Best 6 Cucumber Salad North Indian Style Recipes
Cucumber salad, a refreshing and light dish, has gained popularity in North India. The blend of crisp cucumbers, tangy flavors, and aromatic spices creates a symphony of flavors that tantalizes the taste buds. This easy-to-make salad is a perfect accompaniment to any meal, whether it be a hearty lunch, a light dinner, or a summer barbecue. The variations of this salad are endless, and it allows for personal preferences and experimentation with different ingredients. So get ready to dive into the world of North Indian cucumber salad, where taste and simplicity come together to create a culinary delight.
Here are our top 6 tried and tested recipes!
INDIAN CUCUMBER SALAD
Make and share this Indian Cucumber Salad recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel cucumbers; slice in half lengthwise and scoop out seeds. Dice the cucumbers and place in a bowl.
- Whisk together yogurt, lemon juice, sugar, cumin and mint.
- Pour over cucumbers and toss to coat.
Nutrition Facts : Calories 75.6, Fat 1.3, SaturatedFat 0.7, Cholesterol 3.7, Sodium 48.1, Carbohydrate 13.2, Fiber 1.2, Sugar 8.4, Protein 4.8
INDIAN CUCUMBER SALAD
A staple of Indian meals, this cooling cucumber dish is often served alongside a spicy Indian entree.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the yogurt, sour cream and salt. Add the cucumbers, onion, tomato and jalapeno; stir until blended. Garnish with cilantro if desired.
Nutrition Facts : Calories 69 calories, Fat 4g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 117mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
INDIAN-STYLE CUCUMBER SALAD
From Gourmet May 2005. Cook time is time to allow cucumbers to drain. Toasting the cumin really brings out a strong flavor for the salad.
Provided by Ms B.
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss cucumber with salt in a colander in sink and let drain 30 minutes.
- Pat dry.
- Toast cumin seeds in a dry small heavy skillet over low heat, stirring constantly, until fragrant and a shade darker, 3 to 4 minutes.
- Cool on a cutting board, then crush slightly with a rolling pin.
- Stir cucumber, cumin, and cilantro into yogurt in a bowl.
Nutrition Facts : Calories 37.6, Fat 1.2, SaturatedFat 0.7, Cholesterol 4, Sodium 308.6, Carbohydrate 5.8, Fiber 0.7, Sugar 3.4, Protein 1.9
INDIAN-STYLE CUCUMBER SALAD
Categories Condiment/Spread Salad Dairy Vegetable No-Cook Vegetarian Quick & Easy Cucumber Gourmet
Yield Makes 4 side-dish servings
Number Of Ingredients 5
Steps:
- Toss cucumber with salt in a colander in sink and let drain 30 minutes, then pat dry.
- Toast cumin seeds in a dry small heavy skillet over low heat, stirring constantly, until fragrant and a shade darker, 3 to 4 minutes. Cool on a cutting board, then crush slightly with a rolling pin.
- Stir cucumber, cumin, and cilantro into yogurt in a bowl.
INDIAN CUCUMBER SALAD
Turn down the heat with this palate-cleansing, accompaniment to curry, flavoured with mustard seeds
Provided by Good Food team
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 4
Steps:
- Halve the cucumber lengthways, then scoop out the seeds and slice. Mix with mustard seeds, vinegar and sugar.
Nutrition Facts : Calories 26 calories, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
INDIAN CUCUMBER SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Place the cumin and fennel seeds in a small pan and bake until lightly browned, about 4 to 5 minutes. Let cool. Place in a spice grinder and pulse until coarsely ground. Place in a bowl and mix in the peppercorns, salt and cayenne, if using.
- Arrange the tomato slices in overlapping layers around the perimeters of 4 plates. Sprinkle with a little of the spice mixture. Just inside the tomatoes, arrange the cucumber slices in concentric circles, overlapping the layers slightly. Sprinkle the cucumbers with lemon juice, using 1 1/2 teaspoons for each plate. Season with some of the spice mixture.
- Place the onions in a bowl and toss with 2 teaspoons of the spice mixture and the remaining lemon juice. Mound the onions in the centers of the plates and serve.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 0 grams, Carbohydrate 16 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 483 milligrams, Sugar 7 grams
Tips:
- Choose the right cucumbers. For the best results, use fresh, firm cucumbers that are not too seedy. English cucumbers or Persian cucumbers are good choices, as they are less bitter and have fewer seeds than other varieties.
- Slice the cucumbers thinly. This will help the cucumber salad absorb the dressing more easily.
- Don't overdress the salad. A little bit of dressing goes a long way, so start with a small amount and add more to taste.
- Serve the salad chilled. This will help the flavors meld together and make the salad more refreshing.
- Garnish the salad with fresh herbs or spices. This will add a pop of color and flavor to the dish.
Conclusion:
Cucumber salad is a refreshing and healthy side dish that is perfect for summer gatherings. It is easy to make and can be customized to your own taste. With just a few simple ingredients, you can create a delicious and refreshing salad that everyone will enjoy.
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