Khamang Kakdi / Cucumber and Peanut Salad in Maharashtrian Style
Khamang Kakdi is a Maharashtrian Style Salad recipe or Koshimbir made with cucumber and peanuts. This is a tempered salad with coconut oil which tastes best with Varan bhat or Khichdi too. Can be served as part of Maharashtrian Thali, an appetizer or snack with cocktails, eaten as lunch during summers too. Gluten free and Vegan Indian Salad recipe.
Servings 2 people
Ingredients
- 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
Instructions
- 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.
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.