Khamang Kakdi Kakdi Chi Koshimbir Maharashtrian Cucumber Salad

About Khamang Kakdi

Khamang Kakdi is a delightful salad having various flavors and textures. It features a mix of cucumber, fresh coconut, roasted peanuts, lemon juice and green chilies that are later tempered with mustard and curry leaves. So you can imagine the taste, flavor and texture this cucumber salad must be having. For the cucumber, feel free to use the Indian varieties of cucumber. If you prefer less seeds, then make the salad with English cucumber. This is a very easy recipe and gets done quickly. So when you want to have refreshing and light food between meals, then this Khamang kakdi is an option you can try. This kakdi koshimbir is so good, that you can just have it as is. It also pairs well as a side dish with any vegetarian Maharashtrian meal like Varan Bhaat or Usal or Vangi Bath or Bharli Vangi or Bharli Bhendi.

How to make Khamang Kakdi

Preparation

1. Heat a small pan and add ¼ cup peanuts. You can skip this step of roasting peanuts, if you have pre-roasted 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 2 medium-sized cucumbers. Chop them finely. You will need about 2 cups of finely chopped cucumber.
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 skin from the peanuts. Just rub them between your palms and the skin comes 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 a spice-grinder.

Making kakdi koshimbir

8. After 15 to 20 minutes squeeze water from the cucumber by cupping them between your palms or holding them in your fist. You can also place them in a mesh strainer and press with a wooden spatula to release the juices. Then add them to a mixing bowl.
9. Add the coarsely crushed peanuts.
10. Then add the following ingredients:

¼ cup fresh grated coconut1 tablespoon chopped coriander leaves 1 teaspoon lemon juice for some tang. You can add less or more lemon juice as required.

11. Stir and mix to combine.
12. Add 1 green chili (chopped) and mix again.

Making tempering

13. Heat 1 tablespoon oil in a tadka pan or small pan. Add ½ teaspoon mustard seeds and let them crackle on a low to medium-low heat. Use any neutral flavored oil.
14. When the mustard seeds finish crackling, add 7 to 8 curry leaves (chopped or whole). Stir and then switch off the heat.
15. Pour the tempering mixture into the cucumber mixture.
16. Stir and mix very well. Now you can keep the khamang kakdi mixture in the fridge for a couple of hours if not serving immediately.
17. Just before serving add some sugar and salt as per taste.
18. Mix well.
19. Serve khamang kakdi as it as or as a side dish with any Maharashtrian meal. You can garnish with some coriander leaves while serving. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Fresh and Creamy Avocado Salad Recipe Vegetable Salad Recipe Fruit Salad Recipe (Simple, Easy & Healthy) Russian Salad This Khamang Kakdi post from the archives (October 2012) has been republished and updated on 14 September 2021.

title: “Khamang Kakdi Kakdi Chi Koshimbir Maharashtrian Cucumber Salad " ShowToc: true date: “2024-09-14” author: “Edgar Boyer”

About Khamang Kakdi

Khamang Kakdi is a delightful salad having various flavors and textures. It features a mix of cucumber, fresh coconut, roasted peanuts, lemon juice and green chilies that are later tempered with mustard and curry leaves. So you can imagine the taste, flavor and texture this cucumber salad must be having. For the cucumber, feel free to use the Indian varieties of cucumber. If you prefer less seeds, then make the salad with English cucumber. This is a very easy recipe and gets done quickly. So when you want to have refreshing and light food between meals, then this Khamang kakdi is an option you can try. This kakdi koshimbir is so good, that you can just have it as is. It also pairs well as a side dish with any vegetarian Maharashtrian meal like Varan Bhaat or Usal or Vangi Bath or Bharli Vangi or Bharli Bhendi.

How to make Khamang Kakdi

Preparation

1. Heat a small pan and add ¼ cup peanuts. You can skip this step of roasting peanuts, if you have pre-roasted 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 2 medium-sized cucumbers. Chop them finely. You will need about 2 cups of finely chopped cucumber.
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 skin from the peanuts. Just rub them between your palms and the skin comes 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 a spice-grinder.

Making kakdi koshimbir

8. After 15 to 20 minutes squeeze water from the cucumber by cupping them between your palms or holding them in your fist. You can also place them in a mesh strainer and press with a wooden spatula to release the juices. Then add them to a mixing bowl.
9. Add the coarsely crushed peanuts.
10. Then add the following ingredients:

¼ cup fresh grated coconut1 tablespoon chopped coriander leaves 1 teaspoon lemon juice for some tang. You can add less or more lemon juice as required.

11. Stir and mix to combine.
12. Add 1 green chili (chopped) and mix again.

Making tempering

13. Heat 1 tablespoon oil in a tadka pan or small pan. Add ½ teaspoon mustard seeds and let them crackle on a low to medium-low heat. Use any neutral flavored oil.
14. When the mustard seeds finish crackling, add 7 to 8 curry leaves (chopped or whole). Stir and then switch off the heat.
15. Pour the tempering mixture into the cucumber mixture.
16. Stir and mix very well. Now you can keep the khamang kakdi mixture in the fridge for a couple of hours if not serving immediately.
17. Just before serving add some sugar and salt as per taste.
18. Mix well.
19. Serve khamang kakdi as it as or as a side dish with any Maharashtrian meal. You can garnish with some coriander leaves while serving. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Fresh and Creamy Avocado Salad Recipe Vegetable Salad Recipe Fruit Salad Recipe (Simple, Easy & Healthy) Russian Salad This Khamang Kakdi post from the archives (October 2012) has been republished and updated on 14 September 2021.