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khamang kakdi
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5 from 3 votes

Khamang Kakdi ,Kakadi Chi Koshimbir

A healthy summer salad of cucumber, coconut, and peanuts.
Prep Time10 mins
Cook Time2 mins
Total Time12 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 .