Cucumber Kosambari/Salad

cucumber peanut kosambari

Raw uncooked vegetables in the form of kosambaris are liked by many people. We make many different kinds of kosambaris – cabbage, carrot, moong dal to name a few. One more addition to this is cucumber kosambari. I saw this in one of the magazines and tried at home. I make this regularly now as my husband and I both liked it. This can be made with or without yogurt.

Ingredients:
1  cup tender cucumber pieces(finely chopped)
3/4 cup coarse roasted peanut powder
2  tea spn green chilli pieces
2  tbl spn curds/yogurt (optional ) or 1 tea spn lemon juice
Salt
2-3 tea spn chopped coriander leaves
For Seasoning – Ghee, mustard seeds, asafoetida and curry leaves

Method:
Crush the green chilli pieces with salt and add to finely chopped cucumber pieces. While serving, add peanut powder. Add curds or lemon juice to it. Sprinkle coriander leaves over
it. Season it with ghee, mustard seeds, a pinch of asafoetida and curry leaves. Serve as a sidedish with rice.

 

Serves : 2-3
Preparation time : 15mins

Pictorial:

cucumber peanut kosambari1

cucumber peanut kosambari2

18 Comments for “Cucumber Kosambari/Salad”

vani

says:

hi
shilpa

im the regular browser of ur site.todays recipe cucumber kosambari is nice.we call it as ‘keera dosakaya perugu pachadi in telugu’.or commonly keera raitha,as a side dish for fried rice and white rice.we also make these pachadi’s with snakegourd. and tomatoes and with coconut also.thaanks for ur recipes.

says:

Cucumbers are also one of our favorite vegetables in my family and we eat them after supper almost every day, but I am not good at making salad, so we just wash cucumbers and peel them, then eat. Really fresh.

says:

We make similar raita most of the time. its a very common maharashtrian “kakaDichi Koshimbir” Just a little variation, we temper it with jeera + ghee ad add a dash of sugar. You could try it, i am sure you will love it.

sony

says:

Hi shilpa this is just for ur ref when ever u using a cucumber please use small ones and they are young and tender. Big ones are called granny cucumbers but small ones are tasty and healthy as well

radhika

says:

One PS to the recipe – you can try this also – Koshimbir, as it is called in maharashtra; is made from almost all vegies which could be eaten raw. Cucumber koshimber typical maharashtrian style is made two ways by using different seasoning : (1)Curd + grated ginger + fresh /frozen grated coconut (Green chillies additional if u want hot) OR (2) lemon + coarse peanut powder + tadka of ghee,jeera,curry leaves,hing, green chillies – remaining i.e. cucumber finely chopped, salt, a pinch of sugar are same.

SR

says:

We love cucumber kosambari. Except we do not add yogurt for kosambaris. We also mix cucumber with moongdal or channa dal kosambari. It’s one of the traditional side dish served on festivals or any auspicious occasions.

says:

Cucumbers are very favorite vegetables at my home, specially my son and youngest daughter loves to eat so much salad with cucumbers and tomato. Your recipe looks good, will try it at home. By-the-way, your site is quite a big one, but salad recipe is not much.

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