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)

Recipe Snapshot

  • Prep time: 12 minutes
  • Cook time: 3 minutes
  • Total time: 15 minutes
  • Yield: 3
  • Category: Side Dish, Snacks
  • Cuisine: Indian, Maharashtrian

Ingredients

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

Method

Making khamang kakdi

  1. Heat a small pan and add the peanuts.
  2. On a low heat stirring often roast the 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.
  4. Rinse the cucumbers. Peel and then chop them finely.
  5. Keep the chopped cucumber aside for 15 to 20 minutes in a bowl or plate.
  6. 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.
  7. Crush to a coarse powder. You can even crush peanuts in a small mixer-grinder jar or spice-grinder
  8. 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.
  9. Add the coarsely crushed peanuts.
  10. 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.
  11. Mix very well.

Making tempering for khamang kakdi

  1. Heat oil in a tadka pan or small pan. Keep heat to a low. Add mustard seeds and let them crackle.
  2. When the mustard seeds finish crackling, add curry leaves (chopped or whole). Stir and then switch off the heat.
  3. Pour the tempering mixture in the cucumber mixture.
  4. Mix very well. Now you can keep the khamang kakdi mixture in the fridge for a couple of hours if not serving immediately.
  5. Just before serving add sugar and salt as per taste.
  6. Mix well and then serve khamang kakdi. You can garnish with some coriander leaves while serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.