Khamang kakdi is a delicious, slightly spicy crunchy cucumber salad from Maharashtrian cuisine. It is also known as kakdi chi koshimbir which in Marathi means salad (koshimbir) made from cucumber (kakdi).
Cucumber, fresh coconut, roasted peanuts, lemon juice and green peppers are tempered with mustard and curry leaves. So you can imagine what tastes, flavors and textures this cucumber salad must have.
In fact, it’s so good that you can just have it clearly. You can even serve khamang kakdi as a side dish with any vegetarian Maharashtrian meal like monitor lizard bhaat or usal or vangi bhath or bharli vangi or bharli bhindi.
It is a very easy recipe and is done quickly. So Khamang kakdi is an option when you want to have refreshing and light food between meals.
For Khamang Kakdi
▢ 2 cups finely chopped cucumbers (kakdi) or 2 medium cucumbers
▢ ¼ cup roasted peanuts
▢ ¼ cup freshly grated coconut
▢ 1 green chili, finely chopped
▢ 1 teaspoon of lemon juice – can be added more or less
▢ 1 tablespoon chopped coriander leaves (dhania patta)
▢ salt as needed
▢ Sugar as needed
▢ 1 tablespoon of oil (peanut or sunflower oil)
▢ ½ teaspoon of mustard seeds
▢ 7 to 8 curry leaves
Make Khamang Kakdi
- Heat a small saucepan and add ¼ cup peanuts.
- Over low heat, stir the roasted peanuts often.
- The peanuts should have a few black spots and should be roasted well. Keep them aside until they are completely cool.
- Rinse 2 medium-sized cucumbers. Chop them finely. You will need finely chopped cucumber about 2 cups.
- For 15 to 20 minutes, keep the chopped cucumber aside in a bowl or plate.
- Meanwhile, when the peanuts cool, remove the skin from the peanuts. Just rub them between your palms and the skin of peanut will come out easily. Add the peanuts in a pestle mortar.
- Crush to a coarse powder. You can even crush peanuts in a small blender-grinder jar.
- After 15-20 minutes, squeeze the water out of the cucumber and add them all to a mixing bowl.
- Add the coarsely crushed peanuts.
- Add ¼ cup of fresh grated coconut, 1 green chili (chopped), 1 tablespoon of chopped cilantro leaves and 1 teaspoon of lemon juice. You can add less or more lemon juice as needed.
- Mix very well.
Tempering for Khamang Kakdi
- Heat 1 tablespoon of oil in a tadka pan or small saucepan. Add ½ teaspoon of mustard seeds and let them crackle.
- When the mustard seeds finish cracking, add 7 to 8 curry leaves (chopped or whole). Stir and then extinguish the flame.
- Pour the tempering mixture into the cucumber mixture.
- Mix very well. Now you can store the khamang kakdi mixture in the refrigerator if it is not being served.
- Just before serving, add sugar and salt to taste.
- Mix well then serve the khamang kakdi.