Khamang Kakdi is a scrumptious frivolously spiced crunchy cucumber salad from the Maharashtrian delicacies. Freshness in a bowl, Khamang kakdi is made with cucumber, coconut, peanuts and some herbs and spices. Additionally it is often called kakdi chi koshimbir which in Marathi language means, salad (koshimbir) constructed from cucumber (kakdi).
About Khamang Kakdi
Khamang Kakdi is a pleasant salad having numerous flavors and textures. It options a mixture of cucumber, recent coconut, roasted peanuts, lemon juice and inexperienced chilies which can be later tempered with mustard and curry leaves. So you’ll be able to think about the style, taste and texture this cucumber salad should be having.
For the cucumber, be happy to make use of the Indian styles of cucumber. In the event you favor much less seeds, then make the salad with English cucumber.
This can be a very simple recipe and will get achieved shortly. So while you need to have refreshing and lightweight meals between meals, then this Khamang kakdi is an possibility you’ll be able to strive.
This kakdi koshimbir is so good, that you would be able to simply have it as is. It additionally pairs nicely as a aspect dish with any vegetarian Maharashtrian meal like Varan Bhaat or Usal or Vangi Bath or Bharli Vangi or Bharli Bhendi.
Step-by-Step Information
The right way to make Khamang Kakdi
Preparation
1. Warmth a small pan and add ¼ cup peanuts. You possibly can skip this step of roasting peanuts, if in case you have pre-roasted peanuts.
2. On a low warmth stirring usually roast the peanuts.
3. The peanuts ought to have a couple of black spots on them and needs to be nicely roasted. Preserve them apart until they’re cooled fully.
4. Rinse 2 medium-sized cucumbers. Chop them finely. You’ll need about 2 cups of finely chopped cucumber.
5. Preserve the chopped cucumber apart for 15 to twenty minutes in a bowl or plate.
6. In the meantime when the peanuts cool at room temperature, take away the pores and skin from the peanuts. Simply rub them between your palms and the pores and skin comes out simply. Add the peanuts in a mortar-pestle.
7. Crush to a rough powder. You possibly can even crush peanuts in a small mixer-grinder jar or a spice-grinder.
Making kakdi koshimbir
8. After 15 to twenty minutes squeeze water from the cucumber by cupping them between your palms or holding them in your fist.
You may also place them in a mesh strainer and press with a wood spatula to launch the juices. Then add them to a mixing bowl.
9. Add the coarsely crushed peanuts.
10. Then add the next elements:
- ¼ cup recent grated coconut
- 1 tablespoon chopped coriander leaves
- 1 teaspoon lemon juice for some tang. You possibly can add much less or extra lemon juice as required.
11. Stir and blend to mix.
12. Add 1 inexperienced chili (chopped) and blend once more.
Making tempering
13. Warmth 1 tablespoon oil in a tadka pan or small pan. Add ½ teaspoon mustard seeds and allow them to crackle on a low to medium-low warmth. Use any impartial flavored oil.
14. When the mustard seeds end crackling, add 7 to eight curry leaves (chopped or complete). Stir after which swap off the warmth.
15. Pour the tempering combination into the cucumber combination.
16. Stir and blend very nicely. Now you’ll be able to maintain the khamang kakdi combination within the fridge for a few hours if not serving instantly.
17. Simply earlier than serving add some sugar and salt as per style.
18. Combine nicely.
19. Serve khamang kakdi because it as or as a aspect dish with any Maharashtrian meal. You possibly can garnish with some coriander leaves whereas serving.
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By Dassana Amit
Khamang kakdi is a scrumptious frivolously spiced crunchy cucumber salad from the Maharashtrian delicacies. Its often known as kakdi chi koshimbir which in Marathi language means, salad (koshimbir) constructed from cucumber (kakdi)
Prep Time 12 minutes
Cook dinner Time 3 minutes
Complete Time 15 minutes
Servings 3
Stop your display from going darkish whereas making the recipe
This Khamang Kakdi put up from the archives (October 2012) has been republished and up to date on 14 September 2021.
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