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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).