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Indian

Khamang Kakdi

Khamang kakdi dresses cucumber with crushed peanuts and coconut, a Maharashtrian koshimbir.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Khamang Kakdi

12 mintotal

Prep 10 min · Cook 2 min

Serves
2
Difficulty
Easy
Spice
Mild
Add to your week

Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Ten minutes. The only thing to time is the salt, which goes in at the table rather than in the kitchen.

Method

  1. In a mixing bowl, combine the finely chopped cucumber, coarsely crushed roasted groundnuts, grated coconut, and fresh coriander.

  2. Add sugar and lemon juice to the mixture. Do not add salt yet.

  3. In a small tadka pan, heat the ghee. Add cumin seeds and let them crackle.

  4. Add the finely chopped green chilli to the ghee, sauté for a few seconds, and pour the tempering over the cucumber mixture.

  5. Just before serving, add the salt and toss everything well.

  6. Serve immediately.

How to tell it's done

Should be juicy yet highly textured with the nutty crunch of roasted groundnuts.

Nutrition

Per serving, from 2 servings.

150kcal

Where the calories come from

  • Protein5.7 g13%
  • Carbohydrate14.9 g36%
  • Fat9.4 g51%
Sugars
6.9 g
Saturated fat
2.3 g
Fibre
2.8 g
Sodium
592 mg
Calcium
67 mg
Iron
1.9 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

The coarsely crushed groundnuts soak up the excess moisture from the cucumbers. Adding salt at the very end prevents the salad from becoming watery.

What to serve it with

Serve alongside Maharashtrian thalis or as a refreshing summer snack.

Common mistakes

The koshimbir is sitting in water by the time it reaches the table.
This is why the salt goes in last. Add it at the moment of serving, not when you mix the cucumber and peanuts, and toss once.
The peanuts turn soft.
Crush them coarsely rather than grinding them, and fold them in at the end. Finely ground peanut soaks up the cucumber's moisture and turns pasty.

Substitutions

  • Desiccated coconut can stand in for fresh, though it is drier; soak it briefly in warm water first.
  • Roasted chana dal replaces the peanuts where there is a nut allergy.

Storing and reheating

A salad to make and eat. It will not keep — the cucumber weeps and the peanuts soften within an hour. The crushed peanut and coconut mixture can be made a day ahead and kept dry in a jar.