Khamang Kakdi Recipe – Maharashtrian Cucumber Salad

Khamang Kakdi Recipe – Maharashtrian Cucumber Salad

Khamang Kakdi presents a delightful Maharashtrian-style side dish, combining cucumber and yogurt, tempered with mustard seeds, curry leaves, and green chillies. Pair this flavorful side with Maharashtrian Chawli Chi Usal and steamed rice for a quick and delicious weekday meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Side Dish
Cuisine Indian
Servings 4

Ingredients
  

  • 2 Cucumber, peeled and chopped
  • 1/2 cup Fresh coconut, grated
  • Coriander (Dhania) Leaves, as required, chopped
  • 3 tablespoons Roasted Peanuts (Moongphali), skin removed
  • 3 tablespoons Curd (Dahi / Yogurt)
  • Salt, to taste

For tempering

  • 1/4 teaspoon Oil, as required
  • 1 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1/4 teaspoon Asafoetida (hing)
  • 1 Green Chilli , finely chopped
  • 1 sprig Curry leaves, roughly chopped

Instructions
 

  • To begin making the Khamang Kakdi Recipe, firstly take a big bowl to mix the salad.
  • Add cucumber, coconut, coriander leaves, salt to taste and mix everything well. 
  • Now add in the yogurt and mix it again so that the cucumber is well coated with the yogurt. Keep it aside.
  • The next step is to temper the Khamang Kakdi. Heat oil in a tadka pan and add mustard seeds and asafoetida. Let it crackle for about 10 seconds.
  • After 10 seconds, add green chillies, curry leaves and saute for another 15 seconds. Once done, add this tempering to the Khamang Kakdi and mix it well.
  • At the end, sprinkle roasted peanuts over the Khamang Kakdi and give it a mix. The Khamang Kakdi is ready to be served.
  • Enjoy Khamang Kakdi Recipe along with Maharashtrian Chawli Chi Usal and Steamed Rice for a weekday meal. 
Keyword Khamang Kakdi Recipe – Maharashtrian Cucumber Salad
Tried this recipe?Let us know how it was!
Article Categories:
Maharashtrian Recipes

Comments are closed.