Yogurt Cucumber Salad

Name: Yogurt Cucumber Salad (Dahi Haaleko Kaankro ko Salad)
Cuisine: Nepali
Ingredients: 1 fresh mild or hot green chili pepper, finely chopped (any variety); ⅛ teaspoon freshly ground black pepper; ¼ teaspoon cayenne pepper powder; 2 medium cucumbers, peeled, seeded, and finely chopped (about 2 cups); 1¼ teaspoons salt, or adjust to taste; 1 teaspoon cumin seeds; 3 cups whole-milk plain yogurt, stirred; 1 fresh mild or hot green chili pepper, finely chopped (any variety)

Dahi Haaleko Kaankro ko Salad

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

This refreshing salad goes well with any spicy Nepali meat or vegetable dish to create a cooling effect. For this recipe, I like to use whole milk yogurt, which has a very creamy texture.

Ingredients

2 medium cucumbers, peeled, seeded, and finely chopped (about 2 cups)
1¼ teaspoons salt, or adjust to taste

Asia
Nepal
Gluten-free
Vegetarian

Method

Place the cucumbers in a bowl and toss with 1 teaspoon of the salt. Set aside until the juices are released, 15 to 20 minutes, stirring a few times. Place the cucumbers in a colander and press to squeeze out as much liquid as possible.

Heat a small cast-iron skillet over medium heat and toast