HomeHealthy Cucumber Koshimbir Recipe

Cucumber Koshimbir Recipe

Posted in : Healthy, Recipe on by : Disha Khurana Tags: , , , , , , , ,

After all the modak’s & sweets consumed earlier this Ganpati festive season, I am pretty sure that you are looking for some light & easy recipes. To add to that we now have Navratri that brings along the amazing fasting foods like Sabudana Kheer, wada’s, khichdi’s, aloo puri’s & so on. To help you cope with all that amazing food, we need a few light meals too. Here is one from my treasure box – Cucumber Koshimbir recipe, also known as Khamang Kakdi. A cucumber recipe that truly celebrates the ingredient. It is one of the staple dishes from the Maharashtrian cuisine. You will always find either Koshimbir made of cucumber or another ingredient in a Maharashtrian Thali.

Cucumbers are extremely high in water content which in turn keeps you hydrated & helps boosts metabolism. Thus it works great for weight loss along with regular exercise. It not only gives you great skin but helps combat water retention too. It provides your body good dietary fiber that protects you from digestive disorders & eliminates unwanted toxic compounds.

Cucumber Koshimbir

Cucumber Koshimbir

Cucumber Koshimbir


1 large Cucumber

1-2 Green chilly

Juice of 1 Lime

1tbsp Peanuts, roasted

2tsp Grated Coconut

1tsp Ghee

ΒΌ tsp Cumin seeds

Few sprigs of Coriander

Salt to taste

Black Salt to taste


  • Peel & finely chop cucumber. Squeeze out the moisture & keep aside.
  • Finely chop coriander, green chilly & crush the roasted peanuts & keep aside
  • Mix all the ingredients except ghee & cumin seeds.
  • In a saucepan, heat pure ghee & add cumin seeds. As soon as they crackle, remove from flame & pour this over the cucumber mixture & mix well.
  • Season it with salt & black salt & garnish with chopped coriander.
  • Serve at room temperature or chilled.

It can be served as a side dish or on its own. It has a creamy nutty texture & makes for a good mid meal snack. Do let me know if you try this out.

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