Table Indienne
Khamang Kakdi
Khamang Kakdi is much more than a simple salad. It is a perfect balance of crunchy peanuts, refreshing cucumber and tangy lemon.
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Ingredients
- Medium cucumbers, peeled and diced small: 2
- Roasted peanuts, coarsely crushed: 3 to 4 tablespoons
- Fresh grated coconut (optional): 2 tablespoons
- Fresh chopped coriander: 2 tablespoons
- Lemon juice: 1 tablespoon
- Sugar: 1/2 teaspoon
- Salt: to taste
- Chopped green chillies (optional): to taste
Instructions
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1
Cut the cucumbers into very fine dice. Sprinkle with salt, let rest for 5 minutes, then squeeze out the excess water.
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2
Mix the diced cucumber, peanuts, coconut, coriander, sugar and lemon juice.
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3
Add salt just before serving to keep the crunch.
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4
Bonus Tadka: heat 2 tsp oil, add mustard seeds, cumin, asafoetida and curry leaves. Pour over the salad.
Tips
Do not crush the peanuts too finely to maintain the texture contrast. This salad must be served immediately.
Accompaniments
This dish will combine well with the following products.
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