Indian

Maharashtrian Khamang Kakdi Salad


41

Whenever we think of salads, the usual picture in mind is of casually chopped or sliced cucumber & tomatoes etc. This is a salad recipe, which is little different but very easy and delicious. This salad is with a mild tempering to make the flavors more interesting.

This is made with cucumber, roasted peanuts, green chilies & coconut, all together mildly tempered with mustard & cumin seeds. It is definitely worth trying.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time              Total Time                    Yields

10 mins                           5 mins                           15 mins                4 Serving

Ingredients:

Cucumber – 4 cups (peeled & finely chopped)

Green chilies – 1 (finely chopped)

Coconut – ½ cup (grated)

Curry leaves – 5-6

Fresh green coriander – ½ cup (finely chopped)

Peanuts – ¼ cup (roasted, skinless & coarsely crushed)

Salt per taste

Sugar – 1 teaspoon

Lemon juice – 1 tablespoon

Cumin seeds – ¼ teaspoon

Mustard seeds – ½ teaspoon

Ghee (clarified butter) – 1 tablespoon

Asafetida – 1 pinch

Instructions:

  • Peel and finely chop cucumber avoiding and taking out the seeds inside.
  • Dry roast the coarsely ground peanuts.
  • Now in a mixing bowl, add cucumber, dry roasted peanuts, green chillis, grated coconut, lemon juice, salt & sugar. Mix well.
  • Now heat ghee in a pan and add asafetida, cumin and mustard seeds, when they splutter, add curry leaves, sauté for few more seconds and take off heat. Now add the tempering to the cucumber salad. Add fresh green coriander and mix gently all together.
  • Transfer to a serving bowl and serve.

Note: Enjoy a hearty delicious cucumber salad. Yummy!

Happy Cooking!!

 

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