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.
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