Indian cuisine · Salads & Mezze

Koshimbir

Cucumber salad from Maharashtra with roasted, coarsely crushed peanuts, fresh coconut and lime.

Ingredients · for 4 servings

• 2 cucumbers
• 80 g peanuts
• 80 g grated coconut
• 1 green chili
• 1 lime
• 1 tsp sugar
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 10 curry leaves
• 1/2 bunch cilantro
• salt

Instructions

1. Roast the peanuts in a dry pan over medium heat for 4–5 min. until the skins crack, let cool, and crush coarsely in a mortar.
2. Peel the cucumbers, halve lengthwise, scrape out the watery seeds and cut the flesh into fine cubes; mix with 1/2 tsp salt and let drain for 10 min.
3. Combine the drained cucumber cubes with peanuts, grated coconut, the finely chopped chili, the sugar and the juice of half a lime.
4. Heat coconut oil in a small pan until quite hot, add mustard seeds and wait until they audibly pop — this takes about 30 sec.
5. Add cumin and curry leaves, fry for 10 sec. until the leaves crackle, and pour the hot tadka immediately over the salad.
6. Fold in, sprinkle with chopped cilantro and serve well chilled as a side to rice and dal.