Khamang Kakdi (Maharashtrian Cucumber Salad)

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Khamang Kakdi is a delicious lightly spiced crunchy cucumber salad from the Maharashtrian cuisine. Freshness in a bowl, Khamang kakdi is made with cucumber, coconut, peanuts and a few herbs and spices. It is also known as kakdi chi koshimbir which in Marathi language means, salad (koshimbir) made from cucumber (kakdi).

khamang kakdi served in a bowl with main course meal and text layovers.

About Khamang Kakdi

Khamang Kakdi is a delightful salad having various flavors and textures. It features a mix of cucumber, fresh coconut, roasted peanuts, lemon juice and green chilies that are later tempered with mustard and curry leaves. So you can imagine the taste, flavor and texture this cucumber salad must be having.

For the cucumber, feel free to use the Indian varieties of cucumber. If you prefer less seeds, then make the salad with English cucumber.

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 you can try.

This kakdi koshimbir is so good, that you can just have it as is. It also pairs well as a side dish with any vegetarian Maharashtrian meal like Varan Bhaat or Usal or Vangi Bath or Bharli Vangi or Bharli Bhendi.

Step-by-Step Guide

How to make Khamang Kakdi

Preparation

1. Heat a small pan and add ¼ cup peanuts. You can skip this step of roasting peanuts, if you have pre-roasted peanuts.

peanuts in a pan

2. On a low heat stirring often roast the peanuts.

roasting 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.

roasted peanuts in the pan

4. Rinse 2 medium-sized cucumbers. Chop them finely. You will need about 2 cups of finely chopped cucumber.

finely chopped cucumbers

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

chopped cucumbers in a bowl

6. Meanwhile when the peanuts cool at room temperature, 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.

peanuts in a mortar pestle

7. Crush to a coarse powder. You can even crush peanuts in a small mixer-grinder jar or a spice-grinder.

crushing peanuts to a coarse powder

Making kakdi koshimbir

8. After 15 to 20 minutes squeeze water from the cucumber by cupping them between your palms or holding them in your fist.

You can also place them in a mesh strainer and press with a wooden spatula to release the juices. Then add them to a mixing bowl.

after squeezing water adding cucumber to a mixing bowl

9. Add the coarsely crushed peanuts.

crushed peanuts added to cucumber

10. Then add the following ingredients:

  • ¼ cup fresh grated coconut
  • 1 tablespoon chopped coriander leaves
  • 1 teaspoon lemon juice for some tang. You can add less or more lemon juice as required.
coocnut, coriander leaves and lemon juice added

11. Stir and mix to combine.

mixing the mixture

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

green chili added

Making tempering

13. Heat 1 tablespoon oil in a tadka pan or small pan. Add ½ teaspoon mustard seeds and let them crackle on a low to medium-low heat. Use any neutral flavored oil.

mustard seeds in oil in a tadka pan

14. When the mustard seeds finish crackling, add 7 to 8 curry leaves (chopped or whole). Stir and then switch off the heat.

curry leaves added

15. Pour the tempering mixture into the cucumber mixture.

adding tempering mixture to cucumber mixture

16. Stir and mix very well. Now you can keep the khamang kakdi mixture in the fridge for a couple of hours if not serving immediately.

mixing khamang kakdi mixture

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

salt and sugar added to khamang kakdi

18. Mix well.

mix khamang kakdi again

19. Serve khamang kakdi as it as or as a side dish with any Maharashtrian meal. You can garnish with some coriander leaves while serving.

khamang kakdi served in a bowl with main course meal

Few More Salads For You!

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khamang kakdi in a blue rimmed white bowl

Khamang Kakdi

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)
5 from 7 votes
Prep Time 12 minutes
Cook Time 3 minutes
Total Time 15 minutes
Cuisine Indian, Maharashtrian
Course Side Dish, Snacks
Diet Gluten Free, Vegan
Difficulty Level Easy
Servings 3
Units

Ingredients

For khamang kakdi

  • 2 cups finely chopped cucumber 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 (cilantro)
  • salt as required
  • ½ teaspoon sugar or add as required

For tempering

  • 1 tablespoon oil peanut or sunflower oil or any neutral oil
  • ½ teaspoon mustard seeds
  • 7 to 8 curry leaves

Instructions
 

Making khamang kakdi

  • Heat a small pan and add the peanuts.
  • On a low heat 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 the cucumbers. Peel and then chop them finely.
  • Keep the chopped cucumber aside for 15 to 20 minutes in a bowl or plate.
  • Meanwhile when the peanuts cool at room temperature, remove the skins 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 or spice-grinder
  • After 15 to 20 minutes squeeze water from the cucumber by cupping between your palms or holding between your fists. Then add the cucumber in a mixing bowl.
  • Add the coarsely crushed peanuts.
  • Add fresh grated coconut, chopped green chilies, 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 oil in a tadka pan or small pan. Keep heat to a low. Add mustard seeds and let them crackle.
  • When the mustard seeds finish crackling, add curry leaves (chopped or whole). Stir and then switch off the heat.
  • Pour the tempering mixture in the cucumber mixture.
  • Mix very well. Now you can keep the khamang kakdi mixture in the fridge for a couple of hours if not serving immediately.
  • Just before serving add sugar and salt as per taste.
  • Mix well and then serve khamang kakdi. You can garnish with some coriander leaves while serving.

Nutrition Info (Approximate Values)

Nutrition Facts
Khamang Kakdi
Amount Per Serving
Calories 158 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Sodium 829mg36%
Potassium 231mg7%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 161IU3%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 29mg145%
Vitamin B6 1mg50%
Vitamin C 52mg63%
Vitamin E 3mg20%
Vitamin K 7µg7%
Calcium 32mg3%
Vitamin B9 (Folate) 307µg77%
Iron 1mg6%
Magnesium 37mg9%
Phosphorus 75mg8%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Khamang Kakdi post from the archives (October 2012) has been republished and updated on 14 September 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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5 from 7 votes (4 ratings without comment)

36 Comments

  1. Hi there,
    This recipe looks yummy! Can one use dessicated grated coconut instead of fresh? If so, what would the quantity be (compared to the fresh coconut in the recipe) and any special treatment of the coconut (soaking?) beforehand?

    1. If using desiccated coconut, you will need to soak them in warm water for about 20 to 30 minutes. This will soften them. Then drain all the water and add to the preparation. You could add about 2 to 3 tablespoons of desiccated coconut.

  2. Hi Dassana, this recipe is fantastic and it is so easy to prepare. Thank you so much for sharing.5 stars

    1. Hi Indira, welcome and thanks for the feedback. Yes, this is an easy recipe and tastes good too.

  3. 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.

    1. thanks nalini for sharing this. nice to know and glad too. regards to you and your daughter.

  4. hi dassana.. i made this today and we loved it… this is definitely gonna be a regular on teh menu now….thank u5 stars

  5. 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..

    1. thanks a lot rupam. i am a good cook but i also meet with disasters at times. thanks for the lovely words, though.

  6. 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.

    1. 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.

  7. 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.

    1. will try your variation in the khamang kakdi recipe next time.thanks umme 🙂

  8. 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

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

  10. I love khamang kakdi with sabudana khichdi.. adding phodni is new to me.. looks good 🙂

  11. Another awesome looking recipe with freshly grated coconut. Sigh. 🙂

    Hey you re-did your blog, right? I am not crazy–I hope! Looks wonderful!

  12. 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!

    1. 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.

      1. 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.

  13. 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.

  14. 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!

    1. 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.

  15. 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 !

  16. 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.5 stars

    1. 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.

  17. Looks lovely. The only problem would be the curry leaves, they are not standard to get here.

    1. you can make the salad without curry leaves. they do add a lot of flavor but still the salad can be made without them.