Cucumber & Coconut Salad
A traditional Indian crunchy cucumber salad with a tempering of mustard seeds and curry leaves.
(Serves 2 as a side salad)
Ingredients:
- 1 cup small diced cucumber (I used seasonal Indian “kakdi” which has less water. This will also work well with Lebanese cucumbers or otherwise remove the seeds before chopping)
- 3 tbsp grated coconut *
- 2 tbsp roasted peanuts, roughly crushed in a mortar & pestle
- 1 green chilli, finely chopped
- 1 tbsp chopped coriander leaves
- ½ tbsp lemon juice
- Salt to taste
Tempering:
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- 6 curry leaves
Preparation:
Mix the cucumber with the rest of the ingredients.
In a small skillet, heat the coconut oil and add the mustard seeds and curry leaves and stir fry until the mustard seeds pop.
Pour this mixture over the cucumber salad, toss and serve.
* You can use fresh grated coconut or if not available, soak desiccated coconut in some warm water for 10 minutes, drain and squeeze out excess water.
