West Indian
Koshimbir (Cucumber-Peanut Curd Salad)
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Koshimbir (Cucumber-Peanut Curd Salad) is West Indian home cooking, eaten at lunch and dinner. On the plate it is the fresh side. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Mix the chopped cucumber with the whisked curd, crushed roasted peanuts, finely chopped green chili, sugar, and salt in a bowl.
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Heat the oil in a small pan, add the mustard and cumin seeds, and let them crackle.
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Pour the tempering over the salad and mix gently.
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Garnish with cilantro and serve chilled alongside the thali.
Watch how to cook Koshimbir (Cucumber-Peanut Curd Salad)
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Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Koshimbir (Cucumber-Peanut Curd Salad), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Koshimbir (Cucumber-Peanut Curd Salad) carries peanuts and dairy. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | Yes | Nothing comparable without it yet |
| Tree nuts | No | |
| Dairy | Yes | Nothing comparable without it yet |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 130 kcal
- Protein
- 5 g
- Carbs
- 8 g
- Fat
- 9 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 290 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Koshimbir (Cucumber-Peanut Curd Salad) takes about 15 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.