Name: Khamang Kakadi recipe by Poonam Bachhav at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 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)

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.

Ingredients Serving: 2

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)

Instructions

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.
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.
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.
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 .
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.
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 !

Similar Recipes