Indian Cucumber Salad

Indian Cucumber Salad Recipe - Authentic & Flavorful

Region / culture: India | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Indian Cucumber Salad is a refreshing and flavorful dish that is perfect for a hot summer day. This salad is a great side dish to accompany any Indian meal or can be enjoyed on its own as a light and healthy snack.

History

Cucumber salads have been a popular dish in Indian cuisine for centuries. Cucumbers are a common ingredient in Indian cooking and are often used in salads, raitas, and chutneys. This particular recipe for Indian Cucumber Salad is a modern twist on a classic dish, incorporating traditional Indian flavors like cumin and mint.

Ingredients

3 medium-sized cucumbers
1 cup of plain low-fat yogurt
1 tbsp of fresh lemon juice
1 tsp of ground cumin
1 tsp of dried mint leaves

How to prepare

Peel the cucumber, cut it in half, discard the seeds, and slice it thinly.
Mix the remaining ingredients together, add the cucumbers, and stir everything together.

Variations

For a spicier version of this salad, add a pinch of cayenne pepper or chopped green chilies. You can also add chopped fresh herbs like cilantro or parsley for extra flavor.

Cooking Tips & Tricks

To make this salad even more refreshing, chill the yogurt in the refrigerator before mixing it with the other ingredients. This will help to keep the salad cool and crisp. Additionally, be sure to mix the salad well to ensure that the cucumbers are evenly coated with the yogurt and spices.

Serving Suggestions

Serve this salad as a side dish with grilled meats or as a topping for grilled fish. It also pairs well with rice dishes or as a topping for naan bread.

Cooking Techniques

This salad requires no cooking, making it a quick and easy dish to prepare. Simply mix the ingredients together and serve.

Ingredient Substitutions

If you don't have dried mint leaves, you can use fresh mint leaves instead. You can also substitute Greek yogurt for the plain low-fat yogurt for a creamier texture.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to mix it well before serving.

Presentation Ideas

Garnish the salad with a sprinkle of paprika or a few fresh mint leaves for a pop of color. Serve it in a decorative bowl or on a bed of lettuce for an elegant presentation.

Pairing Recommendations

This salad pairs well with dishes like Tandoori Chicken, Lamb Biryani, or Vegetable Curry. It also goes well with a side of Basmati rice or Garlic Naan.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving

Calories: 70 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 2g per serving

Proteins

Proteins: 3g per serving

Vitamins and minerals

This salad is a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe contains dairy (yogurt).

Summary

This Indian Cucumber Salad is a low-calorie, low-fat dish that is high in vitamins and minerals. It is a healthy and delicious option for a light meal or snack.

Summary

Indian Cucumber Salad is a light and refreshing dish that is perfect for a hot summer day. With its cool and crisp cucumbers, tangy yogurt, and aromatic spices, this salad is a flavorful addition to any Indian meal. Enjoy it as a side dish, snack, or topping for your favorite dishes.

How did I get this recipe?

I can't forget the first time I saw this recipe for Indian Cucumber Salad. It was many years ago, during a trip to India with my husband. We were visiting a bustling market in the city of Mumbai, surrounded by vibrant colors, exotic smells, and the sound of vendors calling out to passersby.

As we wandered through the narrow aisles, I caught a glimpse of a woman selling fresh vegetables and spices. Intrigued, I made my way over to her stall and watched as she expertly chopped cucumbers, tomatoes, and onions, all while chatting with customers and laughing with her fellow vendors.

I couldn't help but be drawn in by her energy and passion for cooking. As I stood there, mesmerized by the sights and sounds of the market, the woman noticed me watching her and smiled warmly. In broken English, she offered to teach me how to make a traditional Indian Cucumber Salad.

I eagerly accepted her offer, and she began to explain the ingredients and method of preparation. She showed me how to peel and chop the cucumbers into small, bite-sized pieces, how to dice the tomatoes and finely chop the onions. She then added a generous amount of freshly squeezed lemon juice, a sprinkle of salt, and a pinch of cumin powder, before tossing everything together in a large bowl.

The aroma that wafted up from the bowl was intoxicating, a fragrant blend of tangy citrus, earthy cumin, and the freshness of the vegetables. I couldn't wait to taste it. The woman handed me a spoonful of the salad, and as I took my first bite, I was transported to a world of flavors I had never experienced before.

The salad was a perfect balance of sweet and sour, with a hint of heat from the cumin and onions. It was refreshing and light, yet satisfying and full of depth. I was hooked.

I spent the rest of our trip to India seeking out new recipes and flavors, learning from local chefs, home cooks, and street vendors alike. Each dish I encountered was a revelation, a glimpse into the rich tapestry of Indian cuisine.

When we returned home, I immediately set to work recreating the Indian Cucumber Salad in my own kitchen. I sourced the freshest ingredients I could find, from the local farmers' market and specialty grocers, and carefully followed the recipe I had learned in Mumbai.

As I prepared the salad, the memories of our time in India flooded back to me – the bustling markets, the vibrant colors, the warm hospitality of the people we met. I thought of the woman who had taught me this recipe, and I felt a deep sense of gratitude for her generosity and kindness.

When I finally tasted the salad I had made, it was like taking a trip back to India in a single bite. The flavors were just as vibrant, the textures just as satisfying. I knew then that this recipe would become a staple in my kitchen, a taste of India that I could enjoy whenever I pleased.

Over the years, I have shared this recipe with friends and family, passing on the tradition of Indian Cucumber Salad to the next generation. Each time I make it, I am reminded of that fateful day in the bustling market of Mumbai, and of the woman who opened my eyes to the wonders of Indian cuisine.

I may never see her again, but her spirit lives on in every bite of this salad. And for that, I am forever grateful.