Cucumber salad

Cucumber salad

Cucumber salad collageCucumber , for me has always been a must have in the summer months ,between end February and late May. Imagine my surprise when the organic suppliers offered it this time of the year ! That got me thinking… yes September does get quite hot and is often referred to as the second summer , here in Coimbatore. Naturally we should be eating foods that cool our bodies and help us adapt to the climate. Isn’t that what eating ‘seasonal’ means ?!

It’s obvious that farmers involved in natural and organic methods know what they are doing. They  know ideally what needs to be planted at the right time. Sure enough for a good 3 to 4 weeks , we had an uninterrupted supply of fat , crisp cucumbers. This week the weather has turned somewhat cooler and the cucumber harvest is done ! Perfect timing . This is one ingredient that I do not buy in regular grocery stores. Owing to it’s high water content , I’d rather eat the organically grown ones or not at all. My family loves this crunchy green addition to any dish , especially in it’s raw form.

So for 4 weeks straight this salad was a regular at our table. No one was more amazed than me to watch it being consumed voraciously , every time. When the cucumber is loved this much, in a recipe so simple , far be it for me to try and tamper with it !!! This recipe always reminds me of the famous chefs who constantly remind us to respect the produce and keep it simple. This salad does exactly that.

Cucumber salad plum powder

The Malaysian plum powder , was bought off a shop in the back alleys of Melaka . It’s an ingredient that is used extensively to flavour their fruit and veg. It is slightly tart with a bit of a sweet edge. It goes so well with the acidic hit of the lemon juice. If you don’t find it , just go ahead and add a bit of chaat masala . It’s the closest substitute that I can think of ,which is easily available here.

This recipe is perfect for any occassion ,whether for lunch or dinner. I’d hold on to this one , if I were you  😉

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Instructions

  • 1. Wash the cucumber in boiled water and wipe dry. Cut the tip and do a taste check for bitterness.
  • 2. Wash the onions and mint leaves in boiled water and set aside to dry on kitchen paper.
  • 3. Peel the cucumber.Split the cucumber into half lengthways. Scoop out the seeds with a spoon.
  • 4. Proceed to then cut it in slices , you will have crescent shaped pieces.
  • 5. Set aside in a bowl.
  • 6. Slice the onions into thin rings. Add to the bowl
  • 7. Add the plum powder & lemon juice to the cucumber and onion. Mix well. Taste and add more if necessary.
  • 8. Add the mint leaves and roasted peanuts . Mix in well.
  • 9. Serve chilled or at room temperature.

About Chef

Shanthini Rajkumar

Hello ☺ ! Welcome to Pink lemon tree. A suggestion that has turned into an immensely satisfying connect with foodies from near and far. Best described as a foodie mom ...