If you are looking for easy to put together, no fuss, no dressing, low oil Salad recipes then you should absolutely try Khamang Kakdi – Maharashtrian Style Cucumber and Peanut Salad or Kakdi Chi Koshimbir in Marathi.
Koshimbir or Salad in Marathi is an essential element of Maharashtrian Thali. Koshimbir is chopped salad with vegetables like cucumber, tomatoes, onion, carrots, beetroots etc. Usually they are tossed with some lemon juice, salt and generous amount of coriander leaves. The other variety is where curd is added to the vegetables, like Raita.
If you plan to cook a Traditional Maharashtrian Thali at home, I suggest you try some of these below recipes that would be loved by your family and friends.
- Tondli Bhat – Masala Bhat or Rice with Ivy Gourd. Traditionally served during weddings too.
- Methi Che Ambat Goad Varan – Sweet and Sour Dal or Lentils with Fenugreek (Methi) Leaves with my signature Home made Goda Masala.
- Takatli Palak Chi Bhaji – Spinach cooked in buttermilk gravy. Ideal to mop with Indian Breads like Roti, Naan or Traditional Maharashtrian Gluten Free breads like Bhakri.
- Vangi Batatyachi Bhaji – Brinjal and Potato Dry Vegetable served with Dal rice and/or Roti.
- Vangyache Kaap – Brinjal Fritters that are pan fried. Ideal starter, appetizer menu.
- Lasanachi Chutney (Maharashtrian Peanut Garlic Chutney) – A Dry chutney that is a must have with your meals. Spicy, loaded with garlic flavors.
- End the Meal with some Mattha or Traditional Maharashtrian Buttermilk.
I love having this refreshing Cucumber salad with dal rice or khichdi too. The recipe is quite simple, which is one of the many reasons why this is made often at our home.
It takes just 15 minutes to put everything together – Yup, that easy! A salad recipe that has no dressing, no expensive ingredients are involved. Just simple pantry staples is all you need to whip up this Cucumber salad in minutes.
Be it your 4 pm snack, a light dinner or lunch on hot summer days, this salad is crunchy, filling and super healthy. Personally, I love having this as my 4 pm snack or with my lunch along with a bowl of curd especially during summers. So refreshing!
The Khamang Kakdi can be a great appetizer to serve with Cocktails too at your next party. Peanuts are always a hit with cocktails so the next time you are planning your cocktail party menu, don’t forget to include this recipe.
The salad recipe is both Gluten Free and Vegan. If you are allergic to peanuts, you can substitute with chopped cashews as well. It would be a good idea to roast the cashews before adding.
Other Salad Recipes on the blog –
Khamang Kakdi Recipe with Step by Step Pics
- In a bowl, add the chopped cucumbers, green chillies, salt and lime juice.
- You can either coarsely pound the peanuts or add it as it is. Note – Don’t add groundnut or peanut powder, it makes the salad pasty.
- Prepare for the tempering by heating a small pan with some coconut oil, add mustard seeds and allow it to crackle and then add the curry leaves.
- Now, add the tempering to the salad followed by freshly grated coconut and coriander leaves. Toss everything well and serve immediately.
Khamang Kakdi / Cucumber and Peanut Salad in Maharashtrian Style
- 2 nos. Cucumbers (peeled and chopped into small pieces)
- 3 tbsp Roasted Peanuts (skin removed)
- 2-3 nos. Green chillies finely chopped
- 2 tbsp Freshly grated coconut
- 1 tsp Coconut Oil
- 1 tsp Lemon juice
- 1/2 tsp Mustard seeds
- Few sprigs of curry leaves
- finely chopped coriander leaves
- Salt to taste
- In a bowl, add the chopped cucumbers, green chillies, salt and lemon juice.
- You can either coarsely pound the peanuts or add it as it is, I prefer the later. Don't powder the peanuts completely though.
- Prepare for the tempering by heating a small pan with some coconut oil,add mustard seeds and allow it to crackle and then add the curry leaves.
- Now, add the tempering to the chopped cucumbers followed by freshly grated coconut and coriander leaves. Toss everything well and serve immediately.
- This salad also tastes excellent when chilled, making it that perfect summer salad option.
- A meal by itself, tastes excellent with the Maharashtrian staples like Varan Bhaat or Bhakri and a Vegetable.
- You can add a pinch of sugar too along with lime juice but I avoid the same since I prefer having this as a snack in the evening or as a dinner option.
The Recipe was originally posted in September 2018 and has been duly updated.
Taking this recipe to the A to Z challenge this month wherein we choose to cook with key ingredients Alphabetically. This month it was time for Alphabet ‘C’. I chose my key ingredient ‘Cucumber’ to make this traditional and healthy salad recipe.
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