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Photo of Khamang Kakdi by Anjana Chaturvedi at BetterButter

Khamang Kakdi

Anjana Chaturvedi
10 minutes
Prep Time
2 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Khamang Kakdi RECIPE

A refreshing and healthy summer salad of cucumber, coconut and peanuts.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Maharashtra
  • Sauteeing
  • Salad
  • Gluten Free

Ingredients Serving: 4

  1. 3 medium sized cucumber / Kheera / Kakdi
  2. 4 tbsp Peanuts / moongphali (Roasted)
  3. 4 tbsp Fresh coconut, Grated
  4. 4 tbsp Fresh coriander / Cilantro / Hara Dhaniya chopped
  5. 1 green chillies / Hari Mirch chopped
  6. 1 tbsp lemon Juice / Nimbu Ka Ras
  7. 3/4 tsp sugar / Chini
  8. to taste Salt / namak
  9. For The Tempering /tadka-
  10. 3/4 tbsp clarified butter / Desi Ghee
  11. 1/2 tsp cumin Seeds / Sabut Jeera
  12. 3/4 tsp mustard seeds / Rai
  13. 8 curry leaves Chopped
  14. A pinch of asafoetida / Hing powder


  1. Rinse and peel the cucumbers and finely chop them. Add little salt and keep it aside for 10 minutes so they release the extra moisture.
  2. Crush the peanuts coarsely in a mortar and pestle (don't grind it in the mixer).
  3. Gently squeeze the cucumbers to remove the extra water.
  4. In a bowl add the chopped cucumbers, coconut, peanuts,chopped green chili, fresh coriander and mix it well.
  5. Heat oil or ghee in a small pan. Add the cumin, mustard seeds, curry leaves and asafoetida.
  6. When the mustard seeds start to crackle then add this tempering in the salad and mix it well.
  7. Add lemon juice, salt, sugar and serve as desired.

Reviews (6)  

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Artee Singh
Artee Singh   Jan-27-2018

Aarti Shinde
Aarti Shinde   Jul-15-2017

It came out very well. A good side dish.

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