Khamang Kakdichi Koshimbir / Tangy Cucumber Salad

A delicious cucumber salad with the crunch of peanuts,tang of fresh lemon flavour and added flavour of tempering. This salad goes well with steaming hot rice, dal or even with rotis.



  • 2 medium sized cucumber,skin peeled,ends sliced off and cut into small cubes
  • 1 tsp ghee
  • 1/2 tsp cumin seeds
  • 2 green chillies chopped fine(adjust to taste)
  • 2 to 3 curry leaves
  • 1 tsp lime juice(as per tang required)
  • Sugar to taste
  • Salt to taste
  • 1 1/2 to 2 tbsp coarsely ground roasted peanut powder
  • 2 tbsp freshly grated coconut
  • Coriander leaves to garnish


  • Peel and dice the cucumber finely.
  • If you dice the cucumber much before serving,store it in the referigerator,else it will release a lott of moisture.
  • Just a little while before serving transfer the chilled cucumber cubes in a serving bowl and add ground peanuts, sugar,lime juice and lastly add salt and mix well(never add salt in advance as it releases moisture).
  • In a seasoning wok,heat ghee,add cumin seeds,when they crackle add green chillies and curry leaves and take off heat and mix well.
  • Pour this mix over the salad and mix well. Garnish with coriander leaves and freshly grated coconut.
  • This salad tastes best when served chilled. 


  • Do check the cucumber taste as at times a cucumber may be bitter.
  • The tempering of ghee can be substitued with oil and cumin seeds with mustard seeds.

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