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CUCUMBERS are not only cool and refreshing by themselves, but also incredibly versatile when it comes to culinary creations. From salads to chutneys, cucumbers add a delightful crunch and freshness to any dish. Besides being low in calories, cucumbers offer an array of health benefits:
1. Hydration: Stay refreshed during hot summer months by consuming cucumbers — they’re 95% water.
2. Nutrient-rich: Cucumbers are packed with vitamins A, K, and C along with minerals like potassium, magnesium and calcium.
3. Digestive Aid: The high fibre content of cucumbers aids digestion, while keeping you feeling fuller for longer periods.
4. Skin Health: The silica present helps promote healthy skin by improving elasticity.
Now that you know why they're so good for you, let's explore some scrumptious cucumber-based recipes from different parts of India.
Kosambari
A traditional salad from Karnataka that combines soaked split moong dal (yellow lentils) with grated cucumber, coconut, lemon juice, green chillies and coriander leaves, seasoned lightly with mustard seeds and curry leaves-tempered oil dressing.
To Prepare:
1. Soak the moong dal in water for about 30 minutes.
2. Grate the cucumber and squeeze out any excess moisture.
3. Combine the soaked moong dal, grated cucumber, coconut, lemon juice and chopped coriander leaves in a bowl.
4. In a small pan, heat oil, add mustard seeds and curry leaves until they splutter - then pour it over salad mix
5. Add salt to taste and gently toss everything together.
Kosambari is not only refreshing but also rich in protein and fibre—a perfect way to start your meal on a healthy note.
Kakdi Chi Koshimbir
Maharashtra's cuisine offers its own take on cucumber salads with Kakdi Chi Koshimbir. This simple yet flavourful recipe combines cucumbers with yogurt (curd), tempered spices like cumin seeds and mustard seeds along with green chillies, and is garnished with fresh coriander leaves.
To Prepare:
1. Peel the cucumbers and chop them into small pieces, or grate if you prefer a finer texture.
2. In a mixing bowl, combine the chopped cucumbers with whisked yoghurt (curd).
3. For tempering: Heat oil in a small pan; add cumin seeds, mustard seeds and green chilies until they splutter; then pour this tempering over cucumber-yogurt mixture.
4.Season it further by adding salt as per taste and sprinkle freshly chopped coriander leaves before serving.
This cooling salad pairs well with spicy Maharashtrian dishes while balancing out their flavours.
Pachadi
Pachadi is an integral part of South Indian cuisine that brings together vegetables or fruits (cooked or raw) with yoghurt, coconut and a hint of spices. Cucumber Pachadi is an absolute delight that combines the freshness of cucumbers with the tanginess of yoghurt and mild spices.
To Prepare:
1. Grate or finely chop the cucumber.
2. In a bowl, whisk together fresh yoghurt (curd) and grated coconut until smooth.
3. Add the chopped cucumber into this mixture along with green chillies and crushed mustard seeds.
4. For tempering: Heat oil in a small pan; add mustard seeds, curry leaves and dried red chilies until they splutter, then pour it over pachadi mix.
5.Season it further by adding salt as per taste.
Cucumber Pachadi serves as a perfect accompaniment to steamed rice or can be enjoyed on its own as a refreshing side dish.
Cucumber Kootu
A comforting and wholesome dish hailing from the southern part of India, this traditional recipe combines cucumbers with lentils, coconut, and aromatic spices to create a flavoursome and nutritious meal.
To Prepare:
Ingredients —
- 1 cup chopped cucumber
- 1/2 cup moong dal (split yellow lentils)
- 1/4 cup grated coconut
- 1 teaspoon cumin seeds
- 2 green chillies, slit lengthwise
- A pinch of turmeric powder
- Salt to taste
For tempering —
- 1 tablespoon ghee or oil
- 1 teaspoon mustard seeds
- Curry leaves for garnish
Method —
1. Wash the moong dal thoroughly and pressure cook it with enough water until soft.
2. In a separate pan, heat some oil or ghee over medium heat.
3. Add the cumin seeds and let them splutter.
4. Then add the green chillies and curry leaves, sauté for a minute.
5. Now add the chopped cucumber pieces along with turmeric powder and salt.
6. Cook for about 5 minutes until the cucumbers are slightly tender but still retain their crunchiness.
7. In another bowl, grind together grated coconut and cumin seeds into a fine paste by adding little water if required.
8. Add this coconut-cumin paste to the cooked cucumbers in the pan followed by cooked moong dal as well.
9. Stir everything well to combine all ingredients together evenly and simmer on low flame till you get desired consistency (add more water if needed).
10. In a small pan, prepare tempering by heating ghee/oil and crackling mustard seeds and curry leaves, then pour this over kootu.
11. Give it a gentle mix and remove from heat.
12. Serve hot with steamed rice or chapatis.
This wholesome dish makes for a satisfying meal on its own or can be enjoyed as an accompaniment to other South Indian dishes.
These cucumber-centric recipes showcase the diversity of Indian cuisine and its creative use of this humble cooler. So get cooking!
