Easy Kakdi Koshimbir Recipe | Maharashtrian Cucumber Salad
Learn how to make the perfect Kakdi Koshimbir (Maharashtrian cucumber salad). This quick, cooling, and easy yogurt recipe is perfect for summer days!
Ingredients
- 1 cup fresh yogurt curd
- 1 large cucumber approx. 150-200g, peeled and grated
- 1 green chilli finely chopped
- 2 tablespoons roasted peanuts coarsely crushed
- Salt to taste
- Fresh coriander leaves finely chopped
- 1 tablespoon oil for tempering
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida hing
Instructions
- Whisk the Yogurt: Start by taking 1 cup of fresh yogurt in a large mixing bowl. Whisk it well until it is completely smooth and creamy.
- Add the Cucumber: Peel and grate one large cucumber. Do not squeeze out the water from the cucumber; add it directly to the whisked yogurt along with its juices and mix well.
- Mix Flavourings: Add the finely chopped green chilli, crushed roasted peanuts, salt to taste, and fresh coriander leaves to the bowl. Mix everything together thoroughly.
- Prepare the Tempering (Tadka): Heat 1 tablespoon of oil in a small pan. Once the oil is hot, add mustard seeds, cumin seeds, and a pinch of asafoetida (hing).
- Combine and Serve: Pour the hot tempering directly over your prepared cucumber salad. Mix it well, and your delicious Maharashtrian cucumber salad is ready to serve!