Cucumber Salad

Bismillahir Rahmanir Raheem

This is one of the most frequently made salads at my Mom's home. Everyone loves it and we can never get bored of eating it. Why would they, when it is a exciting mixture of freshness combined with cold yogurt and a hint of spice. You can whip it up in less than five minutes and maybe even eat it for snack:)


Cucumber (Persian) -2 , cut into very small pieces
Onion-1/4 diced
Salt-to taste

For tempering.,

Mustard seeds-1/4 tsp
Cumin seeds-1/4 tsp
Asafoetida-a pinch
Curry leaves-a few
Oil-1 tsp


1. Mix together onions, salt, cucumber well and set aside.

2. Heat oil in a saute pan and fry the curry leaves till they turn darker in color and become crispy and remove them to garnish and set aside.

3. Pop in the cumin seeds, mustard seeds and allow them to sizzle and crackle.

4. Turn off the stove and put the asafoetida and give it a stir.

5.Pour the tempering into the cucumber mixture and mix well.

6.Transfer to a bowl and garnish with fried curry leaves.



You may like to grate the cucumbers for a variation.

Feel free to add cilantro or any other fresh herb of your choice.


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