Another beautiful Koshimbir from Maharashtra – one that is cooling and exquisitely suited to hot summery days.
Koshimbir is Maharashtrian term for salad – Kosambari in Kannada and Kosumalli in Tamil are other names that you will see for Indian salads.
Many different combinations of vegetables are used to make different varieties of Koshimbir. In Maharashtra there are 2 main types of salads (although you will often see these confused, or equated):
- Khamang Kakdi – a salad with roasted and ground peanuts, with yoghurt just as a coating or dressing
- Kadichi Koshimbir – a salad without the crushed peanuts and with a reasonable amount of yoghurt.
This recipe is for the first type, made with cucumber, green coriander leaves, a touch of yoghurt and crushed peanuts. It is incredibly cooling, so is perfect for hot summery days. It can also be made with boiled or steamed pumpkin or potato.
Why not try some other Indian Cucumber Salads? Try Warm Cucumber Salad with Sesame (Cucumber Kosumalli), Kachumber (Chuchumber), Cucumber Kosumalli #2, and Cucumber Kosumalli #3.
This is a great fasting dish if made without the asafoetida (hing) and coriander leaves.