With another 2 days to go for my visit back home, I was making a mental list of all the favourite things I want to eat – for an Indori a visit to home is a food fest, so many items so little time! One of the items that found its way on my list as always was khamang kakdi made by mom. Its a simple salad with cucumber and roasted peanuts as main ingredients. This dish is very popular in any Maharashtrian style meal.
It’s a simple quick recipe if you have all the ingredients ready. You can enjoy it as an accompaniment to your meal or eat it as is in between meals as a healthy snacking option.
1 large cucumber
1/2 cup roasted peanuts – coarsely crushed
1/4 cup chopped coriander
1 green chilli – finely chopped
sugar & salt to taste
For Tadka (Tempering)
1 tbsp oil
1/2 tsp mustard seeds (rai)
4-5 curry leaves – chopped
- Grate the cucumber and chop them finely. Remove excess water if any.
- In a bowl, mix the cucumber, peanuts, coriander, green chilli. Squeeze the lemon into the bowl and mix well.
- In a tadka pan (or a small saucepan), heat the oil. Once hot, put the mustard seeds and let them pop. Switch off the heat and add curry leaves. Pour this over the cucumber salad mixture.
- Add salt and sugar to taste and mix well. Your khamang kakdi is ready to be served.