Khamang Kakdi Recipe – A Refreshing Maharashtrian Cucumber Salad
This vibrant and flavorful Khamang Kakdi is a delightful side dish from Maharashtrian cuisine, perfect for serving alongside your favorite curry or as a refreshing snack. The fresh, crunchy cucumber, combined with grated coconut, roasted peanuts, and a tangy tempering, offers a beautiful balance of textures and flavors. Light yet flavorful, this cucumber salad is ideal for warm days, offering a cool and satisfying contrast to spicier dishes.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cucumber (peeled and chopped) | 2 medium-sized |
| Fresh coconut (grated) | 1/2 cup |
| Fresh coriander leaves (Dhania) | As required |
| Roasted peanuts (skin removed) | 3 tablespoons |
| Curd (Dahi / Yogurt) | 3 tablespoons |
| Salt | To taste |
| Sunflower oil | 1/4 teaspoon |
| Mustard seeds | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Green chili (finely chopped) | 1 |
| Curry leaves (roughly chopped) | 1 sprig |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~85 kcal |
| Protein | ~2 g |
| Carbohydrates | ~10 g |
| Fiber | ~3 g |
| Fat | ~4 g |
| Sodium | ~200 mg |
| Calcium | ~40 mg |
(Note: Nutritional values are approximations and may vary depending on specific ingredients used.)
Preparation Time:
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 4
Cuisine: Maharashtrian
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Mix the Ingredients:
Begin by preparing the cucumber. Peel and chop the cucumbers into bite-sized pieces. Place them in a large mixing bowl. Add the freshly grated coconut, chopped coriander leaves, and salt to taste. Toss everything together so that the cucumber pieces are well-coated with the coconut and herbs. -
Add Yogurt:
Now, stir in the yogurt (curd) and mix thoroughly until all the cucumber pieces are evenly coated. This will give the salad a creamy texture while keeping it fresh and tangy. -
Prepare the Tempering:
To add a flavorful twist to this salad, we need to temper the spices. In a small tadka pan (or a small frying pan), heat a little sunflower oil over medium heat. Once hot, add the mustard seeds and asafoetida (hing). Let the mustard seeds crackle for about 10 seconds. -
Sauté the Chilies and Curry Leaves:
After the mustard seeds crackle, add the finely chopped green chili and curry leaves to the pan. Sauté for an additional 15 seconds until the curry leaves turn crispy and aromatic. -
Combine the Tempering:
Pour this tempering mixture over the prepared cucumber salad and give everything a good mix to ensure the flavors are well incorporated. -
Finish with Roasted Peanuts:
Finally, sprinkle the roasted peanuts over the top of the salad for an added crunch and a nutty flavor. Gently toss again. -
Serve and Enjoy:
Your Khamang Kakdi is now ready to serve! This dish can be enjoyed immediately as a refreshing side to your favorite Maharashtrian meals, or even as a light snack on its own. It pairs wonderfully with spicy curries, rice dishes, or traditional Maharashtra meals like Chawli Chi Usal and steamed rice.
Tips and Variations:
-
Coconut Substitute: If you don’t have fresh coconut, desiccated coconut can be used as a substitute. Just be sure to soak it in a little warm water to soften it up before using.
-
Vegan Version: For a vegan version, substitute the curd (yogurt) with coconut yogurt or a dairy-free yogurt of your choice.
-
Spicy Kick: If you enjoy more heat, you can add an extra green chili or a pinch of red chili powder to the tempering for a spicier version.
-
Crispy Peanuts: To enhance the flavor of the roasted peanuts, you can lightly toast them in a pan before adding them to the salad for a crunchier texture.
Why You’ll Love This Khamang Kakdi:
Khamang Kakdi is not just a delicious side dish; it’s a true celebration of fresh ingredients that are full of health benefits. Cucumber provides hydration and fiber, while coconut and peanuts add healthy fats and protein to the dish. The yogurt gives the salad a tangy creaminess that balances perfectly with the tempering of mustard seeds, curry leaves, and green chilies. The result is a vibrant, aromatic salad that’s as satisfying as it is refreshing.
This Maharashtrian-style cucumber salad is quick and easy to prepare, making it the perfect choice for a busy weekday meal or a light evening snack. It’s also a great accompaniment to any Indian-inspired dinner, adding a burst of fresh flavor and texture.
Enjoy the light and zesty Khamang Kakdi alongside your favorite curry, rice, or a simple chapati for a wholesome, satisfying meal. This recipe brings the flavors of Maharashtra to your table in a light, healthy, and absolutely delicious way!
