One of my absolute favorite summer salads, Kachumbar Kochimbir is very light, tasty and hydrating. Eat it plain or add to your naan/roti sandwiches.
Ingredients
- 4 cucumbers
- 1 tablespoon ghee OR mustard/coconut/sesame oil
- 1 teaspoon cumin seeds
- 1 green chili
- 2 cloves garlic
- 1 tablespoon chopped cilantro
- 1 teaspoon chopped peanuts
Preparation:
- Peel and slice the cucumbers. Place in a mesh strainer over a bowl to let water drain.
- Heat ghee OR mustard/coconut/sesame oil (vegan options) in a small saucepan over medium heat.
- Lightly crush cumin seeds in a mortar and pestle OR roll it in your hands.
Add to the hot ghee or oil and let it sizzle for 30 seconds. Lower the flame or the spices will burn. - Add chopped garlic, curry leaves and green chili and cook for another 30 seconds.
- Toss the tempered spices on the chopped cucumbers.
- Add peanuts, and cilantro. Mix well.
- Add the salt and sugar just before serving. This helps the cucumber not release too much water.
- Leftover koshimbir can be refrigerated for a day.
Tip:
Skip peanuts if you’re allergic. Add non-sweetened desiccated coconut flakes instead.
