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:
khamang kakdi recipe
INGREDIENTS FOR khamang kakdi recipe
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 khamang kakdi recipe
making khamang kakdi:
- heat a small pan and add ¼ cup peanuts.
- on a low flame stirring often roast the peanuts.
- the peanuts should have a few black spots on them and should be well roasted. keep them aside till they are cooled completely.
- rinse 2 medium sized cucumbers. chop them finely. you will need about 2 cups of finely chopped cucumber.
- keep the chopped cucumber aside for 15 to 20 minutes in a bowl or plate.
- 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.
- crush to a coarse powder. you can even crush peanuts in a small mixer-grinder jar.
- after 15 to 20 minutes squeeze water from the cucumber and add them all in a mixing bowl.
- add the coarsely crushed peanuts.
- 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.
- mix very well.
making tempering for khamang kakdi:
- heat 1 tablespoon oil in a tadka pan or small pan. add ½ teaspoon mustard seeds and let them crackle.
- when the mustard seeds finish crackling, add 7 to 8 curry leaves (chopped or whole). stir and then switch off the flame.
- pour the tempering mixture in the cucumber mixture.
- mix very well. now you can keep the khamang kakdi mixture in the fridge if not serving.
- just before serving add some sugar and salt as per taste.
- mix well and then serve khamang kakdi.
TRENDING RECIPE
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.
Hello mam today my daughter made your maharastrian cucumber salad in fireless
cooking competition. She won the first prize. I could not resist myself to share this with you. Thank you.
thanks nalini for sharing this. nice to know and glad too. regards to you and your daughter.
hi dassana.. i made this today and we loved it… this is definitely gonna be a regular on teh menu now….thank u
thanks renu for the feedback
looks easy and I’m sure tastes excellent as well
the khamang kakdi tastes very good.
Dear dassana,
Hi, I have recently subscribed to your newsletters.You are a wonderful cook and thanks to you, okay cooks like us can dish out delicious recipes.Keep up the good work and God bless you always..
thanks a lot rupam. i am a good cook but i also meet with disasters at times. thanks for the lovely words, though.
Hi Dassana ! went through your recipe of Cucumber Salad. The recipe sounds interesting,yummy & liplicious.But i want to know as to how many calories are there in ONE CUP of this salad? Secondly,coconut and peanuts have too many calories & hence forbidden for people who are OBESE & having OSTEOARTHRITIS, in such a situation what other ingredient can be added in this salad ? Thanks.
hi rewa. i don’t know how many calories are in 1 cup of this salad. the flavors in this salad mainly come from coconut and peanuts. a suggestion would be to avoid coconut and add seeds like roasted sunflower seeds, pumpkin seeds, melon seeds, flax seeds or sesame seeds. in fact you can roast all the seeds and add them. the coconut would be missing but the crunch in the salad would be still there due to the seeds.
Thank you 4 the awsum receipe,try a variation of little less curry leaves nd add fresh blocks of cottage cheese nd or cashew nuts ….. Hope your camera is fixed soon nd keep dem receipies cummin mwahh.
will try your variation in the khamang kakdi recipe next time.thanks umme 🙂
This is awesome. I did not know that something like this can be made by Cucumber. Want to see my recipes? Visit veg-recipes-capital.in
New salad…It has loads of flavors..Looks very yumm…
Hope your camera is back to ur hands soon..
I love khamang kakdi with sabudana khichdi.. adding phodni is new to me.. looks good 🙂
the phodni or tempering adds a lot of flavor to the khamang kakdi
Another awesome looking recipe with freshly grated coconut. Sigh. 🙂
Hey you re-did your blog, right? I am not crazy–I hope! Looks wonderful!
thanks laura. yes we made some changes to the blog.
This is my favorite salad. Khamang kakdi, varan- bhaat and batata bhaji. Wow, the perfect meal.
Your salad looks wonderful . Going to make it today!
Hi Asmita can you tell me what is VARAN-BHAAT? and how is it made? if i get this recipe i will try it & let you know.Thanks.
hi rewa, varan is a maharashtrian style simple dal and bhaat is steamed rice in marathi language. there is one recipe on my blog which has coconut in it. you can skip the coconut in this one. link here: https://www.vegrecipesofindia.com/varan-bhaat-recipe/
i checked asmita’s blog and there is no varan recipe. however there is another maharashtrian dal called as amti which is also an excellent dal that goes with rice or chapatis. here is the link: http://www.compulsivefoodie.com/2011/10/21/yellow-lentil-toor-aamti/
on google search you will find many varan recipes that do not add coconut.
Oh the camera not working is a nightmare and so frustrating too.
I love making Khaman salads with cucumber and carrot mix. Lovely picture as always.
Hello Dassana!!!
Sorry to hear about ur camera… it would be our loss actually!! 🙁
Thanks for posting this recipe coz it has been a while since I made this!!! And yes, even I love to have it all by itself, also it is a simple dish to make especially when I am tired of making any bhaji during summers!! Just a point…. I believe it is good idea to use ‘Vili’, i.e our traditional equipment for cutting/ chopping, to cut the cucumber. The word we use is ‘kakdi chochavne’ where the cucumber is first given random vertical cuts and then chopped (difficult to explain but I am sure u already know this). We also follow this method for making kobi pachadi.
Sorry to take up so much space, but couldn’t help commenting!
Take care!
hi suruchi, the camera not working at the festive time is really a dampener for me.
i know about vili. at home my mom still uses this traditional tool for cutting some veggies. i have seen one of my maharashtrian neighbors doing the method you have described above. it is alright if you comment a lot. i will be updating the info you have given in the post soon.
Thanks dear!!!
I just love this…my kind of salad…yummmmmm
I liked the new change to your blog… sad to know about your camera also nice delicious healthy recipe. Take care and looking forward for more recipes !
Never heard or tried this cucumber salad. I will try soon. Need to stock up some ingredients first. Very healthy and nutritious kamang kakdi recipe. The Pic is so beautiful with the plants. I guess it was taken in balcony or garden. I hope your camera get repaired ASAP.
do make this cucumber salad. it is very good and you will like it also. it is the kitchen balcony. even i hope the camera gets done quickly.
Looks lovely. The only problem would be the curry leaves, they are not standard to get here.
you can make the salad without curry leaves. they do add a lot of flavor but still the salad can be made without them.
New dish for me n looking wonderful n healthy
Event: Dish name starts with P