Kakdi Koshimbir Recipe (Khamang Kakdi)
Kakdi Koshimbir (Khamang Kakdi) is a simple Maharashtrian-style cucumber salad prepared from cucumber, yogurt, peanuts, coconut, and a few other simple ingredients. Serve it as a side dish with your main meal. You can also serve it on Vrat days (Hindu fasting days). Here is how I make it.
Servings: 4 people
Ingredients
- 2 cups peeled and chopped cucumbers ¼-inch pieces
- 2 teaspoon finely chopped cilantro (fresh coriander leaves)
- 1 teaspoon finely chopped green chili
- 2 tablespoon crushed roasted and skinned peanuts
- 2 tablespoon grated fresh coconut
- 1 teaspoon sugar
- salt
- 1 tablespoon lime juice
For Tempering
- 1 tablespoon peanut oil or any other cooking oil
- ½ teaspoon brown mustard seeds
- ¼ teaspoon asafetida
- 10-12 curry leaves
Instructions
- Add cucumbers, cilantro, green chili, peanuts, and coconut, to a bowl and mix well.
- Note - To make it with yogurt, add ½ cup of plain yogurt to this mixture at this stage.
- Heat oil in a pan over medium-high heat.
- When the oil is hot, add mustard seeds, asafetida, and curry leaves, and let them crackle for 4-5 seconds.
- Pour the tempering over the salad and mix well.
- Refrigerate the salad for 1-2 hours.
- Add salt, sugar, and lime juice just before serving. Serve chilled.
Video
Nutrition
Calories: 74kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Sodium: 31mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 53.9mg | Calcium: 25mg | Iron: 0.3mg
