Khamang Kakdi is an easy, delicious, cooling and refreshing Maharashtrian style cucumber salad or side dish. It is generally served as part of a thali meal. Also known as Kakdi Koshimbir, just a few ingredients put together results in a healthy and tasty side dish. Personally, I enjoy a whole bowlful of it on its own as a snack or light lunch. Khamang in Marathi means delicious, tasty and well balanced. Which undoubtedly this salad recipe is. Kakdi is cucumber.
Memories
I’m not the kind of person who enjoys munching on cucumbers on their own. As part of a salad, smoothie or a drink it is fine. However, my whole outlook to cucumber changed some years ago. As part of the prasadam from the ISKCON Temple, Juhu, khamang kakdi was served as a side dish. With peanuts, coconut and the flavour of curry leaves, got me hooked onto the salad. Now whenever I get English or Persian cucumber, the first thing that comes to mind is Khamang Kakdi.
Sharing This Recipe With 2024 Alphabet Challenge Group
I think the members of this group are having fun with this challenge. I eagerly wait to check out what each of them have prepared. It is a bi-weekly event and we have reached Letter K. The challenge is to use an ingredient beginning with that letter or a dish name. This time I have opted to go with the dish name – Khamang Kakdi.
The Alphabet Challenge Journey So Far
AMARANTH PARATHA | RAJGIRA PARATHA
Amaranth Paratha is gluten free, vegan, soft, tasty and healthy flatbread. Pretty easy to make, it is a good way to include amaranth in your diet. Known as rajgira paratha in Hindi, these parathas can be enjoyed during fasting days like Ekadashi, Navratri, Ram Navmi, etc.
Beetroot Tomato Soup is a comforting, easy to make and healthy soup. With some warm spices, it is perfect for the cold season. With the weather so unpredictable at the moment, snow, rain, wind chills, storms, etc soups are so comforting and definitely warm up the body and soul.
Cranberry Achar or Cranberry Pickle is an easy to make, tangy, spicy, delicious pickle that comes together in a matter of a few minutes. However, you will have to wait for a few days before you can enjoy the pickle.Enjoy the pickle or achar with your parathas, rice dishes or add a bit to your sandwich. What I love about this pickle is the natural tanginess from the fresh cranberries.
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Egg Pulao is a one pot, delicious, filling pilaf dish that is made with long grain rice, eggs and spices. It is a versatile recipe as one can choose to add vegetables and spices of their choice. We enjoy egg pulao as a meal on its own with some raita and papad on the side. However you can easily serve it with any curry your choice.
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Iceberg Wedge Salad is a delicious, healthy way to enjoy crisp and crunchy lettuce. The classic wedge salad has a topping of bacon crumbles, onion and tomatoes with a generous drizzle of blue cheese dressing. My version of the Iceberg Wedge Salad is different- a vegetarian one.
Jeera Bhaat | Jeera Rice is full of flavour, aromatic, easy to make, fluffy rice. It is usually served with dals or curries. Rice in Gujarati or Maharashtrian language is called Bhaat, while in Hindi it is chawal. Jeera is cumin, and thus a generous amount of cumin seeds are added along with other spices to make this popular rice dish.
Kerstkransjes, Dutch Christmas Cookies are the cutest cookies. They are traditionally wreath shaped and used for hanging on Christmas trees. Easy to make, and tasty enjoy making them with your kids.
Kahk are traditional Egyptian Cookies that are generally baked during Eid. These cookies are amazingly tasty with a fabulous fine crumb, melt in the mouth texture, and aromatic.
Kiwi Cucumber Salsa is a perfect accompaniment to any Mexican Dish. Not only does it look bright and refreshing but is also very healthy. Enjoy it on its own as salad during the summer months.
Kenyan Chapati is a soft, flaky, chewy flatbread that is a staple part of celebratory meals in Kenya and other East African Countries. Popularly known as "chapo" in Kenya, it is usually enjoyed with curries as a main meal, with tea or eggs for breakfast.
Laknavi Kofta Curry is fried potato and greens dumplings in a rich creamy sauce that is made using yogurt, milk and cream. This delicious, flavourful, creamy curry is quite different from the usual tomato onion based sauces or curries. Laknavi refers to Lucknow.
CASHEW CURRY | KAJU MALUWA | SRI LANKAN KAJU CURRY
Cashew Curry | Kaju Maluwa is a mild, vegan coconut based Sri Lankan curry where generous amount of cashew nuts are used to prepare this dish. Usually prepared for special occasions, it is served with plain rice.
Kenyan Style Masala Chips also known as chips masala, is a popular dish on most restaurant menus in Kenya. Easy to make, spicy and tasty. It is a must to try out these chips when you visit Kenya.
Badam Kesar Pista Kulfi is a creamy, delicious frozen treat flavored with almonds, saffron, pistachio and cardamom. Easy to make, it never fails to impress my family and friends. Homemade kulfi is the best as it has no artificial flavorings or colors.
Kung Pao Cauliflower is a vegetarian/vegan take on the traditional Chinese Kung Pao. Cauliflower is oven roasted instead of deep frying. With a spicy sauce, enjoy it on its own, with some rice or noodles.
Rajma Masala or simply known as Rajma is a popular North Indian curry dish which is usually enjoyed with rice. Healthy, filling and rich in protein, it is comfort food for so many.
Maharage ya nazi/ kidney beans in coconut milk is a popular Swahili dish which is made from kidney beans, very simple spices, tomatoes and coconut milk. In the Kiswahili language maharage is red kidney beans and nazi is coconut.
Make sure the cucumber is fresh and crunchy. I have used English Cucumber which does not require to be peeled. If you are using cucumbers with thick skin, you will need to peel it first. Dice the cucumber as you like, into big chunks or small cubes.
Coconut
Fresh grated coconut is used for this recipe. As I don’t get fresh coconut, I have used frozen coconut. The salad does not taste the same with desiccated coconut. I usually get frozen grated coconut from an Indian Store.
Peanuts
Raw peanuts are roasted, shelled and then chopped or ground into a coarse powder. I take the easy way out by using unsalted roasted peanuts. Saves time. I chop the peanuts into small pieces. Whether you want to chop the peanuts or ground to a coarse powder, it is your choice.
Salt
Add according to your taste. Use any salt of your choice.
Green Chilli
Add according to your taste. Usually, the chillis are sliced and added to the salad. We prefer minced chillis so I go for the chilli paste which I always have in stock in my freezer.
Fresh Coriander
Chop fresh coriander. If the stems are tender, include them with the leaves. Just chop the stems finely.
Lemon Juice
Add according to your taste.
Sugar
For this recipe I prefer to use white sugar so that it does not alter the colour of the salad. We just require little sugar to balance the flavours.
Oil |Ghee
Need a little for tempering. Can use peanut oil if you have any. Otherwise any oil of your choice. For a vegan version do not use ghee.
Mustard Seeds
Rai, sarson ka dana. Need some for the tempering or vaghar.
Curry Leaves
Use fresh, frozen or dried. Don’t skip them as the leaves add such a delightful flavour and aroma to the salad.
Asafoetida
Hing. Add a little. If you want a gluten free version of the salad then omit asafoetida.
KHAMANG KAKDI
mayurisjikoni
Khamang Kakdi is an easy, delicious, cooling and refreshing Maharashtrian style cucumber salad or side dish. It is generally served as part of a thali meal. Also known as Kakdi Koshimbir, just a few ingredients put together results in a healthy and tasty side dish. Personally, I enjoy a whole bowlful of it on its own as a snack or light lunch. Khamang in Marathi means delicious, tasty and well balanced. Which undoubtedly this salad recipe is. Kakdi is cucumber.
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Just in case we haven’t met before I’m Mayuri Patel from the coastal sunny town of Mombasa. In fact more of a global citizen now as I spend time between Canada and India. I’m the creator and writer of Mayuri’s Jikoni. Jikoni is kitchen in Kiswahili. Love cooking up a storm in my jikoni. When I’m not in the jikoni then you may find me reading fiction books, watching romantic movies, listening to Bollywood songs or enjoying God’s creation, nature. If my recipes can inspire you to cook at home then my job is done here. Cook up a storm in your kitchen with easy to follow vegetarian recipes right from soups to desserts.
I’m the opposite. I actually prefer cucumbers on their own, instead of in a salad. However, this is a recipe I would definitely love to play around with a bit. It would be great to take to a summer cookout!
8 Comments
Jolene
May 22, 2024 at 7:06 am
Love the combination of cucumber with coconut and peanuts, never would have thought to put those together!
mayurisjikoni
May 31, 2024 at 10:00 am
Thanks Jolene, give it a try, it tastes really good.
Wendy Klik
May 23, 2024 at 12:25 am
It sounds khamang. I have a similar cucumber salad that I enjoy so I know I will love this version.
mayurisjikoni
May 31, 2024 at 9:59 am
That’s great Wendy and it is so easy to make.
Colleen – Faith, Hope, Love, & Luck
May 23, 2024 at 9:23 pm
I’m the opposite. I actually prefer cucumbers on their own, instead of in a salad. However, this is a recipe I would definitely love to play around with a bit. It would be great to take to a summer cookout!
mayurisjikoni
May 31, 2024 at 9:59 am
Thanks Colleen with the Indian flavour to this salad am sure you’ll impress your friends and family. It is such a cooling and delicious salad.
Sneha Datar
June 3, 2024 at 4:57 am
This one salad that mostly prepared in a Maharashtrian house, love this salad!
mayurisjikoni
June 7, 2024 at 11:24 am
Thanks Sneha.