Khamang Kakdi – Cucumber Salad

I learned this Cucumber Salad – Khamang Kakdi recipe from my Marathi friend a few years ago. It was yet another recipe that was ‘love at first bite’ for me! A very simple recipe that packs so much flavor and more importantly a versatile one. Eat it with rice and curries, or as a salad or even with roti and a cup of yogurt, works every which way you want to pair it with.

My introduction to the Vegetarian Marathi cuisine was through my friends who are great home cooks from the state of Maharashtra or Northern Karnataka. It is another regional cuisine of India that captivated my interest and the recipes from these regions have so much history to them as well. Ingredients may be similar to our Tamil cuisine but one can taste the distinctness in flavor in these dishes. An addition of one extra spice, native to that region will elevate the dish and contribute to its uniqueness and taste. I still have a lot more to learn, one recipe at a time !

Khamang Kakdi

A very simple and easy recipe. A Google search will show you so many results of this recipe, each one looks yum. Mine is a simple mix of mainly Marathi and a couple of Tamil components, hope you enjoy it as much as we did.

~ Use fresh or desiccated coconut or omit it if you are not fond of it.

~ Crushed peanuts are a big part of this cuisine but feel free to use any nut of your choice, but key is to use toasted nuts.

~ Use English or Persian or Indian or any cucumber of your liking.

~ The tempering that is added is optional, but highly recommended.

~ Make it as spicy or as mild as you can handle it.

~ Another variant is to mix in some yogurt and make it like a raita or tzatziki, goes well with flatbreads. Add a protein element and make it a meal.

Prep Time : 15 minutesCook time :
only tempering – 2 minutes
Spice Level : 🌶🌶Ease level : 😃
Serves : 4 to 6 Salad/Appetizer

Ingredients :

  1. English cucumber – 2 medium sized – chopped into small cubes
  2. Peanuts – 1/3 cup
  3. Green chili – 1 – deseed if you like it less spicy
  4. Dry red chili – 1
  5. Peppercorns – 1/4 teaspoon
  6. Shredded coconut – 3 tablespoon – fresh or desiccated
  7. Cilantro – a few sprigs
  8. Asafetida – 1/8 teaspoon
  9. Lemon juice – 1 tablespoon
  10. Sugar – 1/4 teaspoon – optional

For Tempering :

  • Oil – 1 teaspoon
  • Black mustard seeds – 1 teaspoon
  • Cumin seeds – 1/2 teaspoon
  • Split Bengal gram/ urad dal – 1 teaspoon
  • Curry leaves – 4 or 5 – optional

How to :

  • If using American cucumbers or Persian cucumbers, no need to peel the skin off the cucumbers. Just chop them into small or medium size cubes and add them to a mixing bowl.
  • To the cucumbers add salt, hing/asafetida and sugar; keep aside.
  • Take ingredients 2 to 7 in a blender jar and coarsely grind them. Add it to the bowl of cucumbers.
  • Next, heat a skillet to make the tempering. Heat oil, once it heats up well, add mustard seeds, let it crackle. Then add the urad dal and cumin seeds, let it turn slightly golden brown. Then add the ground spice mix and cook for not more than 30 seconds.
  • Add the tempering to the bowl of cucumbers and the lemon juice.
  • Toss well to coat the cucumbers uniformly in this spice mix. Check for salt and lemon juice, adjust according to your liking.
  • All done ! Serve with rice and dal or Bisibele Bhath / Sambar Sadham or rotis , you can mix it with some yogurt as well.

In Pictures :

Ingredients to grind
Coarsely ground ingredients to be added to the cucumbers
Chopped English Cucumbers
Tempering: Oil, mustard seeds, urad dal, cumin seeds
Toss in the crushed spice mix into the skillet and let it fry for not more than 30 seconds. This helps cut down the heat from the chili.
Chopped cucumbers, crushed spices, salt, lemon juice and sugar in a bowl to be tossed well.
All done and ready to be enjoyed.

We are it with rice and sambar (a South indian Tamarind vegetable stew). Hope you enjoy this as much as we did and thank you for stopping by !

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