khamang kakdi recipe | maharashtrian cucumber salad, kakdi chi koshimbir

khamang kakdi recipe with step by step pics. khamang kakdi is a delicious lightly spiced crunchy cucumber salad from the maharashtrian cuisine. its also known as kakdi chi koshimbir which in marathi language means, salad (koshimbir) made from cucumber (kakdi).

cucumber, fresh coconut, roasted peanuts, lemon juice & green chilies are tempered with mustard & curry leaves. so you can imagine what tastes, flavors & textures this cucumber salad must be having.

in fact it is so good, that you can just have it plain. you can even serve khamang kakdi as a side dish with any vegetarian maharashtrian meal like varan bhaat or usal or vangi bhath or bharli vangi or bharli bhindi.

this is a very easy recipe and gets done quickly. so when you want to have refreshing and light food between meals, then this khamang kakdi is an option.

if you are looking for more maharashtrian recipes then do check poori bhaji, ukadiche modak, fried modak, puran poli, coconut ladoo and thalipeeth recipe.

khamang kakdi recipe given below:

5 from 5 votes

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khamang kakdi recipe | maharashtrian cucumber salad recipe

khamang kakdi recipe - popular maharashtrian cucumber salad. also known as kakdi chi koshimbir.

course side dish, snacks

cuisine indian, maharashtrian

prep time 12 minutes

cook time 3 minutes

total time 15 minutes

servings 3

rough calories per serving 155 kcal

author dassana amit

ingredients (1 cup = 250 ml)

for khamang kakdi:

• 2 cups finely chopped cucumbers (kakdi), or 2 medium sized cucumbers
• ¼ cup roasted peanuts
• ¼ cup freshly grated coconut
• 1 green chili, finely chopped
• 1 teaspoon lemon juice - can be added more or less
• 1 tablespoon chopped coriander leaves (dhania patta)
• salt as required
• sugar as required

for tempering khamang kakdi:

• 1 tablespoon oil (peanut or sunflower oil)
• ½ teaspoon mustard seeds (rai)
• 7 to 8 curry leaves (kadi patta)

how to make recipe

making khamang kakdi:

1. heat a small pan and add ¼ cup peanuts.

2. on a low flame stirring often roast the peanuts.

3. the peanuts should have a few black spots on them and should be well roasted. keep them aside till they are cooled completely.

4. rinse 2 medium sized cucumbers. chop them finely. you will need about 2 cups of finely chopped cucumber.

5. keep the chopped cucumber aside for 15 to 20 minutes in a bowl or plate.

6. meanwhile when the peanuts cool down, remove the skin from the peanuts. just rub them between your palms and the peanut skin will come out easily. add the peanuts in a mortar-pestle.

7. crush to a coarse powder. you can even crush peanuts in a small mixer-grinder jar.

8. after 15 to 20 minutes squeeze water from the cucumber and add them all in a mixing bowl.

9. add the coarsely crushed peanuts.

10. add ¼ cup fresh grated coconut, 1 green chili (chopped), 1 tablespoon chopped coriander leaves and 1 teaspoon lemon juice. you can add less or more lemon juice as required.

11. mix very well.

making tempering for khamang kakdi:

1. heat 1 tablespoon oil in a tadka pan or small pan. add ½ teaspoon mustard seeds and let them crackle.

2. when the mustard seeds finish crackling, add 7 to 8 curry leaves (chopped or whole). stir and then switch off the flame.

3. pour the tempering mixture in the cucumber mixture.

4. mix very well. now you can keep the khamang kakdi mixture in the fridge if not serving.

5. just before serving add some sugar and salt as per taste.

6. mix well and then serve khamang kakdi.

how to make khamang kakdi recipe:

1. heat a small pan and add ¼ cup peanuts.

2. on a low flame stirring often roast the peanuts.

3. the peanuts should have a few black spots on them and should be well roasted. keep them aside till they are cooled completely.

4. rinse 2 medium sized cucumbers. chop them finely. you will need about 2 cups of finely chopped cucumber.

5. keep the chopped cucumber aside for 15 to 20 minutes in a bowl or plate.

6. meanwhile when the peanuts cool down, remove the skin from the peanuts. just rub them between your palms and the skin comes out easily. add the peanuts in a mortar-pestle.

7. crush to a coarse powder. you can even crush peanuts in a small mixer-grinder jar.

8. after 15 to 20 minutes squeeze water from the cucumber and add them all in a mixing bowl.

9. add the coarsely crushed peanuts.

10. add ¼ cup fresh grated coconut, 1 tablespoon chopped coriander leaves and 1 teaspoon lemon juice. you can add less or more lemon juice as required.

11. mix very well.

12. add 1 green chili (chopped) and mix again.

making tempering for khamang kakdi:

13. heat 1 tablespoon oil in a tadka pan or small pan. add ½ teaspoon mustard seeds and let them crackle.

14. when the mustard seeds finish crackling, add 7 to 8 curry leaves (chopped or whole). stir and then switch off the flame.

15. pour the tempering mixture in the cucumber mixture.

16. mix very well. now you can keep the khamang kakdi mixture in the fridge if not serving immediately.

17. just before serving add some sugar and salt as per taste.

18. mix well.

19. serve khamang kakdi plain or as a side dish with any maharashtrian meal.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.

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