KHAMANG KAKADI

A summer salad of coconut, cucumber and peanuts. Koshimbir is Maharashtrian term for salad, many different combinations of vegetables are used to make different variety of koshimbirs. This cucumber salad or kakadi chi koshimbir is very popular as it is very refreshing and cooling and can be made very quick and easily. Cucumbers, as we all know is an amazing source to flush out toxins from the body also to cool down during summers and are diabetic friendly given high fibre, low  carb composition.  It has a unique flavour  with the tadka added to it and crunchy texture due to the addition of coconut and peanuts and .  I make this khamang kakadi salad very often because it just needs the basic ingredients. You can also make this salad for brunch during weekends or during your lazy days. So try this super easy and quick salad and your family will love it. Serve the khamang kakadi as an accompaniment for your Maharashtrian lunch or dinner or as a healthy evening snack.

INGREDIENTS:

1 Cucumber, peeled and chopped

2 tablespoon Chopped Coriander

1-2 Green Chillies, chopped

2 tablespoon Freshly Grated Coconut or fine slices

2 tablespoon Roasted Coarse Peanuts Powder [roughly crushed in mortar and pestle]

½ teaspoon Sugar

2 teaspoon Lemon Juice

Salt to taste

For Tempering:

1 teaspoon Ghee/ Clarified Butter

½ teaspoon Mustard seeds

1 Dry Red Chilli

1 Sprig of Curry Leaves

METHOD:

STEP 1 – In a bowl, add cubed cucumber, coriander, green chillies, coconut and peanuts. Give a nice stir and mix well.

STEP 2 – Season with salt and sugar, lemon juice and mix well all ingredients till combined well.

STEP 3 – Now heat a tempering pan, Add ghee in it, crackle mustard seeds.

STEP 4 – Then add dry red chilli and and curry leaves.

STEP 5 – Pour this tempering over the cucumber mixture and mix properly.  Serve it.

Serve the khamang kakdi as an accompaniment for Maharashtrian lunch or dinner or as a healthy snack.