Odia Kakudi Khadia
Kakudi khadia folds grated cucumber into yoghurt with coconut, an Odia summer dish.
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30 mintotal
15 min hands-on15 min hands-off
Prep 15 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
Includes prep-ahead time.
Method
In a small grinder jar, blend the soaked yellow mustard seeds, garlic cloves, green chilli, and a tiny splash of water into a fine paste (Mustard Bata).
In a large serving bowl, whisk the curd until it is completely smooth and creamy.
Stir the freshly ground mustard-garlic paste into the whisked curd along with the salt.
Add the finely chopped cucumber and freshly grated coconut to the spiced yogurt mixture.
Fold everything together gently and chill the salad for 10 minutes before serving, so the mustard works into the cucumber.
10 min
How to tell it's done
Creamy, cooling yogurt base with a distinct pungent mustard hit, contrasted by watery, crisp cucumber bites.
Getting it right
Tip
Using yellow mustard seeds instead of black ones gives the characteristic pungent kick without making the dish unpleasantly bitter.
What to serve it with
A classic summer accompaniment in Odia households, usually served alongside Dalma and rice.
Common mistakes
- The dish is sharply bitter.
- Grind the mustard paste with the green chilli and a splash of water, and use it the same day. Mustard turns bitter when it is ground dry or left standing, and that bitterness only grows in the curd.
Storing and reheating
Keeps a day in the fridge and the mustard sharpens overnight, which some prefer. Beyond that the cucumber waters the curd down. Grind the mustard paste fresh each time rather than storing it.
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