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Khamang Kakdi is a Maharashtrian-style vegetarian cucumber salad also known as Kakdi Chi Koshimbir. It is a vegan, gluten-free salad perfect for Indian meals.
About Koshimbir
Koshimbir or Kosambari is a term for traditional Indian ‘salad’ recipes with pulses, peanuts, and cucumbers.
You can sample a variety of Kosambari salads inMaharashtrian, Kannada, or Tamil Cuisines.It is served in small quantities at the beginning of a traditional meal to build the appetite or assattvicprasad in temples.
Unlike other salads, a delicious Indian-style tempering (tadka) is added to a Kosambiri, making it unique.
I am sharing a Khamang Kakdi or Kakdi Chi Koshimbir recipe. Kakdi is the Hindi term for cucumber. It is a delicious salad packed with cucumbers, peanuts, and coconut.
Ingredients Required
Cucumber:You can use English, Spanish,Chineseor Indian Cucumbers.
Peanut:Skinned, roasted peanuts are a good choice for khamang kakdi.
Coconut:Use freshly grated coconut, not pre-packaged, desiccated, or frozen.
Seasoning:Salt, Lemon Juice, Green Chilli, Jaggery Powder or Sugar
Tempering:Sesame or Coconut Oil, Mustard Seeds, Urad Dal, Curry Leaves
Other Ingredients:Fresh Coriander, Green Chilli
How To Make Khamang Kakdi
Step 1) Chop the cucumbers. Transfer them to a large mixing bowl. Season them with salt, mix, and set aside for 10 minutes.
Step 2) Heat a small pan and add peanuts. You can skip this step of roasting peanuts if you have pre-roasted, skinned peanuts.
Step 3) On low heat, dry roast the peanuts while stirring continuously till a few black spots appear on them. Keep them aside till they are cooled completely.
Step 4) Rub roasted peanuts between your palms; the skin comes out easily. Transfer them to a mortar and pestle. Crush the peanuts to a coarse powder.
Step 5) Squeeze water from the cucumber by cupping them between your palms or holding them in your fist. Or you can tie them to a muslin cloth and squeeze gently to drain out excess liquid.
Step 6) Transfer cucumber to a bowl. Add chopped green chilli, grated coconut, salt, lemon juice, and sugar. Mix nicely.
Step 7) Prepare tadka with heating oil. Add mustard seeds, urad dal, and curry leaves. Allow the seeds to pop.
Step 8) Pour this sizzling tadka over the khamang kakdi. Add crushed peanuts and chopped coriander, and mix nicely.
Khamang Kakdi is ready to serve.
My Tried & True Tips
If you prefer fewer seeds in cucumber, scoop them out before chopping or use English Cucumber.Indian variety of cucumber has a lot of seeds and pulp.
Make sure to squeeze out water from the cucumber so that the khamang kakdi does not become soggy or watery.
You can refrigerate this cucumber salad for a couple of hours before serving. Place it in an air-tight container and season with salt and sugar before serving.
Instead of roasting peanuts at home, you can use pre-roasted, skinned peanuts for this Kakdi Koshimbir.
More Indian Salad Recipes
Mung Sprout Salad
Kachumber Salad
Kosambari Salad
Chana Salad
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Khamang Kakdi Recipe
Khamang Kakdi is a Maharashtrian-style vegetarian cucumber salad. Learn to make kakdi chi koshimbir in a few simple steps.
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Course: Salad
Cuisine: Indian
Prep Time: 30 minutes minutes
Cook Time: 2 minutes minutes
Total Time: 32 minutes minutes
Servings: 4
Calories: 134kcal
Author: Hina Gujral
Salad Mixing Bowl
Tadka Pan
Ingredients
- 2 Cup diced cucumber
- 1 green chilli chopped
- 2 tablespoon grated coconut
- 1 teaspoon jaggery powder or sugar
- 1 ¼ teaspoon salt or to taste
- 2 tablespoon crushed peanuts
- 2 tablespoon chopped fresh coriander
Ingredients For Tadka (Tempering)
- 2 tablespoon peanut oil
- 1 teaspoon black mustard seeds (rai)
- 1 teaspoon white urad dal
- 1 tablespoon curry leaves
Instructions
Heat a small pan and add peanuts. You can skip this step of roasting peanuts if you have pre-roasted, skinned peanuts.
On low heat, dry roast the peanuts while stirring continuously till a few black spots appear on them. Keep them aside till they are cooled completely.
Rub roasted peanuts between your palms; the skin comes out easily. Transfer them to a mortar and pestle. Crush the peanuts to a coarse powder.
Chop the cucumbers. Transfer them to a large mixing bowl. Season them with salt, mix, and set aside for 10 minutes.
Squeeze water from the cucumber by cupping them between your palms or holding them in your fist. Or you can tie them to a muslin cloth and squeeze gently to drain out excess liquid. Transfer cucumber to a bowl.
Add chopped green chilli, grated coconut, salt, lemon juice, and sugar to the cucumber. Mix nicely.
Prepare tadka with heating oil. Add mustard seeds, urad dal, and curry leaves. Allow the seeds to pop.
Pour this sizzling tadka over the khamang kakdi. Add crushed peanuts and chopped coriander, and mix nicely.
Khamang Kakdi is ready to serve.
Recipe Notes:
- For tadka, you can use sesame, coconut, or peanut oil.
- Instead of roasting peanuts at home, you can use pre-roasted, skinned peanuts for this Kakdi Koshimbir.
- I use Indian cucumber for making this salad. If you prefer fewer seeds in cucumber, scoop them out before chopping.
Nutrition
Calories: 134kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 768mg | Potassium: 148mg | Fiber: 2g | Sugar: 3g | Vitamin A: 341IU | Vitamin C: 152mg | Calcium: 50mg | Iron: 1mg
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