Khamang Kakdi

Serves
4-6
Prep Time
15 mins

This hydrating salad is not only refreshing and easy to make but also delicious and can be eaten as a meal by itself if you wish! It’s very often a part of Indian meals in Maharashtra and some other southern states of India.

Credit: Indian Vegan Cookbook

Ingredients

  • 250 gms or 2 medium sized cucumbers
  • 1-3 or to taste finely chopped green chillies
  • ½ cup peanuts
  • Juice of ½ lime
  • ½ cup finely chopped coriander leaves
  • ½ tsp salt or to taste
  • ¼ to ½ cup (or a handful) of freshly grated coconut (optional)

Tempering (optional):

  • ½ tsp mustard seeds
  • ¼ tsp coconut or groundnut oil for tempering

Method

  1. Roast the peanuts on medium heat and then cool to room temperature.
  2. Pound them in a mortar and pestle or grind them roughly in a blender.
  3. Wash and chop the cucumber finely or grate it as you wish. Do not peel it if the skin is not bitter.
  4. Put all ingredients in a bowl and mix well.
  5. For the tempering, heat the oil in an iron tempering ladle and add the mustard seeds.
  6. Transfer these onto the cucumber pieces once they pop.
  7. Mix and serve with rotis and other dishes of a traditional Indian meal.

 

Note: You can use store bought roasted peanuts if you wish.

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