Kakdi Koshimbir - A Refreshing Indian Cucumber Salad
Quick and easy, this Indian take on a cucumber salad is crunchy, salty, sweet and refreshing. Kakdi koshimbir will spice up any meal in under 15 minutes!
Ingredients
- 2.5 cups cucumber (about 2 medium sized cucumbers)
- ½ cup coconut fresh grated
- ¼ cup peanuts roasted, crushed
- 1 tablespoon lime juice
- 2-3 tablespoon ghee or vegetable oil
- ½ teaspoon mustard seeds
- ⅛ teaspoon asafetida
- 1 green chili cut down the center
- 4-5 curry leaves
- ½ teaspoon salt add more to taste if needed
- ½ teaspoon sugar add more to taste if needed
- ½ cup cilantro coarsely chopped
- ¼ cup pomegranate arils
Instructions
- Cut cucumbers in to small bite size pieces and grate coconut. (Or measure ½ cup of coconut flakes if not using fresh)
- Heat the ghee or oil in a large pan on medium-high heat until hot. Add mustard seeds, cut green chili, curry leaves and asafetida. Cook until spices start to pop and sputter, then turn off heat.
- Add chopped cucumber, grated coconut and roasted peanuts. Toss to coat, then add lime juice, salt and sugar and toss again.
- Garnish with chopped coriander leaves and pomegranate arils and mix again and serve.
Notes
- This salad gets tossed with the hot oil but toss it quickly and then pour it into a bowl so it doesn't cook the cucumber.
Nutrition Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 176
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Sodium | 82mg | 3% |
| Potassium | 262mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 27mg | 30% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.