Indian Peanut Cucumber Salad - Healthy Khamang Kakdi Salad recipe with diced cucumber tossed in fresh coconut, curry leaves and roasted peanuts
Course Salad
Cuisine Indian
Keyword indian cucumber peanut Salad
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 2
Calories 211kcal
Author Chhavi
Ingredients
2Cucumbers- dicedabout 2 cups
1teaspoonSaltas per taste
½teaspoon Sugar
1teaspoonLime Juice
¼CupFresh Coconut Shreddedloosely packed
¼CupRoasted PeanutsCoarsely crushed
1tablespoonFresh CilantroCoriander
Tempering
1teaspoonOilCoconut or Peanut Oil
6-7Curry Leaves
½teaspoonMustard SeedsRai
1Green Chilli slit or poked. Optional.
Instructions
Cut the cucumber into ½ inch pieces.
Add salt, sugar and Sugar to it. Toss together.
Toast the peanuts and crush coarsely.
Heat oil in a small pan. Once it's hot, add Mustard seeds, green chilli and curry leaves.
Pour the tempering over the cucumber.
Top with Cilantro, Crushed Peanuts and Coconut. Toss.
Serve immediately.
Video
Notes
SubstitutionsCoconut- Use frozen grated coconut or Dried Shredded CoconutPeanuts- Use Toasted Cashews instead.Serving TipSave some coconut and peanuts to add on the top as a garnish.