Crunchy Khamang Kakdi

This is a popular summer salad made very often in Maharashtrian bones as part of the menu for regular, everyday meals.
It has a refreshing, nutty and tangy flavour and it is a part of many festive thalis too.
Crunchy Khamang Kakdi
This is a popular summer salad made very often in Maharashtrian bones as part of the menu for regular, everyday meals.
It has a refreshing, nutty and tangy flavour and it is a part of many festive thalis too.
Steps
- 1
Wash, peel and dice the cucumbers.
- 2
Add the cucumbers to a mixing bowl.
- 3
Add the peanut powder, sugar, salt to taste and the lemon juice to the cucumbers, toss gently.
- 4
Heat the ghee in a tadka pan, add the cumin seeds, curry leaves and the green chillies, allow them to sizzle for a few seconds.
- 5
Pour this sizzling tempering into the bowl, toss gently with the cucumber mix.
- 6
Garnish with the grated coconut and coriander leaves.
- 7
Serve chilled with your regular meals.
Similar Recipes
More Recipes
-

Cluster beans (Kothavarankaai) vaththal kuzhambu
Lakshmi Sridharan Ph D
-

Insalata Caprese (Caprese Salad)
Jibita Khanna
-

Maggie Conlon
-

cindybear
-

Ashley Smith
-

Ashley Smith
-

Ashley Smith
-

Mad Cook
-

Pawon Indo Bule
-

Mackenzie Landers
-

Slow Cooker cabbage, sausage, & potatoes
Sarah Grace Roark
-

Spicy Sausage and Tomato Quiche
Sempio's Simple & Savory💋
-

Bethica Das
-

Durreshahwar Khan
-

Aba Ojoma Jonathan Abjmom
-

Rakhi Bhagat
-

Deepa Garg
-

Pineapple and coconut drink(nectar)
maya's_cuisine
-

Roz Abiad Bil Bazela (Lebanese)
Bethica Das
-

Saru Kamboj
-

Shilpa Wani
-

Ummu Fa'az









Comments (3)