Cucumber and Peanut salad Recipe

 
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Cucumber and Peanut salad
  • Chef: Tara Deshpande
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Also known as 'Kakdi Chi Kochimbri'. A cooling cucumber salad with the crunch of peanuts. This recipe was shared by Tara Deshpande in the gourmet session at The Imperial, New Delhi. The recipe is a part of her book "A Sense for Spice".

Ingredients of Cucumber and Peanut salad

  • 1 kg long cucumbers
  • 1 tsp powdered sugar
  • Salt
  • 1/2 cup unsweetened grated coconut
  • 1/2 cup unsalted roasted peanut, crushed
  • 1 lime, juiced
  • For the tempering:
  • 3 Tbsp ghee
  • 1 1/4 tsp black mustard seeds
  • 1/4 tsp asafoetida powder (heeng)
  • 3-4 green chillies, finely chopped

How to Make Cucumber and Peanut salad

  • 1.Peel the cucumbers and quarter them lengthwise. Scrape off any large seeds. Dice the cucumbers, place in a colander(sieve) over a bowl and refrigerate.
  • 2.When they are cool, discard any water collected. Mix the coconut and sugar in a bowl and toss the cucumbers in it.
  • 3.Heat ghee in a pan on medium flame and add the mustard seeds, asafoetida powder, green chillies when it is hot. When the spices splutter, cool and pour onto the cucumbers. Toss well.
  • 4.Add the lime juice, peanuts, salt and toss. Serve immediately.

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