Khamang Kakdi
A refreshing Maharashtrian cucumber salad that comes together in just 10 minutes. Crunchy diced cucumber tossed with crushed roasted peanuts, fresh coconut, and a fragrant tempering of mustard seeds, green chilies, and curry leaves. A light, vibrant accompaniment to any Indian meal.
For 4 servings
- prep
Prep the cucumber.
Peel the cucumbers and dice them into small, even cubes. Place in a mixing bowl.
TIPDice the cucumber fine — it absorbs the tempering better and tastes more balanced. - mix
Add peanuts, coconut, and seasonings.
To the diced cucumber, add crushed roasted peanuts, fresh grated coconut, chopped cilantro, lemon juice, sugar, and salt. Toss gently to combine.
- temper · ~1 min
Make the tempering.
1.Heat oil in a small tadka pan over medium heat until shimmering.2.Add mustard seeds and let them splutter completely (30 sec).3.Add cumin seeds, curry leaves, chopped green chili, and asafoetida. Sauté until fragrant (20 sec).TIPDon't let the cumin seeds burn — they turn bitter fast. Remove the pan from heat as soon as they darken slightly. - mix
Toss the tempering into the cucumber mix.
Pour the hot tempering over the cucumber mixture immediately. Toss everything together until well combined.
TIPThe hot oil helps release the peanut and coconut oils, deepening the flavor. Serve right away while the cucumber is still cool and crunchy. - serve
Serve immediately.
Transfer to a serving bowl and enjoy as a side with dal-chawal or poli-bhaji.
TIPDon't let it sit — the cucumber releases water and dilutes the taste. Make this just before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a sharp knife to dice cucumber into uniform small cubes for even flavor distribution.
- 2Crush peanuts coarsely — fine powder creates a pasty texture, while chunks add crunch.
- 3Pour the hot tadka immediately over the cucumber to let the heat release the peanut and coconut oils.
- 4Serve within 10 minutes of mixing or the cucumber will weep water and turn the salad soggy.
- 5For best crunch, use English or Persian cucumbers which have fewer seeds and a firmer texture.
- 6Toast fresh coconut in a dry pan for 30 seconds before adding if you want a deeper, nuttier flavor.
Adapt it for your goals.
Low-oil
Omit the tadka entirely — simply toss cucumber with crushed peanuts, coconut, lemon juice, salt, and a pinch of chaat masala for a 0-oil, lighter version that still delivers crunch and tang.
high proteinHigh-protein
Replace half the peanuts with roasted, crushed chana dal (split Bengal gram) to boost protein content while keeping the nutty crunch traditional to Maharashtrian koshimbirs.
jainJain
Skip asafoetida and use 1/4 tsp black salt instead of regular salt. Ensure the peanuts are dry-roasted without oil and replace curry leaves with fresh mint for a fully Jain-friendly version.
veganVegan
This recipe is naturally vegan — no changes needed. Confirm that the sugar used is organic/unrefined if you want to keep it fully plant-based.
Why this is on our healthy list.
Hydrating & Low Calorie
Cucumber is over 95% water, making this salad extremely hydrating and low in calories — ideal for light summer meals or weight management.
Heart-Friendly Fats from Peanuts
Roasted peanuts provide monounsaturated fats and resveratrol, which support heart health and help maintain healthy cholesterol levels.
Digestive Aid from Cumin & Asafoetida
Cumin seeds and asafoetida are traditional digestive aids in Indian cooking, helping to reduce bloating and improve nutrient absorption from the raw cucumber.
Rich in Electrolytes
Cucumber naturally contains potassium, magnesium, and silica — the lemon juice adds vitamin C, and the salt helps replenish electrolytes on hot days.
Frequently asked questions
Cucumbers release water once salted. To avoid this, dice and salt the cucumber separately, let it sit for 5 minutes, then squeeze out the excess water before adding the other ingredients.
