Khamang kakdi (indian cucumber salad) recipe

Khamang kakdi (Indian cucumber salad)

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  • ½ cucumber, deseeded and diced
  • 1 large green chilli, finely chopped
  • 2 tsp lemon juice
  • 1/2 tsp of light brown sugar
  • 1/2 cup of peanuts
  • 1/3 cup of fresh coconut, grated
  • 1 tbsp fresh coriander, chopped
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp black mustard seeds
  • 1/4 tsp cumin seeds


Add the cucumber, chilli, lemon juice and sugar to a bowl and give it a good stir. Roughly crush the peanuts and toast in a pan for 4-5 minutes, then add to the cucumber mix along with the coconut and gently stir. Heat the oil in the peanut pan, and when it’s hot add the mustard seeds. Then add the cumin seeds and fry for 30 seconds or so. Remove from the heat and drizzle the spiced oil over the cucumber mix and give it a final stir and season to taste. This salad is packed full of flavor so works well on a simple bed of spinach or with a side of roasted pumpkin. Enjoy! khamang kakdi Indian cucumber salad shopping list

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