Khamang Kakdi is a healthy and tasty Maharashtrian-style vegetarian cucumber salad also known as Kakdi Chi Koshimbir.
Estimated reading time: 4 minutes
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About Koshimbir
Koshimbir or Kosambari is a term for traditional Indian ‘salad’ recipes with pulses, peanuts, and cucumbers. Kakdi is the Hindi term for cucumber. It is a vegan, gluten-free salad perfect for Indian meals.
You can sample a variety of Kosambari salads in Maharashtrian, Kannada, or Tamil Cuisines. It is served in small quantities at the beginning of a traditional meal to build the appetite or as sattvic prasad in temples.
Unlike other salads, a delicious Indian-style tempering (tadka) is added to a Kosambiri, making it unique.
Ingredients You’ll Need
- Cucumber: Use English, Spanish, Chinese or Indian Cucumbers.
- Peanut: Skinned, roasted peanuts are a good choice for khamang kakdi.
- Coconut: Use freshly grated coconut, not pre-packaged, desiccated, or frozen.
- Seasoning: Salt, Lemon Juice, Green Chilli, Jaggery Powder or Sugar
- Tempering: Sesame or Coconut Oil, Mustard Seeds, Urad Dal, Curry Leaves
- Other Ingredients: Fresh Coriander, Green Chilli
How To Make Khamang Kakdi
Step 1) Chop the cucumbers. Transfer them to a large mixing bowl. Season them with salt, mix, and set aside for 10 minutes.
Step 2) Heat a small pan and add peanuts. You can skip this step of roasting peanuts if you have pre-roasted, skinned peanuts.
Step 3) On low heat, dry roast the peanuts while stirring continuously till a few black spots appear on them. Keep them aside till they are cooled completely.
Step 4) Rub roasted peanuts between your palms; the skin comes out easily. Transfer them to a mortar and pestle. Crush the peanuts to a coarse powder.
Step 5) Squeeze water from the cucumber by cupping them between your palms or holding them in your fist. Or you can tie them to a muslin cloth and squeeze gently to drain out excess liquid.
Step 6) Transfer cucumber to a bowl. Add chopped green chilli, grated coconut, salt, lemon juice, and sugar. Mix nicely.
Step 7) Prepare tadka with heating oil. Add mustard seeds, urad dal, and curry leaves. Allow the seeds to pop.
Step 8) Pour this sizzling tadka over the khamang kakdi. Add crushed peanuts and chopped coriander, and mix nicely.
Khamang Kakdi is ready to serve.
My Tried and True Tips
- If you prefer fewer seeds in cucumber, scoop them out before chopping or use English Cucumber. Indian variety of cucumber has a lot of seeds and pulp.
- Make sure to squeeze out water from the cucumber so that the khamang kakdi does not become soggy or watery.
- You can refrigerate this cucumber salad for a couple of hours before serving. Place it in an air-tight container and season with salt and sugar before serving.
- Instead of roasting peanuts at home, you can use pre-roasted, skinned peanuts for this Kakdi Koshimbir.
More Salad Recipes
- Korean Cucumber Salad
- Green Barley Salad
- Mung Sprout Salad
- Kachumber Salad
- Kosambari Salad
- Pomelo Salad
- Chana Salad
Get all my Salad Recipes here and you can watch the videos on Instagram.
Khamang Kakdi Recipe
- Salad Mixing Bowl
- Tadka Pan
Ingredients
- 2 Cup diced cucumber
- 1 green chilli chopped
- 2 tablespoon grated coconut
- 1 teaspoon jaggery powder or sugar
- 1 ¼ teaspoon salt or to taste
- 2 tablespoon crushed peanuts
- 2 tablespoon chopped fresh coriander
Ingredients For Tadka (Tempering)
- 2 tablespoon peanut oil
- 1 teaspoon black mustard seeds (rai)
- 1 teaspoon white urad dal
- 1 tablespoon curry leaves
Instructions
- Heat a small pan and add peanuts. You can skip this step of roasting peanuts if you have pre-roasted, skinned peanuts.
- On low heat, dry roast the peanuts while stirring continuously till a few black spots appear on them. Keep them aside till they are cooled completely.
- Rub roasted peanuts between your palms; the skin comes out easily. Transfer them to a mortar and pestle. Crush the peanuts to a coarse powder.
- Chop the cucumbers. Transfer them to a large mixing bowl. Season them with salt, mix, and set aside for 10 minutes.
- Squeeze water from the cucumber by cupping them between your palms or holding them in your fist. Or you can tie them to a muslin cloth and squeeze gently to drain out excess liquid. Transfer cucumber to a bowl.
- Add chopped green chilli, grated coconut, salt, lemon juice, and sugar to the cucumber. Mix nicely.
- Prepare tadka with heating oil. Add mustard seeds, urad dal, and curry leaves. Allow the seeds to pop.
- Pour this sizzling tadka over the khamang kakdi. Add crushed peanuts and chopped coriander, and mix nicely.
Recipe Notes:
- For tadka, you can use sesame, coconut, or peanut oil.
- Instead of roasting peanuts at home, you can use pre-roasted, skinned peanuts for this Kakdi Koshimbir.
- I use Indian cucumber for making this salad. If you prefer fewer seeds in cucumber, scoop them out before chopping.
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