Follow these steps for perfect results
Cucumber
peeled and chopped
Coconut
grated
Coriander
chopped
Peanuts
roasted and peeled
Curd
Salt
to taste
Oil
Mustard Seeds
Green Chili
finely chopped
Asafoetida
Curry Leaves
chopped
Peel and chop the cucumber into small pieces.
In a large bowl, combine cucumber, grated coconut, chopped coriander, and salt.
Mix well to combine all ingredients.
Add curd (yogurt) to the mixture and mix gently.
Set aside the cucumber mixture.
Prepare the tempering: Heat oil in a small tempering pan.
Add mustard seeds to the hot oil and let them splutter.
Add asafoetida (hing) and cook for about 10 seconds.
Add chopped green chilies and curry leaves to the tempering pan.
Cook for another 10 seconds until fragrant.
Pour the prepared tempering over the cucumber mixture.
Mix well to ensure the tempering is evenly distributed.
Garnish with roasted and peeled peanuts.
Serve the Khamang Kakdi fresh.
Serve as a side dish with Khandeshi Dal, Bharli Bhendi, and Phulka.
Expert advice for the best results
Roast peanuts lightly for enhanced flavor
Adjust the amount of green chili according to spice preference
Use fresh, tender cucumbers for best results
Everything you need to know before you start
5 mins
Can be prepared 1-2 hours ahead, but add curd just before serving to prevent it from becoming too watery.
Garnish with extra peanuts and coriander leaves.
Serve as a side dish
Enjoy with Indian breads like roti or paratha
Pair with a simple dal and rice meal
Complements the freshness of the salad
Balances the spice and tanginess
Discover the story behind this recipe
A popular and refreshing salad in Maharashtrian cuisine.
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