Khamang Kakdi(Cucumber)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 1 medium sized cucumber
  • 25 g - coarsely ground peanuts
  • 2 to 3 green chillies
  • ½ tsp - cumin seeds
  • ¼ tsp - mustard seeds
  • a pinch asafoetida (optional)
  • 1 tsp - lemon or tamarind juice
  • 1 tbsp - ghee
  • 2 tbsp - fresh grated coconut
  • 1 to 2 tbsp - finely chopped coriander leaves
  • sugar and salt to taste

How to Make Khamang Kakdi(Cucumber)

  • Peel the cucumber, slicing off the ends.
  • Taste one end to check whether it is bitter.
  • If it is, rub the cut slice by turns on both ends of the vegetable to pull out the bitterness.
  • Chop the cucumber fine.
  • If you dice the cucumber much before serving, store it in the fridge or it may release too much liquid.
  • Just before serving, transfer the chilled cucumber to a serving bowl and mix with the peanuts, salt, sugar, lime or tamarind juice and ¾ of the coriander and coconut (never add the salt in advance).
  • For seasoning:
  • Heat the ghee in a seasoning wok, till it is almost smoking.
  • Reduce the heat; pop the mustard seed and green chillies into it.
  • Remove from the stove and add cumin seed and asafoetida.
  • Pour this mixture over the salad and stir well.
  • Garnish with the remaining coconut and coriander.
  • Serve with a meal or snack.