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.
Few more Salad recipes for you!
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khamang kakdi
By Dassana Amit
Ingredients
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
- 1 tablespoon oil (peanut or sunflower oil)
- ½ teaspoon mustard seeds
- 7 to 8 curry leaves
Instructions
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.
Nutrition Info Approximate values
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Preparation 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.
Making khamang kakdi
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.
Hi Dassana, this recipe is fantastic and it is so easy to prepare. Thank you so much for sharing.
Hi Indira, welcome and thanks for the feedback. Yes, this is an easy recipe and tastes good too.
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.