.
  6. You can now add freshly grated coconut but it's completely a personal choice.
  7. You can even refrigerate it before serving.
Recipe Notes

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