21 Healthy Salads #16 Khamang Kakdi (Maharashtrian Kakdi Koshimbir)

Khamang Kakdi

Ingredients:

Cucumber (finely chopped) - 2 cups
Peanuts (roasted) - 1/4 cup
Freshly grated coconut - 1/4 cup
Green chili (finely chopped) - 1
Lemon juice – 1 tsp
Coriander leaves (chopped) - 1 tbsp
Salt as required
Sugar - 1/2 tsp or add as required
Oil - 1 tbsp
Mustard seeds - 1/2 tsp

Curry leaves - 7-8

Method:

1. Rinse the cucumbers. Peel and then chop them finely.
2. Keep the chopped cucumber aside for 15 to 20 minutes in a bowl or plate.
3. Add the roasted peanuts in a mortar-pestle. Crush to a coarse powder. Or crush peanuts in a small mixer-grinder 
4. After 15 to 20 minutes squeeze water from the cucumber by cupping between your palms or holding between your fists. 

5. Then add the cucumber in a mixing bowl.
6. Add the coarsely crushed peanuts.
7. Add fresh grated coconut, chopped green chilies, chopped coriander leaves and 1 teaspoon lemon juice. 
8. Mix very well.
9. Heat oil in a tadka pan or small pan. Keep heat to a low. 

10. Add mustard seeds and let them crackle.
11. When the mustard seeds finish crackling, add curry leaves (chopped or whole). Stir and then switch off the heat.
12. Pour the tempering mixture in the cucumber mixture.
13. Mix very well. 

14. Now you can keep the khamang kakdi mixture in the fridge for a couple of hours if not serving immediately.
15. Just before serving add sugar and salt as per taste.
16. Mix well and then serve khamang kakdi. You can garnish with some coriander leaves while serving.