A light, refreshing salad bursting with crisp cucumber, tangy spices, and fresh herbs. Perfect as a cooling side dish with any Indian meal or just as a healthy snack!
Origin Kakadi Koshimbir
Koshimbir is a traditional Maharashtrian salad, usually made with fresh vegetables and a simple tempering of mustard seeds and green chili. Kakadi means cucumber in Marathi, making this a popular, everyday salad in Indian households.
Why You’ll Love This Recipe
It’s super quick to prepare, naturally hydrating, and loaded with flavors that balance spicy, tangy, and fresh notes. Great for hot days or whenever you want something light and healthy.
Also Read : Good Old-Fashioned Pancakes
Kakadi Koshimbir
4
servings5
minutes10
minutes120
kcalIngredients
2 medium cucumbers, peeled and finely chopped or grated
1 small green chili, finely chopped (optional)
2 tbsp fresh coriander leaves, chopped
1 tsp mustard seeds
1 tsp oil (preferably peanut or vegetable oil)
1 tbsp freshly grated coconut (optional)
Juice of 1 lemon
Salt to taste
A pinch of sugar (optional)
A pinch of asafoetida (hing) (optional)
Directions
- In a bowl, combine the chopped cucumber, green chili, coriander, salt, lemon juice, and sugar if using. Mix well.
- Heat oil in a small pan on medium heat. Add mustard seeds and let them crackle.
- Add a pinch of asafoetida (hing) to the oil, then pour this tempering over the cucumber mixture.
- Toss everything together gently.
- Sprinkle freshly grated coconut on top if you like for added texture and flavor.
- Serve immediately as a refreshing side with your meal.
Notes
- You can leave the cucumber peel on for extra fiber if you prefer.
- Add a few roasted peanuts or sesame seeds for a crunchy twist.
- This salad tastes best fresh but can be refrigerated for a few hours.
