Khamang Kakadi | How to make Khamang Kakadi

By Poonam Bachhav  |  12th Apr 2017  |  
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  • Khamang Kakadi, How to make Khamang Kakadi
Khamang Kakadiby Poonam Bachhav
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About Khamang Kakadi Recipe

A very refreshing and cooling summer salad , Khamang Kakadi is very delicious and famous Maharashtrian salad. This (salad) koshimbir is made with Cucumber (Kakadi in Marathi) and one can sense a strong tempering in it which means Khamang and hence the name of the dish. Khamang Kakadi can be made very easily and in a jiffy. It can be had as a salad , or as a side dish to the main course or just by itself as a refreshing and light mid time snacks.

Khamang Kakadi, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Khamang Kakadi is just mouth-watering. This amazing recipe is provided by Poonam Bachhav. Be it kids or adults, no one can resist this delicious dish. How to make Khamang Kakadi is a question which arises in people's mind quite often. So, this simple step by step Khamang Kakadi recipe by Poonam Bachhav. Khamang Kakadi can even be tried by beginners. A few secret ingredients in Khamang Kakadi just makes it the way it is served in restaurants. Khamang Kakadi can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Khamang Kakadi.

Khamang Kakadi

Ingredients to make Khamang Kakadi

  • 4-5 medium sized cucumber ( Kheera)
  • 3 tablespoon fresh scrapped coconut ( Nariyal)
  • 3 tablespoon of roasted and coarsely powdered peanuts(dardara pisa mungfali dana )
  • 2 tablespoon of finely chopped coriander leaves(Dhaniya)
  • 1 green chilly finely chopped ( hari Mirch)
  • For tempering : 1-2 tablespoon of Ghee (clarified butter)
  • 1/4 teaspoon mustard seeds (Rai)
  • 1/4 teaspoon cumin Seeds (Jeera)
  • Pinch of asafoetida ( Hing)
  • 1-2 sprig of curry leaves (Kadi patta)
  • For Seasoning : 1 tablespoon sugar or as required (Chini)
  • 1 tablespoon fresh lemon juice( Nimbu ka ras)
  • Salt to taste ( namak Swad anusar)

How to make Khamang Kakadi

  1. Rinse and peel the Cucumber. Taste both edges of all the cucumber before chopping. Discard if any Cucumber is bitter. Finely chop all the Cucumber and place in a bowl. Add little salt and keep it aside for 10 minutes.
  2. Lightly squeeze the Cucumber to release the extra water. This step will avoid the salad from being soggy after addition of peanut powder and Coconut. Discard the water.
  3. Roast the peanuts on a heated skillet or pan. Let it cool down, remove the peel by rubbing and grind to a coarse powder in a mortar and pestle or just pulse in grinder. Take care not to make a fine powder.
  4. In a mixing bowl place the chopped Cucumber , fresh scrapped Coconut , coarsely ground peanuts , finely chopped green chillies and finely chopped fresh coriander leaves. Mix properly .
  5. Heat up 1 -2 tbsp of ghee in pan on a medium heat. Add Mustard seeds, Cumin seeds, Hing and Curry leaves. Once the mustard seeds crackle and cumin seeds sizzle, put off the flame. Pour this tempering over the Cucumber mixture.
  6. Season the salad with lemon juice, sugar and salt just before serving. Give it a quick toss and serve the delicious and refreshing Summer salad and enjoy with your loved ones !

My Tip:

If we do not add the mustard seeds, hing and curry leaves, this salad can serve as a fasting food ( food for vrat). This salad is usually paired with Sabudana khichadi.

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