Khamang Kakadi - very popular Maharashtrian salad/koshimbir/pachadi variety

Khamang Kakadi - adding tadka and peanuts to cucumber to make it "khamang" or very tasty 

Quantity - for 2 people lunch side dish

Ingredients -

Cucumbers - 2 medium size
Crushed peanut powder - 4/5 tbsp 
Green chillies - 2/3 as per spice
Fresh coriander leaves - few strands 
Cumin seeds - to temper
Hing - to temper
Haldi - just a pinch 
Homemade ghee - to temper
Salt - as per taste
Sugar - just a pinch 
Lemon - 1 tsp juice 
Fresh coconut - little for garnish

Procedure -

1. Firstly wash and peel cucumbers . Next chop them into very small pieces . We do not want to grate the cucumber , but cut them as small as possible . 
2. Put cut cucumber in a big bowl .Add little salt and allow it to rest for couple of minutes . Then squeeze and remove all excess water from cucumber . You can drink this water if you like . We just do not use it in the recipe as the salad becomes too watery . 
3. Now add roasted and crushed peanut powder , fresh coriander chopped finely , green chillies finely chopped, adjust salt as per taste and sugar just a pinch for more taste
4. Now in a small tadka vessel , heat ghee . Once hot , put cumin seeds . When cumin seeds start spluttering, add hing, haldi and fry tadka well .
5. Pour hot tadka over the cucumber and mix well with a spoon . 
6. Mix everything well with the tadka and allow it to rest for 5 minutes . 
7. Just before serving , squeeze lemon juice and garnish coconut on top .

Serve as a side salad with your Poli bhaji tup . Or you can also top this on your sprouts to get little khamang or crunch to your sprout bowl :)

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