Serves
4-6
Prep Time
15 mins
This hydrating salad is not only refreshing and easy to make but also delicious and can be eaten as a meal by itself if you wish! It’s very often a part of Indian meals in Maharashtra and some other southern states of India.
Credit: Indian Vegan Cookbook
Ingredients
- 250 gms or 2 medium sized cucumbers
- 1-3 or to taste finely chopped green chillies
- ½ cup peanuts
- Juice of ½ lime
- ½ cup finely chopped coriander leaves
- ½ tsp salt or to taste
- ¼ to ½ cup (or a handful) of freshly grated coconut (optional)
Tempering (optional):
- ½ tsp mustard seeds
- ¼ tsp coconut or groundnut oil for tempering
Method
- Roast the peanuts on medium heat and then cool to room temperature.
- Pound them in a mortar and pestle or grind them roughly in a blender.
- Wash and chop the cucumber finely or grate it as you wish. Do not peel it if the skin is not bitter.
- Put all ingredients in a bowl and mix well.
- For the tempering, heat the oil in an iron tempering ladle and add the mustard seeds.
- Transfer these onto the cucumber pieces once they pop.
- Mix and serve with rotis and other dishes of a traditional Indian meal.
Note: You can use store bought roasted peanuts if you wish.
