Khamang Kakdi (Maharashtrian Kakdi Koshimbir)
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5
Khamang Kakdi (Maharashtrian Kakdi Koshimbir)
Description
This salad begins by roasting peanuts until speckled with black spots, then peeling and coarsely crushing them. Cucumbers are peeled, finely chopped, and left to rest so excess water can be squeezed out to prevent sogginess. The cucumber is then mixed with crushed peanuts, freshly grated coconut, chopped green chilies, cilantro, lemon juice, salt, and a touch of sugar to balance flavors. A tempering of mustard seeds and curry leaves heated in a neutral oil, such as peanut or sunflower oil, is poured over the salad for fragrance and subtle spice.
The salad offers a combination of crunchy textures from the peanuts and cucumbers, creamy notes from the coconut, and a bright, slightly spicy tang from the chilies and lemon. It is typically served chilled or at room temperature as a side dish in Maharashtrian meals.
Using tender, fresh cucumbers and removing seeds if preferred enhances the texture. The salad can be made ahead and refrigerated for a few hours; salt and sugar can be adjusted before serving. Variations may include substituting roasted cashews, pistachios, or almonds for peanuts.
Use tender, fresh cucumbers and avoid mature, bitter, or sour ones for best flavor and texture.Squeeze out cucumber juices after chopping to keep the salad from becoming watery.Neutral oils like sunflower or peanut oil suit the tempering well.Pre-roasted peanuts can be used to skip roasting.Roasted cashews, pistachios, or almonds make good peanut alternatives.Refrigerate the salad for a couple of hours before serving in a covered container; adjust salt and sugar at serving.
Ingredients
For khamang kakdi
- 2 cups cucumber or 2 medium sized cucumbers, finely chopped
- ¼ cup peanuts roasted
- ¼ cup coconut freshly grated
- 1 green chili - finely chopped
- 1 teaspoon lemon juice - can be added more or less
- 1 tablespoon Coriander leaves cilantro, chopped
- salt as required
- ½ teaspoon sugar or add as required
For tempering
- 1 tablespoon neutral cooking oil peanut or sunflower oil or any neutral oil, generic cooking oil
- ½ teaspoon mustard seeds
- 7 to 8 curry leaves
Instructions
Making khamang kakdi
- Heat a small pan and add the peanuts.
- On a low heat stirring often roast the peanuts.
- The peanuts should have a few black spots on them and should be well roasted. Keep them aside till they are cooled completely.
- Rinse the cucumbers. Peel and then chop them finely.
- Keep the chopped cucumber aside for 15 to 20 minutes in a bowl or plate.
- Meanwhile when the peanuts cool at room temperature, remove the skins from the peanuts. Just rub them between your palms and the peanut skin will come out easily. Add the peanuts in a mortar-pestle.
- Crush to a coarse powder. You can even crush peanuts in a small mixer-grinder jar or spice-grinder
- After 15 to 20 minutes squeeze water from the cucumber by cupping between your palms or holding between your fists. Then add the cucumber in a mixing bowl.
- Add the coarsely crushed peanuts.
- Add fresh grated coconut, chopped green chilies, chopped coriander leaves and 1 teaspoon lemon juice. You can add less or more lemon juice as required.
- Mix very well.
Making tempering for khamang kakdi
- Heat oil in a tadka pan or small pan. Keep heat to a low. Add mustard seeds and let them crackle.
- When the mustard seeds finish crackling, add curry leaves (chopped or whole). Stir and then switch off the heat.
- Pour the tempering mixture in the cucumber mixture.
- Mix very well. Now you can keep the khamang kakdi mixture in the fridge for a couple of hours if not serving immediately.
- Just before serving add sugar and salt as per taste.
- Mix well and then serve khamang kakdi. You can garnish with some coriander leaves while serving.
Notes
- Use tender, fresh cucumber. Do not use cucumbers that have become mature and are ripened or taste sour or tangy or bitter.
- If you prefer less seeds in cucumber, you can choose to make this salad with English Cucumber.
- Make sure to squeeze the juices of the cucumber, so that the salad does not become soggy or has liquids in it.
- You can make the tempering in any neutral flavored oil. Sunflower oil or peanut oil can also be used.
- If you already have pre-roasted peanuts, then you can skip the step of roasting peanuts in the recipe.
- Instead of peanuts, you can opt to add some roasted cashews, pistachios or almonds.
- You can refrigerate this salad for a couple of hours before serving. Place it in a covered container and mix in with salt and sugar while serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 829mg | 35% |
| Potassium | 231mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 161IU | 3% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 29mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 52mg | 58% |
| Vitamin E | 3mg | |
| Vitamin K | 7µg | |
| Calcium | 32mg | 3% |
| Vitamin B9 (Folate) | 307µg | |
| Iron | 1mg | 6% |
| Magnesium | 37mg | 9% |
| Phosphorus | 75mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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