Khamang Kakadi (cucumber salad)
For Khamang Kakdi
2 cups finely chopped cucumbers (kakdi) or 2 medium sized
2 tbsp roasted peanuts
2 tbsp freshly grated coconut
1 green chilly finely chopped
1 tspn lemon juice
2 tbspn finely chopped coriander
Rock salt as taste
1/2 tsp of Jaggery powder (Organic)
For Tempering
½ teaspoon mustard seeds
1/4 tsp Hing
Instructions
1. Wash 2 medium size cucumber and chop it finely (show the procedure of chopping on a cutter)
2. Keep aside the chopped cucumber
3. Add the roasted peanuts in a mortar-pestle.
4. Crush to a coarse powder (keep it crunchy). You can even crush peanuts in a small mixer-grinder jar.
5. Add chopped cucumber to a bowl.
6. Add the coarsely crushed peanuts.
7. Add freshly grated coconut, chopped chilly, chopped coriander leaves and lemon juice.
8. Heat tempering pan and add mustard seeds. As soon as mustard seeds start spluttering switch off the flame and add hing.
9. Add this mixture to the bowl.
10. Add jaggery and salt just before serving.
All the Fresh ingredients make this salad more flavorful and aromatic
Notes –
1. Traditionally the water from the cucumber is squeezed out. We are going to eliminate this step .
2. Adjust spice level and sourness as per individual requirement.
3. This salad tastes best with Vangi bhaat, varan bhaat, matki usal or goes well with jowar or bajara bhakri, bharli vangi or bharli bhinde.
4. Variation – you may add tomatoes and carrot to this salad.
Contributor : Deepali Gaonkar ( Deepali’s Healthy Kitchen)