Bowl of Cucumber Salad
(click to enlarge)

Cucumber Salad


India, Odisha
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 #
**
45 min
Most		 A refreshing salad, probably often served by street vendors to attendees of the many religious events in Puri, on the east coast of Odisha. The temples account for 80% of the city's economy.

1-1/4
1/2
-------
4
2
2
1
5
1
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2
1
1/4
1/3
1/3
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ar
#
T
---
oz
oz
oz

oz
T
---
T
t
t
t
t
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Cucumbers (1)
Salt
-- Vegies
Onion red
Radish, red
Carrot
Chili, green (2)  
Cherry Tomatoes
Cilantro
-- Dressing
Lime Juice
Cumin Seeds
Chili Powder (4)
Sugar
Salt
-- Serve With
Lime Wedges
Make:   -   (45 min)
  1. If small unwaxed CUCUMBERS, chop coarse. If standard waxed green blimps peel, cut in half lengthwise and scrape out the seed mass. Chop coarse (weight will be after peeling and seeding).
  2. In a non-reactive bowl, tumble Cucumbers with Salt and let stand for about 1/2 hour, tumbling now and then (this helps keep the salad from becoming watery). Drain in a strainer, rinse and drain again very well.
  3. Chop ONION fine. Slice RADISHES thin. Peel CARROT and shred. Chop CHILI very fine. If you want to reduce chili heat, remove core and veins, partially or entirely. Cut CHERRY TOMATOES in half crosswise. Chop CILANTRO fine. Mix all.
  4. Dry pan toast Cumin Seeds until aromatic and browned just a shade. Mix all Dressing items
  5. When ready to serve, mix Cucumbers, Vegies, and Dressing. Serve with Lime Wedges on the side.
NOTES:

  1. Cucumbers:

      If possible use narrow unwaxed Persian or European cucumbers that don't need to be peeled or seeded. If all you can get are standard green blimps, you need to peel and seed them, and weight is after seeding and peeling.

  2. Chili, Green:

      Indian hot green Chilis are not easy to find even here in Southern California, so we use a Serrano. How much of the seed mass and veins you leave in or take out regulates the hotness. Use your own best judgement. For details see our Indian Chilis page.

  3. Chili Powder:

      This should be a mild powder such as Indian Kashmiri, but that's not easy to find around here. I use Aleppo Mild or Aleppo Hot (not very hot), depending on how spicy I want it. For details see our Indian Chilis page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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