Kakdi chi Koshimbir

Summer is cucumber season for me and I can’t get enough of them. I grew up with my grandmother making all kinds of salads with them (I was often just as happy to eat them by themselves!) but as much as I loved what she made, I’ve been expanding my cucumber recipe repertoire. This kakdi chi koshimbir recipe is a traditional Indian cucumber salad and is definitely a favorite. Bonus if you’re able to pick the cucumbers from your own garden!

Ingredients:

• 2 long green cucumbers
• 2 tbsp grated fresh coconut (you can grate this yourself or buy it pre-grated)
• 1 tbsp crushed peanuts
• 1 tbsp dried cranberries
• ½ tsp mustard seeds
• 4-5 curry leaves
• 1 green chili (optional)
• 1 tsp lemon juice
• 1 tsp oil
• Salt to taste

Instructions:

• Start by chopping the cucumbers into small, bite-sized pieces. You can peel them if you want to, or leave the skin on, depending on your personal preference. It depends on the cucumber for me. Some people like their cucumber in smaller pieces, but I like a proper bite.

• Grate the coconut if needed.

• Combine the cucumber with the grated coconut, peanuts, and cranberries in a medium-sized mixing bowl.

• In a skillet or a little pan, heat the oil and add the curry leaves, mustard seeds, and green chili (if you are using it!). Take it off the heat and add everything to the salad. You don’t need to heat these ingredients for long–let them “crackle” for a few seconds and then remove them. Be careful not to burn anything.

• Top it off with some lemon juice and season with salt. Give it all a good toss and serve immediately.

Notes:

Some people like to add yogurt to this dish. If you want to try that, use whole milk yogurt or Greek yogurt and add it in at the first mixing step. Other people add in asafoetida/asafetida. If you add this, use a pinch in the heated preparation. Kakdi chi koshimbir can be adjusted easily for your preferences and I think you’ll love it as much as I do!