Khamang Kakdi | Cucumber Salad/Raita | Kakdichi Koshimbir
Updated: Jun 14
Delicious and easy salad!
Fast, easy to make and delicious indian cucumber salad. Also known as Khamang Kakdi or Kakdichi koshimbir in Marathi, the flavour of this salad is enhanced by thick yogurt, roasted crushed peanuts and the tempering that's added at the end.
“Enjoy with any Indian meal”
This cucumber salad/raita will go well with chapati or rice and as an accompaniment with any Indian meal. Adding Cilantro (Coriander) to this salad will induce flavour as well as colour to this salad.
Roasted, peeled and crushed peanuts add the magic....
Peanuts add crunch to this soft grated cucumber salad. You will have to roast peanuts till
they are golden brown with some dark brown spots on them and till their skin easily peels off. Then you will have to remove their skin and crush them either in food processor or in mortal and pestel till they form a course powder. Do not make fine powder as it won't give the desired effect to your salad. You can use scraped coconut instead if you don't have peanuts, but it won't taste the same.
Make sure you use thick whole milk yogurt or else it might become too running/liquidy.
“Tempering is a must”
To make this cucumber salad/khamang kakdi extra special, don't forget to add mustard seeds (rai), cumin seeds (jeera), curry leaves (kadi patta) and green chilli tempering in the end. This will lend an extra punch of flavour to your salad.
Finish it off straight away
Enjoy this cucumber raita as soon as it is ready, as if you leave it for a few hours it will start becoming more and more watery and will loose its flavour.
Below is a quick and easy video that will guide you step by step to make this salad.
Recipe Card for Khamang Kakdi
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