Khamang Kakdi | Cucumber Salad with Peanuts and Coconut

Khamang Kakdi is a tradition Maharashtrian Cucumber Salad flavoured with roasted & crushed peanuts as well as coconut. This crunchy, nutty, and light-on-the-stomach dish is made often in my home (especially in summers) as an accompaniment to rotis or occasionally as a meal in itself.

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As you can see, I am on a roll with recipes that suit the summer. Topping my list of favourite summer ingredients is cucumber, in all its forms. I can eat it by itself, with some salt and chilli powder or then transformed into many salads and raitas such as:

• Koshimbir
• Cucumber Kosambari
• Cucumber Raita
• Tzatziki
• Cucumber Gazpacho | Cold Cucumber Soup

Or even as a dessert in the form of Kakdichi Tavsali | Tausali: An Eggless Steamed Cucumber Cake from Goa.

Truth be told, my favourite Cucumber Salad is this Khamang Kakdi as well because it has crunchy peanuts and fresh coconut to complement the cool cucumber. 🙂 Crunchy and nutty, this dish is easy to make and light on the stomach. You can pair it with rotis to make for a light meal or then serve it as a side for a larger meal. Indeed, it can also be served as a light meal by itself; on summer days when I am disinclined to eat, I pair this with buttermilk as a light lunch.

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So without much ado, here is the recipe for Khamang Kakdi! I had first posted this Cucumber Salad recipe in 2015 and am reposting it now with better measures and pictures.

How to Make Khamang Kakdi: The Maharashtrian Cucumber Salad

1. Prepping the Peanuts
   1. Over medium heat, in a heavy-bottomed kadai, dry roast 2 tbsp of peanuts till they start to change colour and pop.
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   2. Transfer to a plate to cool.
   3. After the peanuts have cooled, rub them gently to remove the peel.
   4. Discard the peel.
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   5. In a mortar, crush the roasted and deskinned peanuts to break them a bit. I prefer not to powder them as I like the crunch.Pin
2. Making the Cucumber Salad
   1. In a bowl, mix together 1 cup of peeled and cubed cucumber, 1 tsp of lemon juice, 1/2 tsp of finely chopped green chillies, 2 tbsp grated fresh coconut, the roasted & crushed peanuts, and some salt.
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3. Adding the Tempering
   1. In a tempering ladle, over medium flame, heat 1/2 tsp of oil.
   2. Add 1/4 tsp mustard seeds and wait till they splutter.
   3. Now, add 1/4 tsp of cumin seeds and stir-fry till the change colour.
   4. Turn off the heat.
   5. Add a few curry leaves to the tempering and mix well.
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   6. Add the tempering to the Khamang Kakdi and mix well.
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4. Serving Suggestions
   1. Serve this refreshing Cucumber Salad with Peanuts and Coconut as a part of a meal.
   2. Serve the Salad as a light meal by itself.

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Recipe for Khamang Kakdi, the Cucumber Salad with Peanuts and Coconut from Maharashtra

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Khamang Kakdi | Cucumber Salad with Coconut and Peanuts

Aruna

Khamang Kakdi is a refreshing Cucumber Salad with Coconut and Peanuts from Maharashtra. This summer favourite can be served as a part of a meal or as an accompaniment to rotis or parathas. I sometimes enjoy it as a light summer meal by itself.

What I love about this salad is that it is cooling, light on the stomach, and easy to make. Are you on a weight loss regime? If yes, this vegan, gluten-free recipe is a useful addition to your weight management regime.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Accompaniment, Brunch, Dinner, Lunch, Salad

Cuisine Awadhi Cuisine, Indian, Maharashtrian, Vegan, Vegetarian

Servings 2 People

Calories 106 kcal

Equipment

• Bowl (1/4 litre capacity)
• Tempering Ladle or Small Wok
• Mortar & Pestle
• Spoon

Ingredients

  

1x2x3x

• 1 Cup Cucumber (Cut into 1/2" pieces)
• 2 tbsp Peanuts (Roasted and Deskinned)
• 2 tbsp Coconut (Grated)
• 1 tsp Lemon Juice
• 1/2 tsp Green Chillies (Finely Chopped)
• Salt as Needed

For Tempering

• 1/2 tsp Oil
• 1/4 tsp Mustard Seeds
• 1/4 tsp Cumin Seeds
• A Few Curry Leaves

Instructions

 

Prepping the Peanuts

• Over medium heat, in a heavy-bottomed kadai, dry roast 2 tbsp of peanuts till they start to change colour and pop.
• Transfer to a plate to cool.
• After the peanuts have cooled, rub them gently to remove the peel.
• Discard the peel.
• In a mortar, crush the roasted and deskinned peanuts to break them a bit.

  Note: I prefer not to powder them as I like the crunch.

Making the Khamang Kakdi

• In a bowl, mix together 1 cup of peeled and cubed cucumber, 1 tsp of lemon juice, 1/2 tsp of finely chopped green chillies, 2 tbsp grated fresh coconut, the roasted & crushed peanuts, and some salt.

Adding the Tempering

• In a tempering ladle, over medium flame, heat 1/2 tsp of oil.
• Add 1/4 tsp mustard seeds and wait till they splutter.
• Now, add 1/4 tsp of cumin seeds and stir-fry till the change colour.
• Turn off the heat and add a few curry leaves to the tempering.
• Add the tempering to the Khamang Kakdi and mix well.

Serving Suggestions

• Serve this refreshing Cucumber Salad with Peanuts and Coconut as a part of a meal.
• Pair a larger portion with buttermilk as a light meal.

Nutrition

Calories: 106 kcalCarbohydrates: 5 gProtein: 3 gFat: 9 gSaturated Fat: 3 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 3 gTrans Fat: 0.01 gSodium: 14 mgPotassium: 210 mgFiber: 2 gSugar: 2 gVitamin A: 112 IUVitamin C: 34 mgCalcium: 32 mgIron: 1 mg

Keyword Cucumber Salad, Khamang Kakdi, Low Calorie, Low Carb Recipe, Weight loss recipe

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!