No matter how much you love to munch on crunchy cucumbers and healthy walnuts, there’s always a way to include them in tasty salads such as this Konkani Kochimbri. Tasty, healthy, refreshing and filling, this easy Konkani cucumber and pomegranate salad recipe ingeniously makes each ingredient sing in this delicious amalgamation. It hardly requires any processing and gets ready in a snap. There couldn’t be more motivation required for you to try this traditional Konkani kochimbri recipe locally known as Kakdi chi Kochimbri. This festive and tropical Konkani Cucumber and Pomegranate Salad recipe right from the heart of Konkan will bring a burst of freshness to any meal it is served with. Jump to Recipe
▲ Serve the Konkani Cucumber and Pomegranate Salad topped with toasted California walnuts
When your meals are incomplete without yogurt and cucumbers, then toss them together and make this Konkani salad to add a twist. We love this special Konkani cucumber and pomegranate salad at home because it brings together your usual favourites along with California walnuts and turns the dish into something extravagantly scrumptious.
▲ Make the dressing for the Cucumber and Pomegranate Salad
This Indian cucumber salad which hails from the Konkan coast of India is an innovative take on the usual cucumber and pomegranate salad. The tangy, spicy and savoury flavours typical of the Konkani cuisine make this vibrant salad relish-worthy.
▲ Add half the dressing to the pomegranate arils / seeds
We might pass this over for a regular yogurt and cucumber salad or raita but we need to take into consideration the flavour profile of the various other ingredients like California walnuts, spring onions, pomegranates, cumin, pepper, and mint and lime juice. These ingredients favourably influence the texture and taste of the Konkani kochimbri. The finely chopped spring onions, green chillies and lime juice dressing used to flavour the salad renders a sweet, sour and spicy taste whereas the juicy pomegranates add a pop of sweet and tart freshness.
▲ Toss the remaining dressing with the cucumbers
The creamy yogurt binds all the cucumber and pomegranate salad ingredients together balancing out the crunch from the diced cucumbers and California walnuts. Overall, this Konkani cucumber and pomegranate salad recipe, with its diverse textural and flavour experience, is a sensorial delight for your taste buds. With the little pomegranate arils resembling vibrant rubies topped with walnuts, it is even visually attractive to look at.
▲ Pour the thick yogurt over the cucumber in a large bowl
From the probiotics in the yogurt to the nutrient and antioxidant-packed pomegranate arils, along with healthy California walnuts and cucumbers that are low on calories yet high on fibre, this Indian salad recipe is full of natural goodness. It is hard to miss the abundance of nutrients in this salad which uses raw ingredients thus maximising the benefits of consuming it. Being keto-friendly, gluten-free this no-oil salad should be the top choice for weight-watchers and those looking for healthy meal options to include in their diet.
▲ Tip the pomegranate arils / seeds over the yogurt
Dress your poppadoms, serve with biryani, make it a part of a lavish thali, or have it with naans; you can eat this salad with practically anything or all by itself. This crunchy, zingy and refreshing salad is perfect on any hot day or a great accompaniment for a hearty winter dish. A rice dish like a pulao and this Konkani salad, which borders on raita and a salad, is a winning combination. In all its forms, with or without accompaniment, this Konkani cucumber and pomegranate salad recipe is a crowd-pleaser.
▲Tip the California walnuts over the salad
Being a Konkani favourite, this salad is often a part of most Konkani feasts and is served with curries like Konkani Potato Curry, Keema Curry and Chana Ghashi. Well, if this salad piques your interest then you must try some of our other delish low-calorie salad recipes like Thai Cucumber Salad, Chilli Potato Salad, Chicken Salad and Indian Egg Salad.
▲ Toss the Konkani Cucumber and Pomegranate Salad well
This salad is best served as soon as it is prepared else it might become runny as the ingredients, especially cucumbers, might ooze water over time. The best way to make sure it tastes its best when served is to make sure to mix up all the ingredients together just before serving.
▲ Spoon the Konkani Cucumber and Pomegranate Salad topped with toasted California walnuts into individual bowls and enjoy
If you want to do some pre-preparation, we suggest creating a mise en place ahead and assembling the salad right before the meal is served. You can use the leftover cucumber and pomegranate salad as a dip with lavash, as a pita pocket filling along with some meat, or in a Mediterranean wrap.