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.
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.