Indian Cucumber Peanut Salad | Kakadi Chi Koshimbir

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This Indian Cucumber Peanut Salad, or Indian Koshimbir, is perfect for summer and requires almost no cooking. A refreshing combination of cucumbers and peanuts with a few additional spices complete this perfect summer salad!

Indian Cucumber Peanut Salad | Kakadi Chi Koshimbir

Now here’s an Indian dish called Kakadi chi Koshimbir, that you won’t get outside of an Indian home–well, unless you make it, then you could have it in your home!

This Indian Cucumber Peanut Salad is one of my favorite salads. Cucumber, cilantro, peanuts and a few seasonings, and 10 minutes later you’re ready to chow down. This dish is typically Maharashtrian, and something that I very much look forward to at mealtimes.

This Indian Cucumber Peanut Salad is the perfect dish for hot summer days where you want something simple and fresh. It’s full of fresh, bright flavors that won’t weigh you down or leave you feeling icky. Not to mention it’s gluten free, vegetarian and vegan friendly!

The only thing that gets cooked at all, is the dressing with hot oil and mustard seeds or cumin seeds. If you want to mix up a few things, you could try mixing it with the Matki Ussal as the two go really well together.

This dish makes a great appetizer, a side to a full meal or even a quick lunch when you need something in a hurry. As you’ve probably noticed, I’m a big fan of quick and simple when it comes to cooking. This dish is super simple, but don’t let that lead you to believe that it isn’t super delicious. Now go try it for yourself and find out!

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4.84 from 6 votes

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Indian Cucumber & Peanut Salad Kakadi chi Koshimbir

Prep Time

10 mins

Total Time

10 mins

 

Cucumber Peanut Salad. Indian koshimbir is perfect for summer and requires almost no cooking. Refreshing combination of cucumbers and peanuts with a few additional spices complete this perfect summer salad.

Course: Salad, Side Dish

Cuisine: Indian

Dietary Consideration: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Cooking Style: Stove Top

Ease of Cooking: No Cook, Pour and Cook, Under 30 Mins

Recipe Type: Salads, Vegetable Side Dishes

Servings: 4

Calories: 87 kcal

Author: Urvashi Pitre

Ingredients

• 2 cucumbers peeled
• 1/4 cup cilantro chopped
• 2 tablespoons spanish roasted peanuts chopped
• 1 teaspoon Salt
• 1/2 teaspoon sugar Optional
• 1 tablespoon oil
• 1/4 teaspoon Black Mustard Seeds or sub cumin seeds
• 1/2 teaspoon Turmeric
• 1 lemon juiced

US Customary - Metric

Instructions

1. Chop up the cucumbers, cilantro, and peanuts into a very fine dice. I use my trusty Kuhn Rikon pull chop which I love and it works on all of these equally well.

2. Place into a bowl and season with salt and sugar.

3. In the smallest little heat proof bowl you have, heat the oil until it is hot and shimmering.

4. Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.

5. Add in the turmeric and stir quickly.

6. Pour this hot, flavored oil over the cucumbers and mix well.

7. Squeeze lemon juice and mix once again and serve.

Nutrition facts per serving

87kcal | Fat: 6g | Sodium: 607mg | Potassium: 280mg | Carbohydrates: 6g | Fiber: 2g | Sugar: 2g | Protein: 2g | Vitamin A: 3.5% | Vitamin C: 23.5% | Calcium: 3.3% | Iron: 3.9%

I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.