Ingredients and Method to make Cucumber with peanuts salad
3 large cucumbers cut into small pieces (with skin)
1 tbsp coconut oil
a pinch of asafoetida
2 Thai or Indian variety green chilies cut very fine (or to taste)
1 1/2 tbsp split chick pea lentil ( chana dhal/ kadalai parappu)
1 1/2 tbsp brown sesame seeds (ellu)
salt to taste
1 tsp sugar
1/4 cup dry roasted peanuts without skin (coarsely powdered)
For Garnish
2 to 3 tbsp freshly grated coconut (can be substituted with frozen grated coconut thawed to room temperature)
Place the cucumber pieces in a large salad bowl.
In a small pan heat oil, add asafoetida to it, Immediately add split chick peas (chana dhal ) to it and stir on low to medium low heat until the chick peas turn reddish. Add green chilies and stir until the chilies get whitish spots. Add the brown sesame seeds and stir a few times. Pour the entire seasoning on the cucumber pieces.
Then add salt to taste, sugar and mix well. Add dry roasted and coarsely powdered peanuts and mix well.
Finally garnish with grated coconut. Serve the salad chilled or at room temperature.
3 large cucumbers cut into small pieces (with skin)
1 tbsp coconut oil
a pinch of asafoetida
2 Thai or Indian variety green chilies cut very fine (or to taste)
1 1/2 tbsp split chick pea lentil ( chana dhal/ kadalai parappu)
1 1/2 tbsp brown sesame seeds (ellu)
salt to taste
1 tsp sugar
1/4 cup dry roasted peanuts without skin (coarsely powdered)
For Garnish
2 to 3 tbsp freshly grated coconut (can be substituted with frozen grated coconut thawed to room temperature)
Place the cucumber pieces in a large salad bowl.
In a small pan heat oil, add asafoetida to it, Immediately add split chick peas (chana dhal ) to it and stir on low to medium low heat until the chick peas turn reddish. Add green chilies and stir until the chilies get whitish spots. Add the brown sesame seeds and stir a few times. Pour the entire seasoning on the cucumber pieces.
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Finally garnish with grated coconut. Serve the salad chilled or at room temperature.
