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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Indian Cucumber Salad

2.0

2 (250 grams) cucumber ( (Persian/ Japanese/ English or any other))

2 to 4 tablespoon roasted skinned peanuts ((crushed/chopped/ coarsely ground or seeds))

2 tablespoons grated raw coconut ( (optional, unsweetened shredded coconut))

¼ teaspoon salt ( (more to taste))

¼ teaspoon fine sugar ((optional or powdered))

2 tablespoon coriander leaves/ cilantro ( (fine chopped))

½ teaspoon lemon juice ((optional))

1 teaspoon ghee (or oil)

½ teaspoon cumin seeds ( (slightly crushed with a rolling pin))

1 pinch mustard seeds ( (optional))

6 to 8 curry leaves ( (optional, torn if too large))

1 small green chili ((chopped/ slit sub with red chili flakes))

1 pinch asafoetida (/ hing (optional))

Rinse and pat dry the cucumbers. If you want you may peel them. Chop finely and add to a bowl.
Pour ghee to a small pan/tadka pan and heat on a medium flame. Add the cumin and mustard seeds (optional). When they begin to sizzle and pop, add green chili and curry leaves, followed by hing.
Turn off, cool down slightly. If you want you may remove the chilies & curry leaves with a spoon. Pour the tadka all over the chopped cucumbers & mix well.
Do this when you are ready to serve – Stir in salt, sugar, lemon juice and coriander leaves.
Sprinkle crushed peanuts and serve Indian Cucumber Salad as a side.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇮🇳Indian

Occasions📆Everyday🏞️Picnic🌞Summer

Season☀️Summer

DifficultyVery Easy ⏰ 15m

Created 130 weeks ago

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