khamang kakdi recipe | maharashtrian cucumber salad, kakdi chi koshimbir

making khamang kakdi
1. Heat a small pan and add 1/4 cup peanuts.
2. On a low flame stirring often roast the peanuts.
3. The peanuts should have a few black spots on them and should be well roasted. Keep them aside till they are cooled completely.
4. Rinse 2 medium sized cucumbers. Chop them finely. You will need about 2 cups of finely chopped cucumber.
5. Keep the chopped cucumber aside for 15 to 20 minutes in a bowl or plate.
6. Meanwhile when the peanuts cool down
remove the skin from the peanuts. Just rub them between your palms and the peanut skin will come out easily. Add the peanuts in a mortar-pestle.
7. Crush to a coarse powder. You can even crush peanuts in a small mixer-grinder jar.
8. After 15 to 20 minutes squeeze water from the cucumber and add them all in a mixing bowl.
9. Add the coarsely crushed peanuts.
10. Add 1/4 cup fresh grated coconut
1 green chili (chopped)
1 tablespoon chopped coriander leaves and 1 teaspoon lemon juice. You can add less or more lemon juice as required.
11. Mix very well.
making tempering for khamang kakdi
1. Heat 1 tablespoon oil in a tadka pan or small pan. Add 1/2 teaspoon mustard seeds and let them crackle.
2. When the mustard seeds finish crackling
add 7 to 8 curry leaves (chopped or whole). Stir and then switch off the flame.
3. Pour the tempering mixture in the cucumber mixture.
4. Mix very well. Now you can keep the khamang kakdi mixture in the fridge if not serving.
5. Just before serving add some sugar and salt as per taste.
6. Mix well and then serve khamang kakdi.