Maharashtrian style cucumber salad recipe | Khamang kakdi | Kakdi chi Koshimbir recipe – A crunchy, no-cook cucumber and peanut salad recipe. Summer salad recipe with full video and step-by-step instructions.
We take lots of cucumbers, watermelon, ash gourd and other vegetables which have a lot of water content, during summer. Sometimes it’s too boring to have it raw with a simple salt and pepper seasoning. I have already posted an interesting Thai-style cucumber pineapple salad recipe. This simple style of salad I saw on my Instagram feed. Being a big fan of peanut, I loved it very much. I had all the ingredients in my hands, so wanted to try it immediately.
When I made this salad last week, everyone at home loved it. The crunchiness of the peanuts and cucumber and the addition of grated coconut and coriander leaves paired so well. When I made this for today’s post, I just had this salad along with some dal fry for my lunch. It was quite filling too.
Also check out some summer special recipes
Maharashtrian Cucumber salad
Maharashtrian style Cucumber salad
Ingredients
- 1.5 cups cucumber cubed
- 1/3 cup roasted peanuts
- 2 tbsp grated coconut
- 2 tsp oil
- ½ tsp Mustard seeds
- ¼ tsp cumin seeds
- 1-2 green chili
- Curry leaves few
- Coriander leaves few
- Salt as needed
- 1 tsp lemon juice
Instructions
- Chop the cucumber into big cubes. If you want you can peel the skin of the cucumber.
- Transfer the cubed cucumber to a wide bowl.
- Add roasted peanuts. You can slightly crush this and add too.
- If you have raw peanuts, dry roast this in a medium flame, phew the skin, and add.
- Add the grated coconut
- Temper the mustard seeds, cumin seeds, slit green chili, and curry leaves in 2 tsp oil
- Add this to the bowl.
- Add salt now, lemon juice, and the chopped coriander leaves.
- I missed adding the lemon juice.
- Mix well.
- Cucumber salad is ready.
Video
Notes
- Chop the cucumber into big cubes. If you want you can peel the skin of the cucumber.
- Transfer the cubed cucumber to a wide bowl.
- Add roasted peanuts. You can slightly crush this and add too.
- If you have raw peanuts, dry roast this in a medium flame, phew the skin and add.
- Add the grated coconut
- Temper the mustard seeds, cumin seeds, slit green chili, and curry leaves in 2 tsp oil
- Add this to the bowl.
- Add salt now, lemon juice, and the chopped coriander leaves.
- I missed adding the lemon juice.
- Mix well.
- Cucumber salad is ready.
Notes:
- Serve this salad immediately.
- If you are consuming it later, add the peanuts just before serving.
- You can use any variety of cucumber to make this Maharashtrian-style cucumber salad.
