We have been having an abundance of cucumbers thanks to our bountiful cucumber plants. I have been making cucumber water with lemon, raita and salads. I have made this cucumber and peanut salad on numerous occasions and we are not sick of it yet. I am a big fan of chopping and adding all ingredients in one bowl which makes weekday cooking just that much easier.
The essential step to this recipe is salting and drawing out the liquid of the cucumber to prevent the salad from becoming soggy. The black mustard seeds add extra nuttiness next to the roasted peanuts and is a nice contrast the cucumber.
Cucumber and Peanut Salad
1 English cucumber or 3 small cucumbers - peeled and cut into bite size pieces
1/2 roasted peanuts - chopped
1/2 freshly grated coconut
salt to taste
1 medium sized green chilli - chopped
2 tb cilantro - finely chopped
juice from half a lemon
2 tb ghee/clarified butter
1 tsp black mustard seeds
5 curry leaves - optional
Salt cucumber pieces and set aside for 20 minutes to half an a hour to drain . Dry cucumber pieces on a kitchen towel and place in a bowl. Add chopped peanuts, chopped cilantro, green chilli, grated coconut and lemon juice .
Heat ghee in a pot over medium heat and saute mustard seeds till it starts to pop, add curry leaves and take off the heat. Pour over the cucumber mixture. Add salt to taste. Serve as a side dish.
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