South Indian style Cucumber Salad
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.
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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
Instructions
- In a large mixing bowl, mix the chopped cucumber, coconut, green chili, cilantro, salt and lime juice.
- Drain the soaked moong dal and add it to the cucumber mixture.
- Heat oil in a small pan; add all the ingredients for tempering. When the seeds start to splutter, add to the salad. Mix well.
- Serve chilled or at room temperature.
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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