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Indian Cucumber Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Indian Cucumber Salad 3

Indian Cucumber Salad 3 finds its place on the table as a refreshing accompaniment to a variety of Indian meals. Rooted in the everyday practices of Indian home kitchens, it’s a dish that transcends specific occasions, making it a versatile addition to both humble lunches and grand dinners. This is the recipe as it’s lovingly crafted by family cooks, who judge salt by instinct and embrace generous use of yogurt.

The salad offers a cooling contrast with its creamy yogurt base, crisp cucumber slices, and bright notes of dill. The garlic adds a subtle pungency, harmonizing beautifully with the other ingredients. Each bite feels fresh and satisfying, making it a delightful partner to spicy or rich dishes, enhancing the overall dining experience.

Ingredients

  • 2cucumbers
  • 200 gyogurt
  • 1 clovegarlic
  • dill — chopped
  • to tastefine sea salt

Method

  1. Start by washing 2 cucumbers thoroughly under running water to remove any dirt. Peel the cucumbers if desired, then slice them into thin rounds or half-moons, depending on your preference. Place the sliced cucumbers in a large mixing bowl and set aside.
  2. Peel and finely mince 1 clove of garlic. Add the minced garlic to the bowl with the cucumbers. This will infuse the salad with a subtle, aromatic flavor.
  3. In a separate bowl, whisk together 200 g of yogurt until smooth. Add a generous pinch of fine sea salt to the yogurt, adjusting to taste, and mix well. The yogurt will serve as a creamy dressing that complements the crisp cucumbers.
  4. Pour the yogurt mixture over the cucumbers and garlic in the large mixing bowl. Add freshly chopped dill to taste, which will add a fresh, herbaceous note to the salad.
  5. Gently toss the cucumbers with the yogurt dressing using a large spoon or salad tongs. Be careful to mix just enough to coat the cucumbers without breaking them apart, ensuring each piece remains intact and well-dressed.
  6. Transfer the dressed cucumber salad to a serving dish. Serve immediately with bread, allowing the cool, refreshing flavors to shine alongside the meal.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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