Khamang Kakdi ,Kakadi Chi Koshimbir
A healthy summer salad of cucumber, coconut, and peanuts.
Prep Time10 minutes mins
Cook Time2 minutes mins
Total Time12 minutes mins
Course: Salad, Side Dish
Cuisine: Maharashtrian Cuisine
Keyword: khamang kakdi
Servings: 2 people
Author: Anjana Chaturvedi
- 3 Medium size Cucumber / Kheera / Kakdi
- 4 tbsp Peanuts / Moongphali (Roasted)
- 4 tbsp Fresh Coconut, Grated
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
- 1 Green Chillies / Hari Mirch chopped
- 1 tbsp Lemon Juice / Nimbu Ka Ras
- 3/4 tsp Sugar / Chini
- to taste Salt / Namak
For The Tempering /tadka
- 3/4 tbsp Clarified Butter / Desi Ghee
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 3/4 tsp Mustard Seeds / Rai
- 8 Curry Leaves Chopped
- pinch of Asafoetida / Hing powder
Rinse and peel the cucumbers and finely chop them.
Add little salt and keep aside for 10 minutes,so they will release the extra moisture.
Crush the peanuts coarsely in a mortar and pestle (don't grind in the mixer)
Now gently squeeze the cucumbers to remove the extra water.
In a bowl add the chopped cucumbers, coconut, peanuts,chopped green chili, fresh coriander and mix well
Heat oil or ghee in a small pan.
Add cumin ,mustard seeds ,curry leaves and asafoetida
When mustard seeds start to crackle then add this tempering in the salad and mix
Add lemon juice ,salt and sugar when you want to serve .