Sunday, January 19, 2014

Khamang Kakdi (Cucumber Salad)

Koshimbir or salad is a part of the everyday Maharashtrian menu. It is made out of cucumber, beet or carrot to name a few. Khamang kakadi is a Koshimbir without yogurt. Instead it has a hint of lemon juice. As with most koshimbirs ground roasted peanuts added to give it a nutty crunchy flavor.

My mother usually made koshimbir with yogurt. But my aunt always made khamang kakadi. This recipe always takes me back to the days when I was staying with my aunt and uncle.


You will need
1 cucumber
1/4 cup ground roasted peanuts
1/2 cup cilantro, chopped
1/4 tsp. sugar
1 Serrano pepper, deseeded and minced
2 curry leaves
1 tsp. cumin seeds
1/4 tsp. asafoetida
1 tbsp. olive oil
salt to taste

Wash, peel and dice the cucumber. Mix in the peanuts, cilantro, Serrano pepper and sugar. In a small pan heat the olive oil and turn off the heat. Add cumin seeds and curry leaves to the hot oil. When they crackle add the asafoetida and let it cool. When cooled add it to the koshimbir. Season with salt and serve.

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