Khamang Kakdi Recipe: A Refreshing Maharashtrian Delight
Khamang Kakdi is a vibrant and easy-to-make Maharashtrian salad, celebrated for its refreshing flavors and simple ingredients. This traditional salad combines the cool crunch of cucumber with the creamy richness of curd, elevated by a tempering of mustard seeds, curry leaves, green chilies, and a hint of asafoetida. A sprinkle of roasted peanuts adds a delightful crunch, making it the perfect accompaniment for your summer meals. Whether you’re looking to enhance your everyday lunch or add a fresh side to your festive spread, Khamang Kakdi is a must-try!
Ingredients
| Ingredient | Quantity |
|---|---|
| Cucumber (peeled and chopped) | 2 medium cucumbers |
| Coconut (grated) | 1/2 cup |
| Coriander leaves (chopped) | As per requirement |
| Peanuts (roasted and peeled) | 3 tbsp |
| Curd | 3 tbsp |
| Salt | To taste |
| Oil (for tempering) | 1/4 tsp |
| Mustard seeds | 1 tsp |
| Green chili (finely chopped) | 1 |
| Asafoetida | 1/4 tsp |
| Curry leaves | 1 sprig, chopped |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 2 minutes |
| Total Time | 12 minutes |
Instructions
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Prepare the base: Start by placing the peeled and chopped cucumbers in a large mixing bowl. Add the grated coconut, chopped coriander leaves, and salt. Toss them together gently to combine. Once mixed, add the curd and stir again until all ingredients are well-incorporated. Set the bowl aside to allow the flavors to meld.
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Prepare the tempering: In a small pan, heat the oil over medium heat. Once the oil is hot, add the mustard seeds and asafoetida. Let the mustard seeds pop for about 10 seconds to release their aroma.
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Add the green chili and curry leaves: Next, add the finely chopped green chili and curry leaves to the tempering. SautΓ© for another 10 seconds to bring out the fragrant oils of the curry leaves.
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Combine the tempering with the salad: Pour the prepared tempering over the cucumber mixture in the bowl. Toss gently to ensure the tempering is evenly distributed throughout the salad.
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Garnish and serve: Finally, sprinkle the roasted and peeled peanuts on top of the salad for an added crunch. Mix everything once more and serve.
Serving Suggestions
Khamang Kakdi pairs wonderfully with a variety of Maharashtrian dishes. For a wholesome meal, serve it alongside Khandeshi Daal, Bharli Bhendi (stuffed okra), and freshly made Phulkas (Indian flatbread). The crispiness of the peanuts and the creamy curd in the salad provide a perfect balance to the spiciness and heartiness of the main dishes.
Why You’ll Love Khamang Kakdi
This Maharashtrian salad is not only quick and simple to prepare but also incredibly refreshing, especially during the warmer months. With its blend of fresh cucumber, tangy curd, and aromatic tempering, Khamang Kakdi offers a light yet flavorful side dish that complements a wide range of meals. Itβs a perfect way to add a burst of freshness to your plate while enjoying the goodness of vegetables, curd, and roasted peanuts. Plus, the easy-to-follow instructions make it ideal for both beginners and seasoned cooks looking for a delicious, vegetarian side.
Give Khamang Kakdi a try today and bring the taste of Maharashtra right to your table!
