Koshimbir Salad (Cucumber / katchumbar raita) is a traditional Maharashtrian salad which not only tastes delectable but is also satiating like a meal. I first ate this in my friend’s home at Haldi -kumkum. I was so touched by this salad, that I recreated it again after a few days in my home with her recipe. Thanks to Aruna for sharing her secret ancestral recipe.
Since then, it became a ritual for months to make this salad for guests. I served this to people belonging to different cultures and states. Not a single person ever said that this salad isn’t delicious. One scoop has always opened the door for another. My daughter whose favorite is cucumber also devours it happily. So today I am sharing this recipe with you all.
[ P.S. : This salad contains peanuts, so don’t try it if your kid suffers from nut allergies. Also skipping peanuts would turn it into a regular one. ]
Dry roast the peanuts in microwave for 1 minute in 20-20-20 secs intervals. Or you may dry roast them in a pan on the stove for 4 to 5 mins until they turn slightly brown.
Remove the skins of peanuts in a cloth by rubbing the cloth vigorously after tying the loose ends. If you have raw peanuts without skin, you may use them and save a step in this process.
Grind them in a dry jar to a coarse powder as shown.
Now lets prepare a seasoning which is optional, but it definitely add that uniqueness and taste to the entire salad. For this , heat a little oil in a wok(kadha).
Add mustard seeds,hing and chana dal(split Dalia/roasted chickpea lentil) and turn them for a minute. Next add turmeric (haldi) and curry leaves (kadi patta) to it.
In a bowl , grate the cucumbers (persian/english/Indian/pickled) and squeeze out the water. Save this water for either kneading the dough or to be added in the end.
Now in the same bowl , add yogurt , rock salt, black pepper and dessicated coconut (if required). Mix all well.
Finely chop the cilantro, roast the cumin powder and mix them in the mixture. Also add the seasoning just prepared and give it a stir.