Khamag Kakdi

Khamag Kakdi Recipe - Vegetarian Indian Dish with Cucumber and Peanut Powder

Region / culture: India | Preparation time: 15 minutes | Cooking time: 5 minutes | Servings: 4 |

Vegetarian diet

Introduction

Khamag Kakdi is a traditional Maharashtrian salad made with cucumber, peanuts, and coconut. This refreshing and flavorful dish is perfect for hot summer days.

History

Khamag Kakdi has been a popular dish in Maharashtra for generations. It is often served as a side dish or snack, and is loved for its crunchy texture and tangy flavor.

Ingredients

1 large cucumber
1 green chili, chopped
3 tbsp peanut powder
grated coconut
salt to taste
sugar to taste
1 tsp ghee
0.5 tsp jeera
a pinch of asafoetida

How to prepare

Finely dice the cucumber or grate it and remove any excess water.
In a bowl, combine the cucumber with chilies, peanut powder, salt, sugar, and grated coconut. Mix well.
Heat ghee in a small pan and add jeera and asafoetida. Cook until fragrant.
Add the ghee mixture to the cucumber mixture and stir to combine.

Variations

Add chopped tomatoes or onions for extra flavor.
Substitute the peanuts with cashews or almonds for a different taste.

Cooking Tips & Tricks

Be sure to remove any excess water from the cucumber before mixing it with the other ingredients.

- Adjust the amount of sugar and salt to suit your taste preferences.

- Toasting the peanuts before grinding them into powder will enhance their flavor.

Serving Suggestions

Serve Khamag Kakdi as a side dish with roti or rice, or enjoy it on its own as a light and healthy snack.

Cooking Techniques

Toasting the peanuts before grinding them will enhance their flavor.

- Heating the ghee with jeera and asafoetida will release their aromas and add depth to the dish.

Ingredient Substitutions

Use cashews or almonds instead of peanuts.

- Substitute ghee with oil for a vegan version of the dish.

Make Ahead Tips

Khamag Kakdi can be prepared ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Garnish Khamag Kakdi with fresh coriander leaves or a sprinkle of chaat masala for a colorful and flavorful presentation.

Pairing Recommendations

Serve Khamag Kakdi with dal and rice for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 100 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 3g per serving

Vitamins and minerals

Khamag Kakdi is a good source of vitamin C and potassium.

Alergens

This recipe contains peanuts.

Summary

Khamag Kakdi is a nutritious and delicious salad that is low in calories and high in vitamins and minerals.

Summary

Khamag Kakdi is a simple yet flavorful salad that is perfect for summer. With its crunchy texture and tangy flavor, it is sure to be a hit at your next meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Khamag Kakdi. It was many years ago, during one of my visits to India, when I decided to stay with my cousin in the beautiful city of Jaipur. My cousin's mother-in-law, Mrs. Sharma, was a renowned cook in their community and she graciously invited me to watch her prepare a traditional Rajasthani meal.

As soon as I stepped into Mrs. Sharma's kitchen, I was enveloped in a cloud of fragrant spices and the sound of sizzling mustard seeds. The air was filled with the aroma of freshly ground coriander, cumin, and turmeric. Mrs. Sharma greeted me with a warm smile and handed me a glass of refreshing mint lemonade. She then began to show me how to make Khamag Kakdi, a popular cucumber salad in Rajasthan.

Mrs. Sharma explained that Khamag Kakdi is a simple yet flavorful dish that is perfect for hot summer days. It is made with thinly sliced cucumbers, tangy yogurt, and a blend of spices that awaken the taste buds. She showed me how to peel and slice the cucumbers into delicate rounds, ensuring that each piece was uniform in size.

Next, Mrs. Sharma instructed me to prepare the tempering for the salad. She heated ghee in a small pan and added mustard seeds, cumin seeds, and dried red chilies. The mustard seeds began to pop and release their nutty aroma, while the cumin seeds turned a toasty brown. Mrs. Sharma then poured the fragrant tempering over the sliced cucumbers, infusing them with a burst of flavor.

As I watched Mrs. Sharma mix the yogurt, sugar, and salt in a separate bowl, I could see the care and attention to detail she put into every step of the recipe. She explained that the yogurt should be thick and creamy, with just the right balance of sweetness and tanginess. She then poured the yogurt mixture over the cucumbers and gently folded everything together, ensuring that each slice was coated evenly.

The final touch to the Khamag Kakdi was a sprinkling of freshly chopped coriander leaves and a pinch of roasted cumin powder. Mrs. Sharma explained that the coriander added a fresh herbal note, while the cumin powder enhanced the earthy flavor of the dish. I eagerly took a bite of the salad and was instantly transported to a world of vibrant colors and bold flavors.

I spent the rest of my time in Jaipur learning more recipes from Mrs. Sharma and exploring the rich culinary heritage of Rajasthan. I discovered the art of making spicy Laal Maas, tender Dal Baati Churma, and delicate Gatte ki Sabzi. Each dish told a story of tradition and culture, passed down through generations of skilled cooks.

When I returned home, I brought with me a notebook filled with Mrs. Sharma's recipes and a heart full of memories. I recreated the Khamag Kakdi in my own kitchen, infusing it with the same love and passion that Mrs. Sharma had shown me. Every time I make the salad, I am reminded of the warm hospitality of Rajasthan and the joy of sharing a meal with loved ones.

Now, as I stand in my kitchen, preparing Khamag Kakdi for my family, I can still hear Mrs. Sharma's gentle voice guiding me through the recipe. The scent of mustard seeds, cumin, and coriander fills the air, wrapping me in a comforting embrace. And as I take a bite of the tangy cucumber salad, I am transported back to that sunny kitchen in Jaipur, where a new culinary adventure began.