May 21, 2014

Lettuce-Cucumber Salad (Indian Prep)



Traditionally an Indian meal comprises just one course meal. Everything is laid out on your plate (Thali) and you don't start eating unless everything is actually served. From there on you request additional servervings of what you like in any random order. So, most everything (including salads) inadvertently becomes your side dish. This pattern of serving is unlike the western culture.

Here is a salad recipe that I have adapted from my mother-in-law. This salad has never failed to tingle the taste of my guests. I hope you can benefit the same experience too.



Lettuce (Shredded)
Roasted Peanuts (Unsalted, De-shelled, Crushed)
Cucumber (Peeled and Diced into small cubes)
Sugar (1/2 tbsp)
Lime or Lemon Juice
Salt (according to taste)

Mix above ingredients in a bowl.

Oil (1 tbsp )
Mustard seeds (1/2 tsp )
Green Chili (3 or 4 slit or diced)
Turmeric powder (1/2 tsp)
Asafoetida (pinch)


Heat oil, pop mustard seeds and turn off the heat. Add green chili, turmeric, asafoetida and mix.
Pour this mixture (tadka) on top of the salad.


Since this salad demands Indian approach in preparation the suggested way of devouring is as a sides (along with Indian bread Roti, Naan, Paratha).

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