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A summer salad of cucumber,coconut and peanuts.
Koshimbir is Maharashtrian term for salad, many different combinations of vegetables are used to make different variety of koshimbirs . This cucumber salad or kakadi chi koshimber is very popular as it is very refreshing and cooling and can be made very quick and easily.
To make kakdi chi koshambir or khamang kakdi you need cucumber ,peanuts ,fresh coconut ,coriander,green chilies and lemon. it can be used as a salad ,side dish or a light food in between your meal.you can also use this as a fasting food.
Khamang Kakdi ,Kakadi Chi Koshimbir
A healthy summer salad of cucumber, coconut, and peanuts.
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 2minutes |
|
|
Ingredients
- 3Medium size Cucumber / Kheera / Kakdi
- 4tbsp Peanuts / Moongphali (Roasted)
- 4tbsp Fresh Coconut, Grated
- 4tbsp Fresh Coriander / Cilantro / Hara Dhaniyachopped
- 1 Green Chillies / Hari Mirchchopped
- 1tbsp Lemon Juice / Nimbu Ka Ras
- 3/4tsp Sugar / Chini
- totaste Salt / Namak
For The Tempering /tadka
- 3/4tbsp Clarified Butter / Desi Ghee
- 1/2tsp Cumin Seeds / Sabut Jeera
- 3/4tsp Mustard Seeds / Rai
- 8 Curry LeavesChopped
- pinchof Asafoetida / Hing powder
Instructions
-
Rinse and peel the cucumbers and finely chop them.
-
Add little salt and keep aside for 10 minutes,so they will release the extra moisture.
-
Crush the peanuts coarsely in a mortar and pestle (don't grind in the mixer)
-
Now gently squeeze the cucumbers to remove the extra water.
-
In a bowl add the chopped cucumbers, coconut, peanuts,chopped green chili, fresh coriander and mix well
-
Heat oil or ghee in a small pan.
-
Add cumin ,mustard seeds ,curry leaves and asafoetida
-
When mustard seeds start to crackle then add this tempering in the salad and mix
-
Add lemon juice ,salt and sugar when you want to serve .
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Posted in: Indian Cook
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