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
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| 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 |
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| 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. |
