Khamang Kakdi an ultimate refreshing and simple salad recipe loaded with flavors and textures is a must have Maharashtrian style side dish. The tempering of curry leaves peanut to the basic cucumber salad adds up chaar chaand to the dish making it a recipe for YUMUtsav.
KHAMANG KAKDI
Ingredients
2 medium cucumber peeled
Salt to taste
¼ roasted peanuts
2 green chillies
2 tbsps chopped fresh coriander leaves
2 tbsps scraped fresh coconut
A pinch of sugar
Tempering
2 tsps ghee
½ tsp cumin seeds
A pinch of asafoetida (hing)
Method
1. Finely chop cucumber and transfer into a bowl. Add salt mix and set aside for 10 minutes.
2. Put peanuts in a mortar pestle and coarsely pound it.
3. Roughly chop green chillies.
4. Gently squeeze the chopped cucumber to remove the excess water and transfer into a bowl.
5. In the same bowl add green chillies and coarsely pounded peanuts. Add coriander leaves and coconut and mix well.
6. Add sugar and mix.
7. For the tempering heat ghee in a small pan add cumin seeds and let them change colour. Add asafoetida mix and pour the tempering over the cucumber mixture and mix.
8. Transfer the khamang kakdi into a serving bowl garnish with coriander sprig and serve.
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