Discover the refreshing burst of flavors in "Kakdi Koshimbir Khamang Kakdi," a delightful Indian salad that will elevate your meal to new heights! This vibrant dish, featuring crisp cucumber and aromatic coconut, is not only quick to prepare—taking just 10 minutes—but also a perfect way to cool down during warmer days. With a touch of zesty lemon and a hint of spice from green chilies, every bite is a celebration of freshness that you won't want to miss. Whether you're looking for a light side dish or a healthy snack, this recipe is sure to tantalize your taste buds and leave you craving more!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- Cucumber, grated
- Fresh coconut, grated
- Green chili, finely chopped
- Coriander leaves, chopped
- Lemon juice
- Salt to taste
Instructions
- Wash the cucumber thoroughly and pat it dry with a clean kitchen towel.
- Using a box grater or a fine grater, grate the cucumber carefully. Ensure to use fresh, firm cucumber for the best texture.
- After grating, gently squeeze out excess water from the grated cucumber using a clean muslin cloth or kitchen towel. This helps prevent the salad from becoming watery.
- In a medium mixing bowl, combine the grated cucumber with freshly grated coconut.
- Finely chop green chilies, removing the seeds if you prefer a milder heat. Add them to the cucumber and coconut mixture.
- Wash and finely chop fresh coriander leaves, including tender stems. Mix them into the salad.
- Squeeze fresh lemon juice over the mixture to enhance the flavor and add a tangy brightness.
- Sprinkle salt to taste, ensuring even distribution throughout the salad.
- Gently mix all ingredients, making sure the cucumber is well-coated with coconut and seasonings.
- Let the salad rest for 2-3 minutes to allow flavors to meld together.
- Serve immediately as a refreshing side dish or accompaniment to main course meals.
Tips
- Choose the Right Cucumber: Opt for fresh, firm cucumbers for the best texture and flavor. English cucumbers are a great choice as they have fewer seeds and a thinner skin.
- Grate with Care: When grating the cucumber, use a box grater or fine grater to achieve the perfect consistency. Avoid over-grating, which can turn the cucumber mushy.
- Remove Excess Water: After grating, be sure to squeeze out excess moisture from the cucumber. This will keep your salad from becoming watery and preserve its crunchiness.
- Customize the Heat: Adjust the amount of green chili based on your spice preference. For a milder version, remove the seeds or use fewer chilies.
- Fresh Ingredients Matter: Use freshly grated coconut and freshly chopped coriander for the best flavor. These ingredients really make the salad pop!
- Let It Rest: Allow the salad to sit for 2-3 minutes before serving. This resting time helps the flavors meld together beautifully.
- Serve Fresh: This salad is best enjoyed immediately after preparation. Serve it as a refreshing side dish or alongside your favorite Indian main courses for a delightful contrast.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 6g
Protein: 1g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 0mg
