Cucumber Salad

Khamang Kakdi is a Maharashtrian style cucumber salad made with chopped cucumber, roasted peanut powder among other ingredients and tempered with ghee and chillies.


2 medium sized cucumber (kakdi/ kheera), peeled and finely chopped
½ cup roasted and powdered peanuts (shengdana/mungphali)
3 tbsp  grated fresh coconut (naaral / nariyal)
3 tbsp chopped fresh coriander leaves (Kothimbir/ dhaniya)
1 chopped green chilly (hirwi mirchi/ hari mirch)
1 tsp lemon juice (limbyacha ras / nimbu ka ras)
Salt as per taste

For tempering (Phodni/ Tadka)

1 tbsp clarified butter (toop/ghee)
1 tsp cumin seeds (jeera)
2 stuffed dry chilly (sandgi mirchi)* or dried red chilly/sooki laal mirch


  • In a mixing bowl, add peeled and finely chopped cucumber, peanut powder, grated coconut, chopped coriander leaves, chopped green chilly, salt and lemon juice.
  • Give it a good mix.
  • For the tempering, heat a small pan.
  • Add ghee. When the ghee melts, add cumin seeds.
  • When the seeds start crackling, add dried chillies.
  • Pour this tempering on the cucumber mixture.
  • Khamang Kakdi is ready to be served.

*Sandgi mirchi is green chilly stuffed wth spices and dried under hot sun.


Also, have a look at South Indian style Cucumber Moong Dal Salad


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