Goan Cucumber Salad
Goan cucumber kosambari: chopped cucumber tossed with grated coconut, green chilli, curry leaves and a quick mustard-seed temper. A cooling, crunchy side for any Goan fish or pork main.
Overview
Cucumber is chopped, salted and rested briefly to draw out some of its water (the step that keeps a salad from going soggy). The drained cucumber is tossed with fresh grated coconut, finely chopped green chilli and coriander. A quick mustard-seed temper in coconut oil is poured over the top for the aroma and a faint heat. Eaten by the spoonful from a bowl, or alongside fish curry rice.
Ingredients
Salad
- 2 cucumbers (large, about 600 g; peeled if waxy, deseeded if seedy, cut into 5 mm dice)
- 1 teaspoon salt (for draining)
- 60 g fresh grated coconut (or 50 g desiccated, rehydrated in 2 tablespoons of warm water)
- 1 green chilli (finely chopped, deseeded if you prefer milder)
- 1 small handful of coriander (chopped)
- ½ lime (juice)
- A pinch of sugar
Temper
- 1 tablespoon coconut oil
- 1 teaspoon black mustard seeds
- 1 dried red chilli (broken in half)
- 10 fresh curry leaves
- A pinch of asafoetida (optional)
Method
Stage 1 - Draw out the cucumber water
- Place the diced cucumber in a colander.
- Sprinkle the salt over.
- Toss and rest for 15 minutes (water will drip out the bottom).
- Squeeze gently and pat dry on a tea towel.
Stage 2 - Assemble the salad
- Transfer the cucumber to a bowl.
- Add the grated coconut, green chilli, coriander, lime juice and a pinch of sugar.
- Toss gently to combine.
Stage 3 - Temper
- Heat the coconut oil in a small pan over medium heat.
- Add the mustard seeds; when they pop, add the dried red chilli and curry leaves.
- Sizzle for 10 seconds.
- Pull from the heat and stir in the asafoetida (if using).
Stage 4 - Combine
- Pour the hot temper over the salad.
- Toss to combine.
- Taste and adjust salt.
Stage 5 - Serve
- Serve immediately while the temper aroma is at its peak.
Notes
- Drain the cucumber: The salting and draining step is what separates a fresh salad from a watery puddle. Don't skip it; even 15 minutes makes a difference.
- Don't toss too early: Combine just before serving. Coconut absorbs the cucumber water if left to sit and the salad turns mushy.
- Hot temper, cold salad: The contrast in temperature carries the dish. Pour the oil while it's still sizzling; the curry leaves should crackle on contact.
Storage
- Best within 1 hour of mixing.
- Doesn't refrigerate or freeze well.
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