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beginner Condiments Maharashtrian Recipes under 15 min recipes

Khamang Kakdi – A cucumber salad like no other !

Khamang kakdi is a cucumber salad full of freshness, tang and flavor! Another everyday Maharashtrian preparation good to go with any regular meal. I bet you wouldn’t settle for any other cucumber salad , once you have sampled this!

I have been born and brought up in Delhi , but the food made at home was mostly Marathi –style , simple and flavorful. I was a very fussy eater back then , as far as veggies are concerned. Can you imagine I hated tomatoes (hate them even now). So if I saw anything red in Dal or Curries , I used to start with ‘separation of matter’ , into eatable and not-eatable stuff. I used to sit for hours finishing my meal. God knows how my Mom kept her calm.

But this salad was one of my favourite ( it still is!), no tomatoes u see. I could actually manage any meal with a side of Khamang Kakdi.

Cucumber in Marathi is called Kakdi , and the subtle tempering leads to this salad being called Khamang Kakdi.

Cucumber is full of freshness and crunch , but in this preparation we add some more texture with peanuts . Mixed with the flavors of lemon juice , freshly scraped coconut and a mild tempering , takes this salad to an all-together different level.

So try this now , and thank me later 😉

Print Recipe
Khamang Kakdi
Course salad
Cuisine maharashtrian
Prep Time 5 minutes
Cook Time 2 minutes
Servings
serving
Ingredients
  • 2 cucumbers , medium size, peeled and finely chopped
  • 1 tbsp peanuts , dry roasted and crushed into a coarse powder
  • 1 green chili , finely chopped
  • Bunch coriander leaves of , finely chopped
  • xbd lemon , juice
  • 1 tsp sugar
  • to taste Salt
  • 1 tbsp coconut , fresh , scraped
  • For tempering
  • 2 tsps oil
  • 1 tsp mustard seeds
  • xbc tsp hing
  • xbc tsp turmeric powder
Course salad
Cuisine maharashtrian
Prep Time 5 minutes
Cook Time 2 minutes
Servings
serving
Ingredients
  • 2 cucumbers , medium size, peeled and finely chopped
  • 1 tbsp peanuts , dry roasted and crushed into a coarse powder
  • 1 green chili , finely chopped
  • Bunch coriander leaves of , finely chopped
  • xbd lemon , juice
  • 1 tsp sugar
  • to taste Salt
  • 1 tbsp coconut , fresh , scraped
  • For tempering
  • 2 tsps oil
  • 1 tsp mustard seeds
  • xbc tsp hing
  • xbc tsp turmeric powder
Instructions
  1. In a mixing bowl add chopped cucumber , peanut powder , green chili, coriander , sugar , salt and lemon juice. Mix well and keep aside.
  2. Heat oil in a small kadhai , add mustard seeds. After they crackle add hing and turmeric powder. Pour the tempering onto the cucumber mixture. Give it a nice mix.
  3. Garnish with freshly scraped coconut.
  4. Serve immediately , with any regular meal .
Recipe Notes

TIPS

If you want to prepare it in advance , don’t add salt and sugar to it . Add it just before you serve ,otherwise the cucumber with release a lot of water and loose the taste and texture.

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2 Comment

  1. I’ve had this since I was a kid and the aunty who made this always used groundnut oil which I find, gives the dish another layer of taste. Thanks for featuring this. Brought back memories.

  2. Glad ! We Maharashtrians generally use groundnut oil in everyday cooking . And in this preparation also tempering is done with groundnut oil. It gives the dish a distinct flavor.

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