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Khamang Kakdi (Maharashtrian Kakdi Koshimbir)
5 from 16 votes

Khamang Kakdi (Maharashtrian Kakdi Koshimbir)

Khamang Kakdi is a Maharashtrian cucumber salad featuring finely chopped cucumbers combined with roasted peanuts, fresh coconut, green chilies, coriander leaves, lemon juice, sugar, and salt. A tempering of mustard seeds and curry leaves in neutral oil adds an aromatic finish, creating a refreshing and textured dish with a balance of crunch, zest, and mild heat.

Prep Time
12 mins
Cook Time
3 mins
Total Time
15 mins
Servings: 3
Calories: 158 kcal
Course: Side Dish, Snacks
Cuisine: Indian

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
    Cup of Yum
  1. Heat a small pan and add the peanuts.
  2. On a low heat stirring often roast the peanuts.
  3. The peanuts should have a few black spots on them and should be well roasted. Keep them aside till they are cooled completely.
  4. Rinse the cucumbers. Peel and then chop them finely.
  5. Keep the chopped cucumber aside for 15 to 20 minutes in a bowl or plate.
  6. 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.
  7. Crush to a coarse powder. You can even crush peanuts in a small mixer-grinder jar or spice-grinder
  8. 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.
  9. Add the coarsely crushed peanuts.
  10. 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.
  11. Mix very well.
Making tempering for khamang kakdi
  1. Heat oil in a tadka pan or small pan. Keep heat to a low. Add mustard seeds and let them crackle.
  2. When the mustard seeds finish crackling, add curry leaves (chopped or whole). Stir and then switch off the heat.
  3. Pour the tempering mixture in the cucumber mixture.
  4. Mix very well. Now you can keep the khamang kakdi mixture in the fridge for a couple of hours if not serving immediately.
  5. Just before serving add sugar and salt as per taste.
  6. 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

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

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 158

% 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.