KHAMANG KAKDI
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.
Ingredients
FOR THE SALAD
- 250 g cucumber approx 2 cups diced
- ¼ cup grated coconut fresh
- ¼ cup roasted peanuts shelled
- 1-2 green chillis
- ½ tsp salt
- ½ tsp sugar
- 2 tbsp fresh coriander chopped
- 1 tbsp lemon juice
FOR TEMPERING |VAGHAR
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 sprig curry leaves
- ⅛ tsp asafoetida optional
Instructions
PREPARE THE SALAD
- 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.