- Peel the cucumbers and finely chop them. Crush roasted peanuts to a coarse powder.
- Mix cucumbers with peanut powder, grated coconut, green chillies, lemon juice , sugar and curd.
- Heat ghee in a small non stick pan, add mustard seeds and as they begin to splutter add cumin seeds and asafoetida and stir briefly.
- Now add this tempering to the cucumber mixture and mix well.
- Add salt, mix and serve immediately.
Khamang kakdi- Koshimbir is Maharashtrian term for salad. This cucumber salad or kakadi chi koshimbir is very popular as it is very refreshing and cooling and can be made very quick and easily.
Khamang Kakdi
#myrecipe
#FoodismSummerBonanza
By Namrata Borade
Mar, 31st
618
Servings
3 persons
Cook Time
10 minutes
Ingredients
10
- 12
Ingredients
- 3 medium size cucumber
- 1/4 cup grated fresh cocunut
- 1/3 cup roasted peanut
- 1 - 2 tbsp. lemon juice
- 1 tsp sugar
- 1 -2 chopped green chillies
- 1 tbsp. Curd (Optional)
- 1 tbsp. Ghee
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- pinch of Asafoetida / Hing powder
- Salt to taste
Instructions
Notes/Tips
1. Adding curd is totally optional. You can skip this 2. For chilled salad, prepare it before hand and keep it in fridge. Add salt before serving it.
