Khamang Kakdi Koshimbir

Who can say ‘no’ to a refreshing bowl of ‘Khamang Kakdi Koshimbir’? Offering a delightful respite from the heat, this salad cools your body, making it an impeccable choice for the scorching summers. In a bowl, combine all the ingredients except for ghee, mustard seeds, and neem leaves. Mix well and adjust the seasoning to taste. (Ingredients listed below)

But here’s the twist – or should I say, the ‘tadka’? In a pan, heat the ghee and sauté the mustard seeds and neem leaves until fragrant. Pour the aromatic mixture over the salad and give it a final mix. Garnish with fresh coriander leaves and serve chilled. This salad is so delicious that one bowl is simply not enough!

Course Main
Servings 2 persons
Preparation Time 5 minutes
Cook Time Nil

Instructions for the Khamang Kakdi Koshimbir
(1 cup = 200 ml; 1 tbsp = 15 ml)

1 cup Grated cucumber
2 – 3 Green chilies, minced
½ cup Grated coconut
¼ cup Roasted peanuts, crushed
1½ cups Yogurt beaten
¼ cup Coriander leaves
½” pc Ginger, minced
1 tbsp Ghee
1 tsp Mustard seeds
A few Neem leaves
Salt to taste

Ingredients for the Khamang Kakdi Koshimbir

1. Take all the ingredients except ghee, mustard seeds and neem leaves in a bowl. Mix well. Taste and adjust seasoning.
2. Heat ghee in a tadka pan. Sauté mustard seeds and neem leaves. Add to the above mixture. Mix well. Garnish with coriander leaves and serve chilled.
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