Khamang Kakadi/Kakadi Chi Koshimbir/ Cucumber Raita

Khamang Kakadi/Kakadi Chi Koshimbir/ Cucumber Raita

By NamakShamak
  • Serves: 2
  • Prep Time: 10 Minute
  • Cooking: 2 Minute
  • Calories:




An Indian Thali ,it be from any part of India,is a perfect example of balance. Not only is it balanced nutritionally,but also has a perfect balance in taste and texture. And a very humble ,yet inevitable component of any thali is the salad or raita ,made with chopped vegetables and yogurt ,and many a times made with fruits like pineapple or boondi( a savoury item , made with gram flour). The raita not only balances out the spice from the curries ,but also adds a fresh crunch! And for those struggling with weighty issues, our indian raitas are a best bet! Add a katori of raita to your meal , and you are full. That will take care of your appetite and your extra calorie intake , as it shall prevent you from feasting on that extra roti. And its healthy and low fat too, especially when you make it with onions,tomatoes , cucumbers and carrots and a low fat yogurt. Khamang Kakadi is a traditional marathi raita or koshimbir ,made with Cucumbers and yogurt and tempered with oil/ghee. It used to be my motivation to come to dinner table ,when there used to be not so favourite subjis like patta gobis or lauki’s.

Ingredients

Directions

  1. Grate the cucumbers and place them in a bowl,without draining or squeezing out the water. Add yogurt , salt ,sugar ,green chilly and coriander leaves and mix. Add crushed peanuts and mix.
  2. Heat oil and add cumin and mustard seeds. When they splitter, add curry leaves and pour the tempering over the cucumber yogurt mixture. You can add 1/4 tsp jeera powder for extra taste. Serve chilled.

You may also like


Send Your Feedback

Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak