Khamang Kakdi Recipe – Maharashtrian Cucumber Salad
Khamang Kakdi is a delightful and refreshing Maharashtrian side dish that features the crisp freshness of cucumber paired with creamy yogurt, and a flavorful tempering of mustard seeds, curry leaves, and green chilies. This unique salad is an ideal accompaniment to your meals, offering a burst of tangy and spicy flavors that complement a variety of dishes.
Perfect for a quick and easy preparation, this Khamang Kakdi can be served as a snack, side dish, or as part of a traditional Maharashtrian thali, bringing a wholesome and cooling element to the meal.
Cuisine: Maharashtrian
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Cucumber (peeled and chopped) | 2 medium-sized |
| Fresh Coconut (grated) | 1/2 cup |
| Coriander (Dhania) Leaves (chopped) | As required |
| Roasted Peanuts (skin removed) | 3 tablespoons |
| Curd (Dahi / Yogurt) | 3 tablespoons |
| Salt | To taste |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Oil | 1/4 teaspoon |
| Mustard Seeds (Rai / Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Green Chilli (finely chopped) | 1 |
| Curry Leaves (roughly chopped) | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 2 minutes
Total Time: 12 minutes
Servings: 2-3
Instructions
-
Prepare the Salad Base:
- In a large mixing bowl, combine the chopped cucumber, freshly grated coconut, chopped coriander leaves, and salt. Toss them together to ensure the ingredients are evenly mixed.
- Add the yogurt to the cucumber mixture and stir well, making sure the yogurt coats all the cucumber pieces thoroughly. Set the salad aside for a moment to allow the flavors to mingle.
-
Temper the Salad:
- Heat the oil in a small tadka (tempering) pan over medium heat. Once hot, add the mustard seeds and let them crackle for about 10 seconds.
- Next, add the asafoetida, finely chopped green chili, and curry leaves. Sauté for another 15 seconds to release the fragrant aromas of the tempering ingredients.
-
Combine and Finish:
- Immediately pour the tempering mixture over the prepared cucumber salad. Stir gently to mix the flavors, ensuring that the tempering is well incorporated into the salad.
- Finally, sprinkle the roasted peanuts on top for a crunchy texture and give it one last gentle mix.
-
Serve and Enjoy:
- Serve the Khamang Kakdi chilled or at room temperature as a refreshing side dish. This salad pairs wonderfully with a simple meal of Maharashtrian Chawli Chi Usal and steamed rice for a complete and balanced meal.
Tips:
- You can adjust the level of heat by adding more or fewer green chilies based on your preference.
- For an extra burst of flavor, you can add a pinch of roasted cumin powder or chat masala on top just before serving.
- This salad is best served fresh, but it can be stored in the refrigerator for a few hours if needed.
Khamang Kakdi is the perfect side dish to bring a refreshing touch to your meal. The combination of cooling cucumber, tangy yogurt, and fragrant tempering makes it an irresistible addition to any table. Enjoy this delightful Maharashtrian recipe as part of a larger spread or as a snack on its own!
