If you’re looking for a light and flavorful dish that’s ideal for hot days, this cucumber rice recipe is the perfect choice. With minimal ingredients and a quick preparation time, this dish brings together the soothing essence of cucumber with the rich aroma of South Indian spices. Whether you’re preparing a quick lunch or a lunchbox meal, cucumber rice offers the ideal mix of nutrition, freshness, and crunch.
Preparation & Cooking Time:
Total Time: 25 minutes
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 2
Difficulty: Easy
Ingredients You’ll Need:
- 1 cup cooked rice
- 1 cup grated cucumber
- 1 cup freshly grated coconut
- A handful of chopped coriander leaves
- 6-7 cashew nuts
- 1/4 cup peanuts
- 2 dry red chillies
- 3 tablespoons ghee
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds (jeera)
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- A pinch of hing (asafoetida)
- 1 sprig of curry leaves
- Salt to taste
Cooking Method:
- Begin by heating ghee in a kadhai or pan over low to medium heat. Add mustard seeds, cumin seeds, curry leaves, red chillies, chana dal, and urad dal. Sauté for 2 to 3 minutes or until the seeds begin to splutter.
- Add peanuts and cashew nuts and stir well until slightly golden.
- Mix in the grated cucumber and grated coconut, then season with salt and a pinch of hing. Cook briefly until everything is well combined.
- Add the pre-cooked rice to the pan and stir gently to incorporate all ingredients evenly.
- Garnish with fresh coriander and extra cashew nuts for added texture and taste.
- Serve warm or at room temperature. Your refreshing cucumber rice is ready to enjoy!
