Salads don’t always have to be complicated with exotic ingredients. Sometimes, the simplest combinations are the most refreshing, especially when the flavors balance so perfectly. Today, let’s talk about a simple yet incredibly satisfying cucumber and curd salad, a perfect dish for a light meal or a side dish with your main course. As Chef Kunal Kapoor always emphasizes, the key to great food is freshness, balance, and a bit of love for the ingredients.
Ingredients:
- 2 medium cucumbers
- 1 cup fresh curd (yogurt)
- 1 tablespoon fresh lemon juice
- 1 teaspoon cumin powder (roasted)
- Salt, to taste
- Black pepper, to taste
- Fresh coriander leaves, chopped (for garnish)
- A pinch of red chili powder (optional, for a hint of spice)
Method:
- Prepare the Cucumbers
Start by washing the cucumbers thoroughly. There’s no need to peel them unless you prefer to do so. Slice the cucumbers thinly into round discs, or if you want a more fancy presentation, you can cut them into half-moons. Make sure to remove the seeds if they are large, as they can sometimes make the salad watery. You can also use a mandolin slicer for uniform cuts. - Whisk the Curd
Take the curd (yogurt) and whisk it until it becomes smooth and creamy. If the curd is too thick, you can add a tablespoon of water to make it more of a dressing consistency. The curd provides a rich and cooling base, making it a great counterpoint to the crisp cucumbers. - Mix in the Flavors
In the whisked curd, add a pinch of salt and black pepper to taste. The salt will help bring out the creaminess of the curd, while the black pepper adds a subtle warmth. Add 1 teaspoon of roasted cumin powder, which will lend a warm, earthy flavor to the salad. If you like a little heat, add a pinch of red chili powder. - Combine the Ingredients
Now, take your thinly sliced cucumbers and gently toss them in the prepared curd dressing. Make sure every cucumber slice is coated evenly with the yogurt mixture. This is the moment when the flavors come together. - Finish with Garnish
To add a fresh burst of flavor, sprinkle freshly chopped coriander leaves over the salad. This not only adds a pop of color but also enhances the salad with its herbaceous notes. If you’re feeling adventurous, you can also add a few pomegranate seeds for a touch of sweetness and crunch. - Chill and Serve
Let the salad chill in the refrigerator for about 10-15 minutes before serving. This allows the flavors to meld together, and the cool curd dressing is especially refreshing when it’s served cold.
Chef’s Tip:
Chef Kunal Kapoor often emphasizes that a simple dish like this can be transformed with the right seasoning. Don’t be afraid to adjust the amount of cumin or lemon juice to suit your personal taste. The key to a perfect cucumber and curd salad is in balancing the tanginess of the curd, the crunch of the cucumber, and the seasoning that ties it all together.
Enjoying Your Salad:
Once you take your first bite, you’ll understand why this cucumber and curd salad is a favorite in Chef Kunal Kapoor’s kitchen. It’s light, creamy, tangy, and refreshing with just the right balance of flavors. Whether you serve it on a hot summer day, alongside your favorite curry, or as a healthy snack, you’re bound to love it.
Conclusion:
Sometimes, it’s the simplest recipes that leave a lasting impression. This cucumber and curd salad is one such dish. Made with basic ingredients but packed with flavor, it’s a quick fix that’s bound to brighten your day. So, the next time you’re in the mood for something light and delicious, follow Chef Kunal Kapoor’s recipe and treat yourself to this delightful, fresh salad. Enjoy it, savor every bite, and let it bring a little happiness to your table!
