Heat a small pan and add the peanuts.

On a low heat stirring often roast the peanuts.

The peanuts should have a few black spots on them and should be well roasted. Keep them aside till they are cooled completely.
Rinse the cucumbers. Peel and then chop them finely.
Keep the chopped cucumber aside for 15 to 20 minutes in a bowl or plate.

Meanwhile when the peanuts cool at room temperature, remove the skins from the peanuts. Just rub them between your palms and the peanut skin will come out easily. Add the peanuts in a mortar-pestle.

Crush to a coarse powder. You can even crush peanuts in a small mixer-grinder jar or spice-grinder

After 15 to 20 minutes squeeze water from the cucumber by cupping between your palms or holding between your fists. Then add the cucumber in a mixing bowl.

Add the coarsely crushed peanuts.

Add fresh grated coconut, chopped green chilies, chopped coriander leaves and 1 teaspoon lemon juice. You can add less or more lemon juice as required.

Mix very well.

Making Tempering For Khamang Kakdi

Heat oil in a tadka pan or small pan. Keep heat to a low. Add mustard seeds and let them crackle.

When the mustard seeds finish crackling, add curry leaves (chopped or whole). Stir and then switch off the heat.

Pour the tempering mixture in the cucumber mixture.

Mix very well. Now you can keep the khamang kakdi mixture in the fridge for a couple of hours if not serving immediately.