This goes great with your everyday meal. It is a delicious crunch cucumber salad. Super refreshing and filling. This maharashtrian classic is an all time favourite for all. The grated coconut gives so much o flavour and nuttines from the roasted peants just complement each other so well. Cucumber simply adds the freshness and takes it to a whole other level. do try this recipe and enjoy

Preparation Time
10 minutes

Soaking Time

Cooking Time
5 minutes


KHAMANG KAKDI Recipe|Renu dalal


For the cucumber mixture

  • 2 cups chopped cucumber
  • ¼ tsp sugar
  • ½ tsp lime juice
  • Salt and chilli powder to taste
  • 2 tbsp grated coconut
  • 2 tbsp grated and roasted peanuts
  • 2 tbsp chopped coriander

For the tempering

  • 2 tsp oil

  • 1 tsp rai (mustard seeds)

  • ½ tsp hing (asofoetida)

  • 2 to 3 curry leaves

  • ¼ tsp green chillies


For the cucumber mixture

  1. Mix all the ingredients together.

For the tempering

  1. Heat the oil, add the rai, hing, curry leaves, green chillies.

  2. When the seeds crackle removes from the gas and add to the cucumber mixture.

To serve

  1. Refrigerate or keep aside for 15 minutes and then serve.
By Rasika
Very easy to make & a healthy salad which everyone will love.
Jan 28, 2022

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