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
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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 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.
If you don't have roasted peanuts then roast them in a pan over low heat till the skin begins to split and you get the aroma of the roasted peanuts.
Transfer the peanuts to a plate and allow them to cool.
If the skin of the cucumber is thick, peel it. Cut the cucumber into chunks or small cubes. Add to a mixing bowl.
Slice or mince the green chilli and add to the cucumber.
Chop the coriander and add to the salad.
Roughly chop the peanuts or process them into a course powder in a food processor. Add to the salad.
Add the grated coconut too.
Add salt, sugar and lemon juice. Mix the salad well.
PREPARE THE TEMPERING |VAGHAR
Heat the oil in a small pan over low heat.
When it is hot add the mustard seeds. They will begin to pop.
Add the asafoetida and curry leaves.
Take the pan off the heat.
Pour the tempering over the khamang kakdi or salad.
Mix well and serve.
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