This salad is served at Hindu celebrations and weddings. You typically won’t find it served in an Indian restaurant, I’ve never seen it at one. I found this recipe in a book I own called The Indian Cooking Course. Lately I have been interested in traditional dishes from other cultures that are naturally vegan. This recipe also happens to be high raw, and perfect to make for the summer heat.
1 cucumber diced, leave the skin on
½ cup to ¼ cup of peanuts crushed
1 bunch of cilantro diced up
½ cup to ¼ cup of shredded coconut (optional)
Salt to taste
2 tablespoons of a high heat oil, I use avocado oil
3 tablespoons of black mustard seeds
10 fresh or dried curry leaves
Heat the oil and fry the mustard seeds and the curry leaves of a few minutes. Then pour the mixture over the other ingredients in the salad bowl. Add salt to season just before serving.