khamang kakdi recipe | maharashtrian cucumber salad, kakdi chi koshimbir

5 from 5 votes
khamang kakdi recipe - popular maharashtrian cucumber salad. also known as kakdi chi koshimbir.
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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).

khamang kakdi recipe

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 bhajiukadiche modakfried modakpuran policoconut ladoo and thalipeeth recipe.

khamang kakdi recipe given below:

khamang kakdi recipe, maharashtrian cucumber salad recipe
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.

making khamang kakdi recipe

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

making khamang kakdi recipe

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

making khamang kakdi recipe

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

making khamang kakdi recipe

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

making khamang kakdi recipe

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.

making khamang kakdi recipe

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

making khamang kakdi recipe

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

making khamang kakdi recipe

9. add the coarsely crushed peanuts.

making khamang kakdi recipe

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.

making khamang kakdi recipe

11. mix very well.

making khamang kakdi recipe

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

making khamang kakdi recipe

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.

making khamang kakdi recipe

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

making khamang kakdi recipe

15. pour the tempering mixture in the cucumber mixture.

making khamang kakdi recipe

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

making khamang kakdi recipe

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

khamang kakdi recipe

18. mix well.

khamang kakdi recipe

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

kakdi koshimbir recipe

 

 

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

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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32 thoughts on “khamang kakdi recipe | maharashtrian cucumber salad, kakdi chi koshimbir

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  1. 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.

  2. 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

  3. looks easy and I’m sure tastes excellent as well

    • the khamang kakdi tastes very good.

  4. 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.

  5. 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.

  6. 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 🙂

  7. 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

  8. New salad…It has loads of flavors..Looks very yumm…
    Hope your camera is back to ur hands soon..

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