Salads are generally not the main fare but a key accompaniment to the meal in Indian cuisine. This simple, quick, cooling cucumber salad called Koshimbir in Maharashtra is one such example. Sadly,  I did not click a picture of it exclusively…was busy concentrating on eating up!


Cucumber, Skinless peanuts, Yogurt, Coriander-Cumin powder, Salt, Sugar, Cilantro.


  1. Whisk one cup of thick yogurt in a bowl.
  2. Roast 4 tbsp of skinless peanuts, cool and grind to a coarse powder.
  3. Add 1 cup of finely diced cucumber + ground peanut powder +1/2 tsp of coriander cumin powder + 1/2 tsp of sugar + salt to taste + 3 tbsp of finely chopped cilantro.
  4. Mix everything well and refrigerate for at least an hour before serving.

Notes to the Chef: 

Typically, tomatoes and onions are also added to the above mix. But since I was making Bharli Vaangi with a lot of onions and Misal with tomatoes and onions, I decided to only highlight the cucumber here. But make this entirely to your liking!

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