Cucumber Peanut Koshimbir (15-Minute Maharashtrian Salad)
A crunchy, tangy Maharashtrian cucumber salad with roasted peanuts and a hot mustard seed tempering. Vegan, gluten-free, and ready in 15 minutes.
Ingredients
Salad Base
- 2 medium cucumbers about 300g, peeled and finely diced
- 1/4 cup roasted peanuts coarsely crushed
- 2 tbsp fresh coriander leaves finely chopped
- 1 green chilli finely chopped, adjust to taste
- 1/2 tsp salt or to taste
Dressing
- 2 tbsp fresh lemon juice about 1 small lemon
- 1/2 tsp sugar balances the tartness
Tempering (Tadka)
- 1 tbsp peanut oil or any neutral oil
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seeds
- asafoetida (hing) a generous pinch
- 6-8 fresh curry leaves
- 1 dried red chilli broken in half, optional
Garnish
- 1 tbsp roasted peanuts whole
- fresh coriander leaves a few
- red chilli powder a pinch, optional, for colour
Instructions
Prep the Salad
- Peel the cucumbers and dice them into small, even pieces, roughly 1 cm cubes. Do not grate them. You want distinct, crunchy pieces that hold up against the tempering.
- Place the diced cucumber in a mixing bowl. Add the crushed roasted peanuts, chopped coriander, and green chilli. Toss gently to combine.
- Squeeze in the lemon juice and add the sugar and salt. Mix well. Taste and adjust the lemon and salt now, before the tempering goes in.
Make the Tempering
- Heat the oil in a small tadka pan or a tiny saucepan over medium heat.
- Add the mustard seeds and wait for them to pop, about 20 seconds. If they start burning instead of popping, your oil is too hot. Pull the pan off the heat, let it cool for 10 seconds, and try again.
- Add the cumin seeds, asafoetida, broken red chilli (if using), and curry leaves. Let everything sizzle for 5 to 8 seconds until the curry leaves crackle and the kitchen smells fragrant. Turn off the heat immediately.
- Pour the hot tempering directly over the cucumber-peanut mixture. You will hear a satisfying sizzle. Toss everything together quickly so the tempering coats the salad evenly.
Serve
- Transfer to a serving bowl. Top with whole roasted peanuts, a few coriander leaves, and a pinch of red chilli powder if you like a pop of colour.
- Serve immediately alongside dal-rice, roti, poha, or any Indian meal. Koshimbir is best eaten within an hour of assembling, while the cucumbers are still crunchy and the tempering is still warm.
Notes
Yogurt variation: For a creamier version closer to a raita, fold in 3 to 4 tbsp of fresh, thick yogurt (dahi) after adding the lemon juice. Skip the sugar if using yogurt.
Cucumber prep matters: Dice, do not grate. Grated cucumber releases too much water and turns the koshimbir soggy within minutes. If your cucumbers are very watery, sprinkle them with salt and let them sit in a colander for 5 minutes, then squeeze gently before mixing.
Peanut texture: Crush the peanuts coarsely in a mortar and pestle or pulse 2 to 3 times in a blender. You want chunky, uneven pieces, not a fine powder.
Jain-friendly note: This recipe is Jain-friendly as written: no onion, no garlic, no root vegetables. For the asafoetida, use a Jain hing brand compounded with rice flour.
Kid-friendly version: Skip the green chilli and red chilli entirely. Add a tiny pinch of chaat masala instead for a mild, tangy flavour.
Storage: Best eaten fresh. If you must make it ahead, keep the diced cucumber, peanuts, and tempering in separate containers in the refrigerator. Assemble just before serving.
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