Khamang Kakdi

Name: Khamang Kakdi (Cucumber salad)
Yield: Serves 4
Cuisine: Indian
Ingredients: ࡩ cup (40 grams) grated fresh coconut (or frozen unsweetened coconut); 1 tablespoon freshly squeezed lemon juice; ½ cup (75 grams) roasted peanuts, coarsely ground; 3 medium cucumbers; 2 green chiles, stemmed and minced; 1 teaspoon table salt; 2 tablespoons chopped fresh cilantro; ½ teaspoon black mustard seeds; ¼ teaspoon cumin seeds; 1 teaspoon sugar; 1 tablespoon ghee

Cucumber salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Cucumber salads are very popular in India, and this is one of my favorites. Be sure to make this just before serving, otherwise it will become too watery.

Ingredients

3 medium cucumbers
2 green chiles, stemmed and minced
½ cup (75

Asia
India
Side dish
Gluten-free
Vegetarian

Method

Peel, wash, and halve the cucumbers lengthwise. Remove the seeds and finely chop the flesh. Put in a bowl and add the chiles, peanuts, coconut, lemon juice, and sugar, and stir well.
Place a small nonstick sauté pan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the mustard seeds. When they sputter, add the cumin seed