Indian Cucumber Salad
Updated: March 4, 2024, By Swasthi
This refreshing Indian Cucumber Salad is the easiest you can make under 15 mins. It goes beautifully in any meal and needs just pantry ingredients. It is gluten-free and can be made vegan if you use oil in place of ghee. You can also make it low-fat by leaving out the ghee/oil. This Indian Cucumber Salad goes by the name Khamang Kakdi and is a staple from the Maharashtrian Cuisine.
Indian Cucumber Salad
Chopped cucumbers are tossed with a tempering made of ghee/oil, mustard seeds, cumin seeds, green chilies, hing and curry leaves (optional). It is further mixed with crushed peanuts, salt, sugar (optional), coriander leaves and lemon juice.
If you like you can also add fresh coconut (raw coconut). This Indian Cucumber Salad is crunchy, nutty & herby with mild flavorings from the tempering. It tastes delicious with little heat from the green chilies.
Like any other cucumber salad, this tastes best immediately after being made because peanuts lose the crunch and the cucumbers let out moisture. However leftovers can be refrigerated.
A lot of people, add salt to chopped cucumbers to draw out the excess moisture before mixing the salad. I do not do that, instead mix it right before serving. If you want you may stir in salt with chopped cucumbers and rest for 15 mins. Squeeze out the juices and use the cucumbers in the salad.
Here is a little about the ingredients:
Ingredients & Substitutes
Cucumbers: If you want to keep the skin, use thin skinned varieties like English cucumbers, Persian or Japanese cucumbers. If you use thick skinned like the Indian cucumbers, simply peel them before chopping. You may deseed too if the seeds are large.
Peanuts: Traditionally roasted peanuts are used for a nutty flavor and crunch. You may replace them with your favorite nuts like pistachios, blanched/silvered almonds or walnuts. To make it nut-free, use seeds of choice like pumpkin seeds, sesame seeds or sunflower seeds.
Herbs: Coriander leaves and curry leaves impart flavor. If you donโt have fresh curry leaves, you may omit them.
Green chili: Indian/ Thai chili or serrano pepper can be used for heat. If you donโt prefer heat in your salad, simply omit or use red chili flakes.
Ghee/ oil: A small amount of fats are used to temper the spices & herbs but you may simply omit it for a low-fat option. Omit the mustard & curry leaves as well. Toast the cumin seeds in a pan, crush them slightly and add. You may add the green chili raw/uncooked in the salad.
Raw Coconut is often used in Khamang kakdi for a naturally sweet, crunchy and refreshing flavor. It is available in the Indian stores in the frozen section. You can substitute it with unsweetened shredded coconut. Mix it with the chopped cucumber and let rest for a while. It will soften on its own.
Photo Guide
How to Make Indian Cucumber Salad (Stepwise Photos)
1. Here are the ingredients you need:
- 2 (250 grams) cucumber (Persian/ Japanese/ English or any other)
- 2 to 4 tablespoon roasted skinned peanuts (crushed/chopped/ coarsely ground or seeds)
- 2 tablespoons grated coconut (optional, or unsweetened shredded coconut, not pictured)
- ยผ teaspoon salt (more to taste)
- ยผ teaspoon fine sugar (optional or powdered)
- 2 tablespoon coriander leaves/ cilantro (fine chopped)
- ยฝ teaspoon lemon juice (optional)
- 1 teaspoon ghee or oil
- ยฝ teaspoon cumin seeds (slightly crushed with a rolling pin)
- 1 pinch mustard seeds (optional)
- 6 to 8 curry leaves (optional, torn if too large)
- 1 small green chili (chopped/ slit sub with red chili flakes)
- 1 pinch asafoetida / hing (optional, use gluten-free version if required, not pictured)
2. Rinse, brush, rinse and pat dry the cucumbers. Leave the skin-on if using organic else peel them. Chop finely and add to a bowl.
3. On a medium flame, heat ghee in a small/tadka pan. Add the cumin and mustard seeds if using. When they begin to sizzle and pop, add green chili and curry leaves, followed by hing. Cool down slightly. If you want you may remove the chilies & curry leaves with a spoon. We eat the curry leaves so I keep them.
4. Pour the tadka all over the chopped cucumbers & mix well.
5. When you are ready to serve, stir in salt, sugar, lemon juice and coriander leaves. Lastly sprinkle crushed peanuts.
Serve Indian Cucumber Salad alongside Roti/rice and Red Lentil Curry, Saag Paneer, Butternut Squash Curry or any dal or curry.
Related Recipes
Recipe Card
Indian Cucumber Salad
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2 (250 grams) cucumber (Persian/ Japanese/ English or any other)
- 2 to 4 tablespoon roasted skinned peanuts (crushed/chopped/ coarsely ground or seeds)
- 2 tablespoons grated raw coconut (optional, unsweetened shredded coconut)
- ยผ teaspoon salt (more to taste)
- ยผ teaspoon fine sugar (optional or powdered)
- 2 tablespoon coriander leaves/ cilantro (fine chopped)
- ยฝ teaspoon lemon juice (optional)
To temper
- 1 teaspoon ghee or oil
- ยฝ teaspoon cumin seeds (slightly crushed with a rolling pin)
- 1 pinch mustard seeds (optional)
- 6 to 8 curry leaves (optional, torn if too large)
- 1 small green chili (chopped/ slit sub with red chili flakes)
- 1 pinch asafoetida / hing (optional)
Instructions
How to Make Indian Cucumber Salad
- Rinse and pat dry the cucumbers. If you want you may peel them. Chop finely and add to a bowl.
- Pour ghee to a small pan/tadka pan and heat on a medium flame. Add the cumin and mustard seeds (optional). When they begin to sizzle and pop, add green chili and curry leaves, followed by hing.
- Turn off, cool down slightly. If you want you may remove the chilies & curry leaves with a spoon. Pour the tadka all over the chopped cucumbers & mix well.
- Do this when you are ready to serve โ Stir in salt, sugar, lemon juice and coriander leaves.
- Sprinkle crushed peanuts and serve Indian Cucumber Salad as a side.
Notes
- Bring cucumbers to room temperature before chopping, this way they let out less moisture/juices after chopping.
- Substitute green chilli with red chilli flakes.
NUTRITION INFO (estimation only)
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About Swasthi
Iโm Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthiโs Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthiโs Recipes will assist you to enhance your cooking skills. More about me
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Comments
Iโm a big fan of your site. I made the Chicken Korma the other day and this cucumber salad. Iโve always loved any recipe of yours Iโve tried. Thanks for sharing these amazing recipes!
Thank you so much Marks. So happy to read this!
Tastiest and easiest cucumber salad I have made. Will definitely try again. Thank you for this recipe
Glad you like it Mr. SJ. Thank you
Added some chaat masala powder to this and needless to say it was awesome. Very easy to make, thanks for sharing this.
Glad you like it Judy
Excellent cucumber salad. Turned out delicious
Thanks for trying
Hi Swasthi,
Iโve not made this recipe yet but I must say how much I agree with you that Curry Leaves should be eaten as part of any dish of which they are a part. Obviously that is if you like the taste!
Paul
Hi Paul,
Thanks for reading! Hope you get to try it
Tasted delicious. I added little yogurt to the cucumbers before adding the tadka.
Thank you for trying
Extremely v easy and quick and nutritious!
Thanks Neera
This cucumber salad is really quick and nutritious!
When did you add the grated coconut?
Mixed in earlier or sprinkled with the peanuts?
Hi Linda,
I didnโt add coconut. It is a optional ingredient. Add it along with coriander leaves.
Made this and tastes amazing. I used a pinch of chaat masala for lemon juice
Thanks Zara, thatโs a fast try! Love the thought of chaat masala
Yummy and healthy
Thanks Prista
This is perfect timing. I have a few cucumbers and wanted to try something new. I am definitely trying this tonight as a side dish to my curry. Thank you! Hope you have been well.
Hi Cindy,
Thanks for asking, all is well. Hope you like the salad