Monday, December 29, 2008
Khamang Kakdi is a delicious cucumber salad. It's simple and easy to make, yet loaded with flavors. I thought it's just right for Ramki's "Cooking for the rest of us" event.
1 big cucumber or 3-4 small cucumbers, peeled and chopped finely
2 tbsp roasted, unsalted, peanuts, coarsely crushed/Daanyache Koot
salt to taste
1-2 green chilies, chopped
1 tsp sugar
1 tbsp coconut, freshly scraped
1 tbsp coriander leaves/cilantro, chopped
1/2 lemon, squeezed
1 tsp oil or ghee/clarified butter
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp asafoetida
1. Mix all the ingredients together.
2. Heat oil or a ghee in a small saucepan. Add cumin seeds, mustard seeds, asafoetida.
3. Drizzle sizzling oil over the salad. Mix well.
4. Serve as a side dish.
1. This easy salad can be tweaked easily by adding more or less lemon, peanut powder, cucumber or even adding yogurt if you like.
2. After cucumber is cut, you can squeeze the water out if you like. This step will not make salad too watery.
This post is my entry to Ramki's "Recipes for the rest of us" event.