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A refreshing and crunchy Odia cucumber salad made with yogurt, fresh coconut, and a simple tempering of mustard seeds and curry leaves. This cooling side dish is the perfect accompaniment to any Indian meal, especially spicy curries.
In a medium-sized mixing bowl, combine the finely chopped cucumber, onion, green chilies, and freshly grated coconut. Toss them together gently.
Add the whisked thick curd, salt, and optional sugar to the vegetable mixture. Fold everything together until the vegetables are evenly coated. Do this just before preparing the tempering to keep it from getting watery.
Prepare the tempering (tadka). Heat oil in a small pan or tadka ladle over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which takes about 30-45 seconds.
Once the seeds have spluttered, add the broken dried red chili and curry leaves to the pan. Sauté for another 20-30 seconds until the curry leaves become crisp and fragrant. Turn off the heat.
Immediately pour the hot tempering over the cucumber-yogurt mixture. Mix well to incorporate the aromatic flavors. Garnish with freshly chopped coriander leaves. Serve immediately or chilled for the best taste and texture.
A refreshing and crunchy Odia cucumber salad made with yogurt, fresh coconut, and a simple tempering of mustard seeds and curry leaves. This cooling side dish is the perfect accompaniment to any Indian meal, especially spicy curries.
This odia recipe takes 20 minutes to prepare and yields 4 servings. At 169.89 calories per serving with 7.6g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
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Add finely chopped carrots or grated beetroot for extra color, nutrition, and a slightly sweet flavor.
For added texture, mix in 1-2 tablespoons of roasted and coarsely crushed peanuts just before serving.
Add a pinch of asafoetida (hing) and a split urad dal (black gram lentil) to the tempering for a more complex, nutty aroma.
Substitute the dairy curd with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt.
The curd (yogurt) in this salad is a natural probiotic, which helps in maintaining a healthy balance of gut bacteria, aiding digestion and improving overall gut health.
Cucumbers are composed of about 95% water, making this salad extremely hydrating and perfect for hot weather. It has a natural cooling effect on the body.
This salad provides a good mix of nutrients. Cucumbers offer vitamins K and C, curd provides calcium and protein, and coconut contributes healthy fats and essential minerals.
The key is to add salt just before you are ready to serve. Salt draws water out of the cucumber. You can also gently squeeze some water out of the chopped cucumber before mixing it with the curd.
It is best served fresh to maintain its crunchy texture. If you need to prep ahead, you can chop the vegetables and keep them refrigerated. Mix with curd, salt, and tempering right before serving.
Yes, it is very healthy. Cucumbers are hydrating and low in calories, while curd is a great source of probiotics, protein, and calcium. The fresh coconut provides healthy fats and fiber.
One serving (approximately 1 cup or 215g) of Kakudi Salata contains around 120-150 calories, depending on the fat content of the curd and the amount of oil used.
Kakudi Salata is a versatile side dish that pairs wonderfully with rice and dal (like Dalma), roti, or as a cooling accompaniment to spicy curries and biryanis.
This recipe goes great with these complete meals
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