Carrot Cucumber Salad

1. 1
   prep

   Grate the carrot and cucumber.

   1.Peel the carrot and grate it using the medium side of a box grater.

   2.Grate the cucumber with its skin on, then gently squeeze to remove excess water.

   TIPSqueezing the cucumber prevents the salad from getting watery.
2. 2
   mix

   Combine carrot and cucumber in a bowl.

   1.Place the grated carrot and squeezed cucumber in a mixing bowl.

   2.Add salt and lemon juice, then toss gently to coat.
3. 3
   temper · ~1 min

   Make the tempering.

   1.Heat oil in a small pan over medium heat until shimmering.

   2.Add mustard seeds and let splutter for 30 seconds.

   3.Add cumin seeds, chopped green chili, curry leaves, and asafoetida. Sauté for 15 seconds until fragrant.

   TIPDon't let the mustard seeds burn—medium heat is enough.
4. 4
   mix

   Pour the tempering over the salad and toss.

   Pour the hot tempering over the carrot-cucumber mixture. Toss everything together thoroughly so the flavors combine evenly.

   TIPTossing while the tadka is still hot helps the flavors absorb better.
5. 5
   garnish

   Garnish with fresh coriander leaves.

   Sprinkle chopped coriander leaves over the salad and give it one last gentle toss.

6. 6
   serve

   Serve immediately at room temperature.

   This salad tastes best when fresh. Avoid refrigerating for too long as the salt continues to draw moisture.

   TIPIf making ahead, keep the tempering and salt separate—mix just before serving.

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