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South Indian style Cucumber Salad Yum
Here’s a simple South Indian Vegetarian Menu that can be served for lunch or dinner. Rice is accompanied with rasam, curry, chutney and cucumber salad.
South Indian style Cucumber Salad
Prep Time
10 minutes

Cook Time
2 minutes
Passive Time 1 hour
Servings
Servings
Ingredients
For the Salad:
  • 1 Large Cucumber, finely chopped*
  • 2 tbsp Moong dal, soaked for 1 hour
  • 2~3 tbsp Fresh grated coconut
  • 1 Green Chili, finely chopped
  • 3 tbsp Cilantro, finely chopped
  • 1 tbsp lime juice
  • To taste salt
For Tempering:
  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • ½ tsp Asafoetida (hing)
  • 1 Dry Red Chili, halved
  • 8~10 curry leaves
Prep Time 10 minutes
Cook Time 2 minutes
Passive Time 1 hour
Servings
Servings
Ingredients
For the Salad:
  • 1 Large Cucumber, finely chopped*
  • 2 tbsp Moong dal, soaked for 1 hour
  • 2~3 tbsp Fresh grated coconut
  • 1 Green Chili, finely chopped
  • 3 tbsp Cilantro, finely chopped
  • 1 tbsp lime juice
  • To taste salt
For Tempering:
  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • ½ tsp Asafoetida (hing)
  • 1 Dry Red Chili, halved
  • 8~10 curry leaves
South Indian style Cucumber Salad
Instructions
  1. In a large mixing bowl, mix the chopped cucumber, coconut, green chili, cilantro, salt and lime juice.
  2. Drain the soaked moong dal and add it to the cucumber mixture.
  3. Heat oil in a small pan; add all the ingredients for tempering. When the seeds start to splutter, add to the salad. Mix well.
  4. Serve chilled or at room temperature.
Recipe Notes
  • I used English cucumber that has a very thin skin, so I didn’t peel it. If you are using an Indian cucumber, then peel, deseed and add to the salad.
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