Khamang Kakdi / Cucumber and Peanut Salad in Maharashtrian Style
Are you fans of Thai Cucumber Salad? Well I certain am!
So the recipe in discussion today i.e. the Khamang Kakdi is Maharashtra’s very own version of the Thai Cucumber Salad, though minus any sauce and just basic and local ingredients available. Don’t agree with me? Read on and make some – I highly recommend!
Khamang Kakdi or the Cucumber and Peanut salad in Maharashtrian style is inspired by my recent trip to Ganpatipule and the simple home style meals I had there during my stay of 2 days. Salads form part of the Maharashtrian thali that is served and they come in a variety. Salads in Maharashtra are called Koshimbir which is generally chopped vegetables like cucumber, tomatoes, onions that are lightly tossed with salt, lime juice, cilantro or coriander leaves. Some times dahi or curd is added which turns it to a raita. While I love the Dahi based raitas, I am particularly fond of these dry and crunchy vegetables which can be a meal in itself. Khamang Kakdi is a perfect example of that. It takes just 15 minutes to put together this salad, its just perfect to go along with your cocktails or drinks too if you are looking for something light and refreshing in the evening before your dinner.
Ganpatipule, a region that is along the Konkan coastline of Maharashtra. With abundance of local produce like Mangoes, especially Hapus or Alphonso, the king of Mangoes growing in this belt, the region is also known for its produce like coconut, Seafood (proximity to sea) etc. I have been making this quick salad option since ages as I enjoy tempered salads with mustard and curry leaves a lot so this salad is a huge hit every time I make it and thought that it had to make way into the blog soon.
I always like to cook something once I am back from a trip, inspired by the region or the food that I taste. As a blogger and a food lover, it is very important for me to seek inspiration and such trips are just the icing on the cake. The peanuts that are used in the salad are from Pandharpur, a vendor / farmer was selling it in the market and I picked up half a kg. These are smaller in size, very sweet and nutty in flavor. Once you roast these, the flavor and crunch is amazing. When I spoke to him about how the size of the peanuts compared to the ones we get in Mumbai or perhaps in metros, he said, my produce is organic, I use no pesticides and they are sun dried in the back yard of my house. I saw my inspiration for the challenge there and then and immediately zeroed in on Khamang Kakdi.
Just when the A to Z challenge began this month with Ingredient C to cook with, I chose Cucumbers and made this wonderful quick and delicious salad which would be perfect for everyday consumption, kid friendly (if you minus the green chillies) and a perfect lunch or dinner menu idea too for guests. A no onion and garlic salad, this is a perfect veg side for people who avoid garlic and onion during festivals etc.
A to Z challenge, a challenge initiated on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This challenge was initiated by Jolly Makkar and this is our 3rd post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.
This is my 3rd dish in the A to Z challenge series, the first was the Roasted Almond and Choco Chip icecream followed by Broccoli Corn Balls. This time I thought of doing something simple, as festivals have taken a huge toll on diet and a detox was in order. Detox turned out to be super delicious as I made this for lunch a day post Janmashtami.
20 odd minutes to make this delicious Khamang Kakdi, all you need are fresh cucumbers, peanuts, salt, cilantro and a tempering of mustard seeds and curry leaves in coconut oil. Pair it with a Dal or Varan and Vangi Batatyachi Bhaji along with Bhakri or any flatbreads and Spicy mango pickle. Life is sorted! Needless to say, this is a low oil salad that is diabetic friendly too and great for people who crave for snacks during the day and in between meals too.
Check out the uber delicious recipe with step by step pics of this salad and make a bowl for yourself today. Do let me know how it turned out.
Recipe for Khamang Kakdi / Cucumber and Peanut Salad in Maharashtrian Style
Prep Time – 10 to 15 minutes
Cook time – 2 mins max for tempering
Serves 2 nos.
- 2 cucumbers, peeled and finely chopped
- 3 tblsp of peanuts roasted, skin removed
- 2 or 3 nos. green chillies finely chopped
- 2 tblsp freshly grated coconut
- Few sprigs of curry leaves
- 1 tsp of coconut oil
- A tsp of lime juice
- ½ tsp of mustard seeds
- Finely chopped coriander leaves
- Salt as per taste
- 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, I prefer the later. Don’t grind it in any case. You want the texture.
- 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 them to the salad followed by freshly grated coconut and coriander leaves. Toss everything well and serve immediately.
Recipe Notes –
- 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.