Khamang Kakdi or Kakdi chi Koshimbir, a popular Maharashtrian salad/side dish, Kakdi means cucumber and koshimbir means salad in Marathi. This salad/side dish made from Cucumber, roasted peanut, fresh grated coconut. It is very simple and easy to make yet so delicious. The combination of crunchy fresh cucumber and peanut with lightly spiced tangy taste from chili and lime make this dish taste so exotic.
The fragrance of peanut and fresh coconut along with curry leaves temper elevates the simple flavor of cucumber, making it a perfect accompaniment to the rice, dal and curry to make a perfect vegetarian thali feast. Most of the wedding ceremonies and festival feast are incomplete without this salad in Maharashtra specially in the coastal area.
Ingredients
- 2 Medium Sized Cucumber or 2 cup Chopped Cucumber
- ¼ cup Roasted, husked and Roughly Crushed Peanuts
- ¼ cup Fresh Grated Coconut
- ¼ Cup Chopped Coriander Leaves
- 1 Lime Juice
- 1 Green Chili Finely Chopped
- Salt
- Pomegranate Arils(opt.)
- 1-2 tbsp oil
- ½ tsp Mustard Seeds
- Pinch of Hing/Asafetida
- 1 Green chili Slitted
- 4-5 Curry Leaves
Method
- Wash and peel the cucumber and the cut it into small pieces.
- In mixing bowl add chopped cucumber, roasted peanuts, grated coconut, chopped green chili, lime juice and mix it well.
- Now heat the oil for tempering in small pan, once oil heat enough, add mustard seeds, let it pop then add, slitted green chili, curry leaves and pinch of hing.
- pour prepared tempering over the cucumber mixture and mix it well.
- Garnish with chopped coriander leaves, pomegranate and season it with salt and mix it, just before serving.
- Khamang Kakdi salad is ready, serve with meal and enjoy this crunchy fresh salad.
Tips
- If you are using English cucumber, then you don’t need to peel the cucumber skin.
- You can use desiccated coconut if you don’t have fresh or just skip it.
- Add more finely chopped green chili if you want spicy taste.
- 2 Medium Sized Cucumber or 2 cup Chopped Cucumber
- ¼ cup Roasted, husked and Roughly Crushed Peanuts
- ¼ cup Fresh Grated Coconut
- ¼ Cup Chopped Coriander Leaves
- 1 Lime Juice
- 1 Green Chili Finely Chopped
- Salt
- Pomegranate Arils(opt.)
- 1-2 tbsp oil
- ½ tsp Mustard Seeds
- Pinch of Hing/Asafetida
- 1 Green chili Slitted
- 4-5 Curry Leaves
- Wash and peel the cucumber and the cut it into small pieces.
- In mixing bowl add chopped cucumber, roasted peanuts, grated coconut, chopped green chili, lime juice and mix it well.
- Now heat the oil for tempering in small pan, once oil heat enough, add mustard seeds, let it pop then add, slitted green chili, curry leaves and pinch of hing.
- pour prepared tempering over the cucumber mixture and mix it well.
- Garnish with chopped coriander leaves, pomegranate and season it with salt and mix it, just before serving.
- Khamang Kakdi salad is ready, serve with meal and enjoy this crunchy fresh salad.
You can use desiccated coconut if you don’t have fresh or just skip it.
Add more finely chopped green chili if you want spicy taste.
