3 March, 2016
Sautikai Kosambri/Kakdi chi Koshimber in CurdsComments : 18 Posted in : Accompaniments, Bachelor Recipes, Blogging Marathon, Chillies, Condiments, Coriander, Cucumber, Curds-Yogurt, Festive Cooking, Green chilli, Ground Nuts-Peanuts, Healthy food, Herbs, Indian Cuisine, Karnataka Cuisine, Kid Friendly, Lowfat, Maharashtrian Cuisine, Milk & Milk Products, Nuts, Salad, Side Dish, Snack on by : ArchanaPotdar Tags: Accompaniments, Cucumber Salad, healthy salads, Healthy Snack, Indian Cuisine, Kakdi chi Koshimber in Curds, Low fat, Sautikai Kosambri, Side Dish, Snack
This week after a long long break I am back in the blogging Marathon.
The reasons why I did not blog range from house upkeep, ill health to plain laziness.
So in an effort to shake some energy into my blog I am making salads. Simple ones, mind you those that you can make from the ingredients in your pantry, everyday kosambri or koshimbir that we like and I do make but never got down to penning them down.
Let’s begin with all time favourite cucumber one.
In Kannada, it’s called Sautikai Kosambri and in Marathi Kakdi chi Koshimber. This is different from Khamang Kakdi that is made in Maharashtra as I have used curds or yogurt here. This is made in my place often; I believe it’s the Karnataka-Maharashtra border recipe.
Sautikai Kosambri/Kakdi chi Koshimber in Curds
This is different from Khamang Kakdi that is made in Maharashtra as I have used curds or yogurt here. This is made in my place often; I believe it’s the Karnataka-Maharashtra border recipe.
- Preparation Time: 5 Minutes
- Serves: 3
- 2 Cups Cucumber finely chopped
- 2-3 green chillies, finely chopped
- 1/2 Cup Curd, beaten
- 3-4 Tablespoon Roasted groundnut or peanut powder
- 2 Tablespoons Dhania/ coriander leaves, finely chopped
- 1 Teaspoon Sugar
- Salt to taste
- 1 Teaspoon Oil
- 1/2 Teaspoon Rai/mustard seeds
- The cucumber can be bitter sometimes hence after washing them cut the tops and rub the cucumber ends with the tops. You will get some foam. Wash the cucumber again.
- Taste a slice if it is still bitter discard the cucumber. You can peel the cucumber if you wish I never peel them.
- Chop and dice the cucumber fine.
- Squeeze the cucumber with your palms to remove excessive water as much as you can.
- Add this squeezed cucumber in a mixing bowl.
- Add ground nut powder, chopped coriander leaves, and sugar. Mix well.
- In a small saucepan, heat oil add mustard when the rai/mustard splutters add finely chopped green chillies and pour this mixture to cucumber.
- Add salt mix it with cucumber mixture.
- Add curd and mix. Serve immediately as a side dish.
- If making for fasting or Upvas as it is called in Maharashtra, the oil is replaced with ghee and mustard with jeera.
- There are times like now when I skip the seasoning.
- If you plan to make Khamang Kakdi then use 1 tsp lemon juice in place of curds.
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