Kakudi Salata
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.
For 4 servings
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, firm cucumbers for the best crunch. English or Persian cucumbers work well as they have fewer seeds.
- 2For a creamier texture, use thick, full-fat yogurt (curd). You can also hang the curd in a muslin cloth for 30 minutes to drain excess whey.
- 3Add salt just before serving to prevent the cucumber from releasing too much water, which can make the salad runny.
- 4For an authentic Odia flavor, use coconut oil for the tempering.
- 5To enhance the flavor, you can add a pinch of roasted cumin powder along with the salt.
Adapt it for your goals.
Vegetable Addition
Add finely chopped carrots or grated beetroot for extra color, nutrition, and a slightly sweet flavor.
Crunch FactorCrunch Factor
For added texture, mix in 1-2 tablespoons of roasted and coarsely crushed peanuts just before serving.
Tempering VariationTempering Variation
Add a pinch of asafoetida (hing) and a split urad dal (black gram lentil) to the tempering for a more complex, nutty aroma.
Vegan OptionVegan Option
Substitute the dairy curd with a thick, unsweetened plant-based yogurt like coconut or cashew yogurt.
Why this is on our healthy list.
Promotes Gut Health
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.
Hydrating and Cooling
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.
Rich in Nutrients
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.
Frequently asked questions
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.
