Khamang Kakdi Recipe – A Refreshing Maharashtrian Delight
Khamang Kakdi is a traditional Maharashtrian cucumber salad that blends the crispness of cucumber with the richness of roasted peanuts, yogurt, and aromatic tempering. It is a light yet flavorful dish that perfectly complements a variety of Indian meals, especially when paired with Khandeshi Dal, Bharali Bhendi, and soft Phulkas. The recipe is simple, quick to prepare, and offers a refreshing crunch that can be enjoyed as a side dish during lunch or dinner.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cucumber (peeled and chopped) | 2 medium cucumbers |
| Freshly grated coconut | 1/2 cup |
| Fresh coriander (finely chopped) | As required (for garnish) |
| Roasted peanuts (peeled) | 3 tablespoons |
| Yogurt (curd) | 3 tablespoons |
| Salt | To taste |
| Oil | 1/4 teaspoon |
| Mustard seeds | 1 teaspoon |
| Green chili (finely chopped) | 1 |
| Asafoetida (hing) | 1/4 teaspoon |
| Curry leaves (chopped) | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 2 minutes
Total Time: 12 minutes
Servings: 4
Cuisine: Maharashtrian
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Prepare the Salad:
- Start by taking a large mixing bowl.
- Add the chopped cucumber, grated coconut, fresh coriander, and salt to the bowl. Mix everything thoroughly to combine all the ingredients.
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-
Add the Yogurt:
- To the mixture, add the yogurt (curd) and stir again, ensuring everything is well-coated and mixed. Set the salad aside.
-
Prepare the Tempering:
- In a small tempering pan, heat the oil on medium heat.
- Once the oil is hot, add the mustard seeds and asafoetida. Cook for about 10 seconds until the mustard seeds begin to splutter and release their aroma.
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Add Aromatics:
- Add the finely chopped green chili and curry leaves to the tempering and cook for another 10 seconds, allowing the flavors to infuse.
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Mix the Tempering into the Salad:
- Pour the prepared tempering over the cucumber mixture and stir gently to combine all the flavors.
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Add Roasted Peanuts:
- Finally, sprinkle the roasted peanuts over the top of the salad and give it a final mix.
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Serve:
- Serve the Khamang Kakdi immediately as a side dish. It pairs wonderfully with Khandeshi Dal, Bharali Bhendi, and Phulkas for a traditional Maharashtrian meal.
Pro Tips:
- Variation: You can adjust the amount of yogurt to make the salad creamier, depending on your preference.
- Make it Spicier: If you like more heat, you can increase the amount of green chili or add a pinch of red chili powder.
- Peanut Allergy: If you’re serving this dish to people with peanut allergies, you can substitute the peanuts with roasted chickpeas or avoid the nuts altogether.
This simple yet flavorful salad is an excellent addition to your repertoire, offering a delicious blend of textures and flavors that represent the heart of Maharashtrian cuisine.
