Monday, October 10, 2016

KHAMANG KAKDI

KHAMANG KAKDI

I make Khamang Kakdi quite often. Being fond of groundnuts, I particularly like this dish made of cucumbers, coconut gratings and roasted groundnut powder.  The coarsely powdered groundnuts add to the texture and flavour of this salad.

The use of groundnuts is common in Maharashtrian cuisine. You will find, for example, elsewhere in this blog recipes for Hirwi Mirchi cha Thecha, and Peanut & Garlic Chutney.





Ingredients:
  • Medium-sized Cucumber, 2
  • Groundnuts, 1/3 cup
  • Freshly Grated Coconut, 1/4 cup
  • Green Chillies, finely chopped, 2
  • Lemon Juice, 1 tbsp.
  • Sugar, 1 tsp
  • Salt, to taste
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/4 tsp
  • Oil, 1 tbsp.
  • Fresh Coriander Leaves, chopped, 1-2 tbsp, for garnish

Method:

Wash and peel the cucumber cut them into halves, de-seed and chop them. Remove the excess water and keep aside.
Dry roast the groundnuts and when they are cool, de-skin them
In a small mixer jar, using the pulse mode coarsely powder the roasted groundnuts
To the chopped cucumber add the coconut gratings, finely chopped green chillies, roasted groundnut powder, lemon juice, and sugar
Heat a little oil in a small pan, and when it gets hot add the mustard seeds
When they splutter, add the cumin seeds and when they sizzle add this seasoning to the cucumber-groundnut mixture and mix well
Add salt to taste and mix well
Garnish with finely chopped coriander leaves and serve immediately