How to make Khamang Kakdi - Tempered crunchy cucumber salad.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cucumbers (खीरे), Peanuts (मूंगफली)

Cuisine : Maharashtrian

Course : Salads

Khamang Kakdi Recipe Card

Khamang Kakdi

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Khamang Kakdi Recipe

  • Cucumbers 3 medium

  • Peanuts 1/2 cup

  • Coconut scraped 1/3 cup

  • Green chillies chopped 2

  • Lemon juice 1 tablespoons

  • Sugar 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 1/2 cup

  • For tempering

  • Ghee 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1/4 teaspoon


Step 1

Halve, remove seeds and finely chop cucumbers. Crush roasted peanuts to a coarse powder. Mix cucumbers with peanut powder, scraped coconut, chopped green chillies, lemon juice and sugar.

Step 2

Heat pure ghee in a small pan, add mustard seeds and as they begin to splutter add cumin seeds. Stir briefly and add this tempering to the cucumber mixture. Mix well. Mix salt and serve immediately, garnished with chopped fresh coriander leaves.