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Indian

Kakdi koshimbir

Vegetarian

काकडीची कोशिंबीर · kākaḍīcī kośimbīr

Chopped cucumber with crushed roasted peanuts, green chilli, coriander, lemon and a touch of sugar, finished with a cumin-mustard tempering — Maharashtra's everyday thali salad.

Kakdi koshimbir is an Indian salad, ready in about 12 minutes and made with cucumber and roasted peanuts. It serves 4 and is rated beginner to cook.

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Prep
10 min
Cook
2 min
Total
12 min
Serves
4
Level
Beginner
Calories
85

Ingredients

4 servings

Tempering (phodni)

Equipment

Method

  1. Step 1

    Chop the cucumber (opens in a new tab) finely. If it is very watery, squeeze out the excess juice by the handful.

    • 5 min
    Vegetables being chopped on a board
    How it looks · Photo: Sarah Chai on Pexels

  2. Step 2

    Mix the cucumber (opens in a new tab) with the crushed peanuts, green chilli (opens in a new tab), coriander, sugar (opens in a new tab) and yogurt (opens in a new tab), if using.

    • 2 min

  3. Step 3

    Heat the ghee (opens in a new tab) in a small pan, pop the mustard seeds (opens in a new tab), then add the cumin (opens in a new tab) and asafoetida (opens in a new tab) and pour over the salad.

    Let the mustard seeds pop fully before adding the rest of the tempering, or they taste bitter and raw.

  4. Step 4

    Add the salt and lemon juice (opens in a new tab) just before serving and mix.

    • 1 min

About this dish

Origin
Maharashtra, India · Well documentedKoshimbir is the Marathi name for raw salads served on the left side of the thali.More food from India
Dish
Lunch · Dinner · Salads · Side dishes
Cooking method
No-cook, Raw, Sautéed
Taste
fresh, nutty, tangy, sweet, spicy (chilli heat)
Diet
Vegetarian (lacto-ovo) · Keto-style · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Cucumber · Roasted peanuts · Green chilli · Coriander leaves · Lemon juice · Sugar
Techniques
Sautéing

Allergens

  • Contains, can be adapted: Milkfrom yogurt, ghee
  • Contains: Peanutsfrom roasted peanuts
  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains: Mustardfrom mustard seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

85 kcal per serving

Estimated

1 serving ≈ 94 g · recipe makes 4

Where the energy comes from

  • Protein 13%
  • Carbohydrate 25%
  • Fat 61%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy85 kcal91 kcal
Protein3.1 g3.3 g
Carbohydrate5.9 g6.3 g
Net carbohydrate4.6 g4.9 g
Sugars2.5 g2.6 g
Added sugars0.5 g0.6 g
Fibre1.3 g1.4 g
Fat6.3 g6.7 g
Saturated fat1.5 g1.6 g
Trans fat0 g0 g
Cholesterol3 mg3 mg
Sodium294 mg314 mg
Salt equivalent0.7 g0.8 g
Vitamins & minerals per serving
Potassium
189 mg
Calcium
21 mg
Iron
0.5 mg
Magnesium
29 mg
Vitamin A (RAE)
16 µg
Vitamin C
7 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
17 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: yogurt.
  • Not counted (tiny amounts or “to taste”): asafoetida.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Roast raw peanuts in a dry pan until spotty, rub off the skins, then pulse briefly — you want coarse crumbs, not peanut butter.

Common mistakes

  • Adding salt hours ahead makes the cucumber weep.

Serve with

  • Serve with varan-bhaat, poli and a dry bhaji as part of a Maharashtrian thali.

Storage

  • Best within a few hours; keep the peanuts separate if making ahead.

Variations

  • Upvasachi koshimbir: For fasting days, skip mustard seeds and asafoetida and temper with cumin in ghee only.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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