KHAMANG KAKDI

Name: KHAMANG KAKDI
Prep time: 10 min
Cook time: 5 min
Yield: 2

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
Nil

Cooking Time
5 minutes

Makes
2

INGREDIENTS

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

METHOD

For the cucumber mixture

Mix all the ingredients together.

For the tempering

Heat the oil, add the rai, hing, curry leaves, green chillies.
When the seeds crackle removes from the gas and add to the cucumber mixture.

To serve

Refrigerate or keep aside for 15 minutes and then serve.

KHAMANG KAKDI

INGREDIENTS

For the cucumber mixture

For the tempering

METHOD

For the cucumber mixture

For the tempering

To serve

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