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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.
Author: Pavani
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Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 1 hr 12 mins
Course: Main Course, Salad
Cuisine: Indian, south indian
Servings: 4 Servings


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


  • 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.


  • 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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