As you can see my summer posts are in full flow. These days salads have become a mainstay of many a meal and cucumber plays a starring role. Apart from the Koshambir, Cucumber Kosambari, Cucumber Raita, and Tzatziki, I also often make Khamang Kakdi, which is a great Maharashtrian favourite.
Truth be told, I love Khamang Kakdi as well because it has crunchy peanuts and fresh coconut to complement the cool cucumber. 🙂
Time: 10 Minutes
- Cucumber – 3
- Roasted Peanuts – 1/3 Cup
- Grated Fresh Coconut – 1/2 Cup
- Lemon Juice – 2 tbsp
- Green Chillies – 2
- Fresh Coriander – A Handful
- Mustard Seeds – 1 tsp
- Cumin Seeds – 1/2 tsp
- Ghee or Oil – 1 tsp
- Curry Leaves – 4 or 5
- Salt to Taste
- Peel and cube the cucumber into 1/2″ pieces.
- Crush the roasted peanuts to a coarse powder.
- Chop the green chillies into fine pieces.
- Mix together the cucumber, coconut, peanut powder, coriander, green chillies, lemon juice, and salt.
- In a ladle, heat the ghee or oil.
- Add the mustard seeds and wait till they splutter.
- Lower the heat.
- Add the cumin seeds and wait till they start to change color.
- Turn off the heat.
- Tear the curry leaves and add to the ghee.
- Mix well.
- Add the tempering to the Khamang Kakdi.