Khamang Kakdi Recipe

Khamang kakdi is a salad from Maharashtrian cuisine made with cucumber and peanuts.

Diced Cucumbers topped with roasted and crushed peanuts, coconut, yogurt and a tempering. Tastes great, cooling, refreshing and yum.

A simple and refreshing salad that can be your side dish for a meal or as a snack, especially for your elevenses. Enjoy the different flavours and textures in every bite. It takes hardly 10 minutes to put together.

Summer is the time when you see this kakdi chi koshimbir or dahi kakdi as my daughter calls it often on the menu.

Did I say summer?

Well, it makes a great side dish any day especially when you are fasting. So you are set for your Navratri Vrat ka Khana menu too.

Serve khamang kakdi with Bhagar, Sabudana khichidi, Sabudana Thalipeeth. Or with Bhakri, Sadha Varan Bhat, Zunka bhakar.

The other salads I love after this Khamang Kakdi is Carrot Salad/ Gajari Kosambari. Try it!

Contents:

• Khamang Kakdi Recipe and me
• Why MSK Khamang Kakdi Recipe
• How to make Indian Cucumber Salad
• For Your Questions
• Some Salad Recipes for you
• Recipe card
• Pin for later

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Why MSK Khamang Kakdi Recipe:

Make this recipe as 

• Easy
• Delicious
• Healthy
• Can be made in a jiffy
• You can double or half the ingredients to suit your requirements

How to make Indian Cucumber Salad:

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

• Cucumber
• Roasted peanuts
• Green chilli
• Salt
• Sugar
• Yoghurt
• Coriander leaves
• Oil
• mustard/ cumin seeds
• Asafoetida

Method:(details and pics, stepwise desc)

• Roast the peanuts till you get a nutty aroma and the skin of the peanuts gets blackish spots.
• Let them cool. You can then peel the peanuts ( I do not) and make a coarse powder. Generally, I make this powder in bulk and store in an air-tight container.
• Let’s attend to the cucumber now. You can peel the cucumber but I do not, you can skip it too.
• Dice the cucumber into fine pieces and transfer it to a bowl.
• Squeeze out the water from the cucumber. This excess water caused the salad to become soggy.
• Add the peanut powder, curds, salt, and sugar to taste. Mix well.
• Heat oil in a small pan. Splutter the mustard seeds and add the asafoetida.
• Add green chillies chopped fine and pour the tempering on the cucumber mixture.
• Adjust the seasonings and serve immediately.

Substitutes:

• Peanuts can be replaced by almonds or walnuts.
• Curds or yogurt can be substituted with lemon. Then it is limbu ghalun kakdi koshimbir.
• The nuts you can substitute with lentils. Use soaked yellow lentil or Bengal Gram.
  • Bengal gram you will need to soak for at least 30 minutes. Drain and then coarsely crush it. Add green chillies and lemon to taste. Add a tempering of oil, asafoetida and chillies. Called Sautekai Kosambri it is popular on festive days.
  • The soaked yellow lentil you can mix with the cucumber directly. This is Bele Kosambri served in Karnataka for festive meals. Add a tempering of oil, asafoetida and chillies.
• For a fasting recipe, in Maharashtra, you make the tempering with clarified butter and cumin seeds and chillies.

Variations:

• The peanut powder can be coarse or fine as you wish.
• Adjust the chilli to suit your taste.
• Though tempering is recommended however for the everyday salad I avoid it.
• Add some lemon in place of curds. Check the recipe by Dassana Amit here.
• Add soaked yellow lentils or soaked and coarsely crushed Bengal gram in place of the peanuts.

Equipment:

You will need

• Peeler
• Knife and Board
• Wok/Kadhai
• Mixer for the peanut powder
• Bowl
• Spoons
• Tadka pan

How to serve:

• Serve with chapatis, fulkas, rice and dal as a side.
• Not just on fasting days on festive days like Ganesh, Navratri, Ugadi serve Kakdi koshimbir with masala bhat and tomato saar.
• On a hot summer's day, you can enjoy Kakdi chi koshimbir as a meal.

How to store:

• If you plan to use the salad later add the salt, sugar and peanut just before serving. The mixed salad does not store well.

I had initially shared this recipe as a part of the Blogging Marathon Group. I have lost many recipe cards so this is an ongoing effort to update posts with new pictures, write-ups and with recipe cards.

Sharing this post as a part of

For Your Questions:

Protips:

• Remember to squeeze out the water from the diced cucumber. This keeps the salad from becoming soggy.
• If you plan to use the salad later add the salt, sugar, curds and peanut just before serving.
• Adjust the number of green chillies to suit your taste. I generally just slit the chillies and add them. Can be easily removed.
• You can use curry leaves on normal days. In Maharashtra, curry leaves are not used for Upvas.

Frequently Asked Questions:

• Can I store this koshimbir?

  

  No. Once the salt, sugar and peanuts are added the koshimbir is best consumed. So mix these in the bowl just before serving.

• Can I add lemon to a cucumber salad?

  

  Sure but consume it immediately. The stored kakdi koshimbir does not taste good.

Some Salad Recipes for you:

Recipe card:

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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