Khamang Kakdi is a popular Maharashtrian salad (koshimbir) with cucumber (kakdi) and roasted and grounded peanut (danyache kut) being the main ingredients.
Just to give you a background, in Maharashtrian cuisine salads are mainly of two types, one with roasted and grounded peanut and the second one with a tempering (tadka) and without peanut crush. In the second one, curd is the main ingredient of the salad. Cucumber salad with roasted and grounded peanut is called Khamang Kakdi and the one with a tempering (tadka) and without peanut crush is called Kakdichi Koshimbir.
Khamang Kakdi is served as side dish popularly known as Daavi baju or an item that is kept on the left side in the plate (a place meant for salads and starters). This salad can also eaten on the fast days (with certain modifications) and tastes delicious with Sabudana Khichadi.
Ingredients :
5-6 cucumbers
½ cup roasted peanut crush (Danyache kut)
1-2 green chillies (finely chopped)
¼ cup grated coconut (fresh)
¼ cup coriander (finely chopped)
½ lemon juice
1 tspn sugar
salt to taste
For tempering:
3-4 tspns oil (or pure ghee)
1 tspn cumin seeds (jeera)
1 tspn mustard seeds
¼ tspn asafaetida
7-8 curry leaves (optional)
Preparation :
Peel cucumber and chop it finely
Keep it aside for 15-20 minutes and remove the excess water (optional)
Add roasted peanut crush, coconut, coriander, salt and sugar and mix it well.
Add lemon juice to it.
For tempering :
Heat oil or pure ghee in a pan
After heating add rest of the ingredients to oil
Pour the tadka on Khamang kakdi and serve.
Notes :
1. If you are making it for fast, then mustard seeds, curry leaves, coriander etc. should not be used.
2. Chopped green chillies can be added in tempering also
I am sending this recipe for the event - Gayatri's Walk Through Memory Lane hosted by Rasi of Vegetarian Food and Me
Just to give you a background, in Maharashtrian cuisine salads are mainly of two types, one with roasted and grounded peanut and the second one with a tempering (tadka) and without peanut crush. In the second one, curd is the main ingredient of the salad. Cucumber salad with roasted and grounded peanut is called Khamang Kakdi and the one with a tempering (tadka) and without peanut crush is called Kakdichi Koshimbir.
Khamang Kakdi is served as side dish popularly known as Daavi baju or an item that is kept on the left side in the plate (a place meant for salads and starters). This salad can also eaten on the fast days (with certain modifications) and tastes delicious with Sabudana Khichadi.
Ingredients :
5-6 cucumbers
½ cup roasted peanut crush (Danyache kut)
1-2 green chillies (finely chopped)
¼ cup grated coconut (fresh)
¼ cup coriander (finely chopped)
½ lemon juice
1 tspn sugar
salt to taste
For tempering:
3-4 tspns oil (or pure ghee)
1 tspn cumin seeds (jeera)
1 tspn mustard seeds
¼ tspn asafaetida
7-8 curry leaves (optional)
Preparation :
Peel cucumber and chop it finely
Keep it aside for 15-20 minutes and remove the excess water (optional)
Add roasted peanut crush, coconut, coriander, salt and sugar and mix it well.
Add lemon juice to it.
For tempering :
Heat oil or pure ghee in a pan
After heating add rest of the ingredients to oil
Pour the tadka on Khamang kakdi and serve.
Notes :
1. If you are making it for fast, then mustard seeds, curry leaves, coriander etc. should not be used.
2. Chopped green chillies can be added in tempering also
love the blog - Mi marathi aahe ani marathi padarth pahun ekdam khoosh zale! BTW - Khamang kakadi sarakhich Khamang celery pan chhan lagate - just replace kakadi by celery.
ReplyDeleteI love it with sabudana khichadi and bhagar on upwaas days :)
ReplyDeleteDear Amrendra,
ReplyDeleteThis is a great recipe.... can you tell me the quantity of chopped kakdi in cups (one cup is 240 ml by volume)...
I live in South AFrica ani ithe we get big huge kakdi :-(
@ Aseem - You may take approx 2 cups of chopped cucumber
ReplyDeletewe do this minus the peanuts.. next time will try adding the peanuts & try! Thanks fro sending it :)
ReplyDeleteOngoing Event : WTML