Tuesday, 5 June 2012

Khamang kakdi|Maharashtrian fasting cucumber salad upwas khamang kakdi | vrat kakdi ka kachumbar

This is a simple Maharashtrian koshimbir of diced cucumberi)(kakdi/kakad and peanut powder. A simple cucumber salad gets a sudden face lift when garnished with the hot phodani (Marathi) a.k.a tadka (Hindi) (tempered oil/ghee with cumin seeds ,asofoetida). It introduces a new dimension to the overall flavor of this cool, refreshing koshimbir.It gives a twist to plain kakdichi koshimbir ( in this all below ingredients are mixed except tadka /phodni)

 Pls note this khamang kakdi can be eaten during fasting days (vrat/upas/upwas) but  in that case do not use corainder leaves & curry leaves & make the seasoning / tempering/phodni using jeera (cumin) & ghee (tup) instead of mustard ,curry leaves & oil .

2 cucumbers about 2 cups
2 green chilies (adjust the number as per taste),
coriander leaves,
1 cup  peanut powder ( shengdana koot)
1 tsp lemon juice
2  tsp fresh grated coconut (ola khobra))

For tempering:
2 teaspoon cumin seeds,
2 tsp ghee,
asafoetida (hing)


1. Chop cucumbers finely and sprinkle some salt on them.

2. After 10 minutes, squeeze the pieces to get rid of the water contents.

3. Finely chop green chilies. Now  add  sugar, coriander leaves, coconut and chilies with the cucumber pieces.

4. In a pan, heat ghee & add cumin seeds. Then add asafoetida and immediately pour this tempering on the prepared cucumber salad.

5.Squeeze  lemon juice & mix well

6.Serve fresh with   any spicy amti like chawlichi amti /masoor amti / chanychi amti.

1.You can even grate the cucumber instead of dicing it.
2For tempering substitute  ghee and cumin seeds with oil and mustard seeds  & curry leaves.
3. Mix all ingredients just before serving or else it can become watery.

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