Ingredients 1 tender firm cucumber
OR:
2-4 Lebanese cucumbers
1 fresh chilli, slit in half
pinch black mustard seed
1 stem coriander leaf, finely chopped
2 teaspoon fresh coconut, grated
pinch asafoetida
dash of lemon/lime juice
pinch salt
1-2 teaspoon cooking oil
Instructions
Peel the cucumber/s
Grate the cucumber using a medium size grater
(By choosing a young, tender cucumber, the seeds in it is small and tender and doesn’t need to be deseeded), into a salad bowl
Add finely chopped coriander leaf
Add asafoetida
Add grated fresh coconut
Heat cooking oil in saucepan on medium
Add to it the black mustard seed and chilli and wait for it splatter and then transfer this to salad bowl containing the cucumber
Mix well but gently
Add a few drops of lemon/lime juice and pinch salt (optional) before serving (optional) for a mild tangy taste and enjoy as side dish with meals
TIP:
Coconut gratings gives a nice ‘sweet’ taste
Special coconut graters (table top) may be available from Indian grocery stores. Look for one with steel grater (attachment)
This salad can be made without the coconut gratings
Its best adding salt last, as salt tends to make salads runny and soggy