Khamang Kakdi Recipe - Maharashtrian Cucumber Salad
A vegetarian Maharashtrian Recipes recipe with cucumber - peeled and chopped, fresh coconut - grated, coriander (dhania) leaves - as required. Ready in 12 min, serves 4.
Curated bySachin Deshmukh🇮🇳
- 1
To begin making the Khamang Kakdi Recipe, firstly take a big bowl to mix the salad
- 2
Add cucumber, coconut, coriander leaves, salt to taste and mix everything well
cucumber - peeled and chopped(2)fresh coconut - grated(1/2 cup)coriander (dhania) leaves - as requiredsalt - to tastesprig curry leaves - roughly chopped(1) - 3
Now add in the yogurt and mix it again so that the cucumber is well coated with the yogurt
cucumber - peeled and chopped(2) - 4
Keep it aside
- 5
The next step is to temper the Khamang Kakdi
- 6
Heat oil in a tadka pan and add mustard seeds and asafoetida
mustard seeds(1 teaspoon)asafoetida (hing)(1/4 teaspoon) - 7
Let it crackle for about 10 seconds
- 8
After 10 seconds, add green chillies, curry leaves and saute for another 15 seconds
coriander (dhania) leaves - as requiredgreen chilli - finely chopped(1)sprig curry leaves - roughly chopped(1) - 9
Once done, add this tempering to the Khamang Kakdi and mix it well
- 10
At the end, sprinkle roasted peanuts over the Khamang Kakdi and give it a mix
tablespoons roasted peanuts (moongphali) - skin removed(3) - 11
The Khamang Kakdi is ready to be served
- 12
Enjoy Khamang Kakdi Recipe along with Maharashtrian Chawli Chi Usal and Steamed Rice for a weekday meal
Nutrition Facts
Per serving
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Khamang Kakdi Recipe - Maharashtrian Cucumber Salad
A vegetarian Maharashtrian Recipes recipe with cucumber - peeled and chopped, fresh coconut - grated, coriander (dhania) leaves - as required. Ready in 12 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Directions
12 steps- 1
To begin making the Khamang Kakdi Recipe, firstly take a big bowl to mix the salad
- 2
Add cucumber, coconut, coriander leaves, salt to taste and mix everything well
cucumber - peeled and chopped(2)fresh coconut - grated(1/2 cup)coriander (dhania) leaves - as requiredsalt - to tastesprig curry leaves - roughly chopped(1) - 3
Now add in the yogurt and mix it again so that the cucumber is well coated with the yogurt
cucumber - peeled and chopped(2) - 4
Keep it aside
- 5
The next step is to temper the Khamang Kakdi
- 6
Heat oil in a tadka pan and add mustard seeds and asafoetida
mustard seeds(1 teaspoon)asafoetida (hing)(1/4 teaspoon) - 7
Let it crackle for about 10 seconds
- 8
After 10 seconds, add green chillies, curry leaves and saute for another 15 seconds
coriander (dhania) leaves - as requiredgreen chilli - finely chopped(1)sprig curry leaves - roughly chopped(1) - 9
Once done, add this tempering to the Khamang Kakdi and mix it well
- 10
At the end, sprinkle roasted peanuts over the Khamang Kakdi and give it a mix
tablespoons roasted peanuts (moongphali) - skin removed(3) - 11
The Khamang Kakdi is ready to be served
- 12
Enjoy Khamang Kakdi Recipe along with Maharashtrian Chawli Chi Usal and Steamed Rice for a weekday meal
About this recipe
A vegetarian Maharashtrian Recipes recipe with cucumber - peeled and chopped, fresh coconut - grated, coriander (dhania) leaves - as required. Ready in 12 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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