K is for Khamang Kakdi (Cucumber salad with crunchy peanuts)

Khamang Kakdi is another of my favourites from my mum and grandmum’s food arsenal.

During the Mumbai summers, we were often urged to eat raw vegetables in the form of a salad. Great for cooling the system down, they said. (Yuck, no! is what we said.)

So when we kicked up a fuss over beans or spinach, mum or aji would quickly rustle up this delicious Khamang kakdi and all would be well again with mealtimes. They just knew that cucumbers and crunchy peanuts could even calm down a temper.

Khamang kakdi is perfect for hot summers and can be thrown together in a jiffy.

 

Khamang Kakdi - crunchy, spicy and delicious

Khamang Kakdi – crunchy, spicy and delicious

Ingredients:

1 medium cucumber, cut into tiny cubes

1/2 an inch piece of green chilli, very finely chopped

3 tablespoons of peanuts, roasted and crushed

salt to taste

1 teaspoon grated coconut (optional)

 

Method:

1. Simply mix together all the ingredients listed above.

2. Add a squeeze of lemon, if you like.

3. Serve cold.

 

Notes:

1. I always buy my peanuts raw and roast them as required. I find the store bought ones either have too much salt or go off far too quickly.

2. I have omitted the coconut on this occasion.

About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.. I have inherited my love for baking, cooking and experimenting in the kitc
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10 Responses to K is for Khamang Kakdi (Cucumber salad with crunchy peanuts)

  1. Pingback: Summer salads | Varan Bhaat

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