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  • Recipes
  • Spiced Cucumber, Peanut and Coconut Salad
Spiced Cucumber, Peanut and Coconut Salad

By OcadoLife
Food writer Sonali Shah’s quick, refreshing Spiced Cucumber, Peanut and Coconut Salad, known as khamang kakdi, is a side dish from Maharashtra, a coastal state in India. Once you’ve toasted the seeds and chopped the…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 2 tbsp of coconut oil or vegetable oil
  • 1 tsp of black mustard seeds
  • 1 tsp of cumin seeds
  • 2 tsp of sesame seeds
  • 1 cucumber, chopped into bite-sized pieces
  • 1 handful of coriander, chopped
  • 6 pickled green chillies, finely sliced, plus 4tbsp brine
  • 50 g of unsalted roasted peanuts, chopped
  • 20 g of toasted coconut flakes

Method

3 steps

  1. Step 1

    Heat the coconut oil in a small frying pan over a low heat until melted, then add the mustard, cumin and sesame seeds. Sizzle for 20 secs or until fragrant; set aside.

  2. Step 2

    Arrange the cucumber on a serving dish, season with a little salt, then add the coriander, sliced pickled chillies and 4 tbsp of the brine from the jar.

  3. Step 3

    Drizzle with the spiced oil, then scatter over the chopped peanuts and coconut flakes. The salad will keep for 2 days in an airtight container in the fridge (without the coconut flakes, so add just before serving).