Cucumber salad

                                                   CUCUMBER SALAD / KHAMANG KAKDI

INGREDIENTS

  • Cucumbers – 2
  • Roasted skinless peanuts – 2 tbsp
  • Finely chopped green chilli – 1 or as per taste
  • Freshly grated coconut – 3 – 4 tbsp
  • Grated carrot – 2 tbsp [ optional ]
  • Sugar- ¼ tsp [optional ]
  • Salt to taste
  • Very finely chopped coriander leaves – 2 to 3 tbsp
  • Lemon juice – ½ tsp
  • Ghee – 2 tsp
  • Pinch of asafoetida
  • Jeera – ¼ tsp
  • Curry leaves – few

cucumber salad

PREPARATION

Peel the cucumber and chop it very very very finely. Keep aside for sometimes to release the water. Squeeze the excess juice .

METHOD

Take the cucumber in a mixing bowl .

Add green chilli + crushed peanuts + coconut + lemon juice + coriander leaves + salt + sugar and mix well .

Heat ghee for tempering ,add jeera + curry leaves + asafoetida .

Add this tempering into the salad mix well .

Ready to serve .

NOTES

  1. This recipe was shared by my friend Shilpa Kannade .
  2. The Maharashtrians actually chop the cucumber by the process called tochne – keep slicing the cucumber horizontally and vertically and then chop it finely .
  3. You can make the salad and add salt and sugar while serving ,to avoid cucumber from sweating more.
  4. You can add little curd also .
  5. I have added grated carrot for colour.
  6. While tempering you can also add ¼ tsp of mustard seeds .

for more recipes click on the names below :- 

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