When it comes to summer, there’s no better way to beat the heat than with a refreshing glass of raita or a cool and crunchy salad. And what better ingredient to use in these recipes than the humble cucumber? Thinly sliced, diced, or even pickled, cucumbers bring a burst of freshness and flavor to any dish. In this article, we’ll explore 18 delightful Indian recipes that showcase the versatility of this popular vegetable.
From classic raitas and salads to innovative soups, chutneys, and curries, these cucumber recipes are sure to provide inspiration for your next meal or potluck gathering. Whether you’re looking for a light and refreshing snack or a flavorful main dish, we’ve got you covered with our collection of Indian-inspired cucumber delights.
Cucumber Raita with Fresh Mint
This refreshing Indian-inspired side dish is perfect for hot summer days or as a cooling accompaniment to spicy meals. The creamy yogurt, crunchy cucumber, and fragrant mint come together in harmony to quench your thirst and satisfy your taste buds.
Ingredients:
– 1 large cucumber, peeled, seeded, and thinly sliced
– 1 cup plain whole-milk yogurt
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon lemon juice
– Salt, to taste
Instructions:
1. In a bowl, combine the yogurt, lemon juice, and salt. Mix well.
2. Add the cucumber slices and mix gently until they are evenly coated with the yogurt mixture.
3. Stir in the chopped fresh mint leaves.
4. Refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (not including chilling time)
Spicy Indian Cucumber Salad (Kachumber)
A refreshing and flavorful salad that’s perfect for hot summer days, this Spicy Indian Cucumber Salad is a twist on the classic Kachumber recipe. With its bold spices and crunchy cucumbers, it’s sure to become a new favorite!
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup fresh cilantro leaves, chopped
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon ground cumin
– Salt to taste
Instructions:
1. In a large bowl, combine the cucumber slices, red onion, and jalapeño pepper.
2. Sprinkle the chopped cilantro over the top.
3. Squeeze the lime juice over the salad and sprinkle with cumin.
4. Season with salt to taste.
5. Toss gently to combine.
6. Refrigerate for at least 30 minutes before serving.
Cooking Time: 10-15 minutes (mostly prep time)
Cooling Cucumber and Yogurt Soup
This refreshing soup is perfect for hot summer days when you need a light and revitalizing meal.
Ingredients:
– 2 large cucumbers, peeled and diced
– 1 cup plain Greek yogurt
– 1/4 cup chopped fresh dill
– 2 tablespoons lemon juice
– Salt and pepper to taste
– 2 cups water
Instructions:
1. In a blender or food processor, combine the cucumber, yogurt, dill, lemon juice, salt, and pepper.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. With the blender or food processor still running, slowly add the water.
4. Continue blending until well combined and the desired consistency is reached.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None! This soup is served chilled.
Cucumber and Peanut Chutney
This spicy and tangy chutney is a perfect accompaniment to Indian flatbreads, grilled meats, or as a dip for snacks. The combination of crunchy cucumbers and creamy peanuts creates a delightful texture and flavor experience.
Ingredients:
– 2 medium-sized cucumbers, peeled and grated
– 1/4 cup peanuts, roasted and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon ginger paste
– Salt, to taste
– 1/4 teaspoon cayenne pepper (optional)
Instructions:
1. In a blender or food processor, combine cucumbers, peanuts, onion, and garlic.
2. Blend until the mixture is smooth, stopping to scrape down the sides as needed.
3. Add lemon juice, ginger paste, salt, and cayenne pepper (if using). Blend until well combined.
4. Taste and adjust seasoning if necessary.
5. Transfer the chutney to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None
Tandoori Cucumber Skewers
These flavorful skewers combine the cooling essence of cucumbers with the warmth of tandoori spices, perfect for a quick and easy snack or appetizer.
Ingredients:
– 4-6 ripe cucumbers, sliced into 1-inch pieces
– 1/2 cup plain Greek yogurt
– 2 tablespoons tandoori masala powder
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a bowl, whisk together yogurt, tandoori masala powder, lemon juice, and salt.
2. Add the cucumber slices to the bowl and toss to coat with the marinade.
3. Thread the marinated cucumber pieces onto the bamboo skewers, leaving a small space between each piece.
4. Serve immediately, garnished with chopped cilantro leaves if desired.
Cooking Time: 10-15 minutes (from prep to serving)
Cucumber and Coconut Curry
This refreshing curry combines the cooling properties of cucumber with the rich flavors of coconut, creating a perfect summer dish.
Ingredients:
– 1 large cucumber, peeled and thinly sliced
– 2 tablespoons coconut oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the coconut oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, turmeric, and cayenne pepper (if using). Cook for an additional minute.
4. Add the sliced cucumber and stir to combine with the spice mixture.
5. Pour in the coconut milk and bring to a simmer.
6. Reduce heat to low and let cook for 10-12 minutes or until the cucumber is tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves before serving.
Cooking Time: 15-18 minutes
Punjabi Cucumber Pickle
A flavorful and tangy condiment that complements a variety of Indian dishes, Punjabi Cucumber Pickle is a staple in many households. This recipe yields a deliciously spicy and sour pickle that’s perfect for accompanying snacks or meals.
Ingredients:
– 4-5 cucumbers
– 1 cup vinegar (apple cider or white wine)
– 1/2 cup water
– 1 tablespoon mustard oil or vegetable oil
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Slice the cucumbers into thin rounds and soak them in water for at least 30 minutes.
2. Drain and rinse the cucumber slices. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the coriander powder, turmeric powder, and red chili powder to the pan. Stir well.
4. Add the vinegar, water, and salt to the pan. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes or until the pickle thickens slightly.
5. Pack the pickle into sterilized glass jars and garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Cucumber and Mint Buttermilk (Chaas)
Beat the heat with this cool and creamy drink that combines the soothing flavors of cucumber, mint, and buttermilk. Perfect for hot summer days or as a refreshing pick-me-up any time of the year!
Ingredients:
– 1 large cucumber, peeled and grated
– 1/4 cup fresh mint leaves
– 1 liter buttermilk
– Salt (optional)
Instructions:
1. In a blender, combine grated cucumber, mint leaves, and salt (if using). Blend until smooth.
2. Pour in the buttermilk and blend until well combined and creamy.
3. Strain the mixture through a fine-mesh sieve or cheesecloth to remove any pulp or fibers.
4. Refrigerate for at least 30 minutes to allow flavors to meld together.
5. Serve chilled, garnished with additional mint leaves if desired.
Cooking Time: 10-15 minutes (preparation time), refrigeration time not included.
Stuffed Cucumber with Spiced Potatoes
This recipe combines the crunch of fresh cucumber with the warmth of spiced potatoes, making it a perfect side dish for any occasion. The spiced potato filling adds a delightful aroma and flavor to this refreshing snack.
Ingredients:
– 4 large cucumbers
– 2 medium-sized potatoes, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together potatoes, olive oil, onion, cumin, smoked paprika, salt, and pepper.
3. Cut the cucumbers in half lengthwise and scoop out some of the pulp to make room for the filling.
4. Stuff each cucumber with the potato mixture, dividing it evenly among the four.
5. If using feta cheese, sprinkle a pinch on top of each stuffed cucumber.
6. Bake for 20-25 minutes or until the cucumbers are tender and the potatoes are lightly browned.
Cooking Time: 20-25 minutes
Cucumber and Tomato Sabzi
Cucumber and Tomato Sabzi Recipe
A refreshing and flavorful Indian-style vegetable dish that’s perfect for a light lunch or dinner. This Cucumber and Tomato Sabzi is a great way to use up ripe tomatoes and cucumbers, and can be easily customized with your favorite spices.
- Ingredients:
- 2 medium-sized tomatoes, diced
- 1 large cucumber, peeled and thinly sliced
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 1 teaspoon ground cumin
- Salt to taste
- Instructions:
- Heat oil in a large skillet over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the diced tomatoes, cumin, and salt. Cook for 5-6 minutes or until the tomatoes are tender.
- Add the sliced cucumber and stir well to combine.
- Cook for an additional 2-3 minutes or until the cucumber is slightly softened.
- Cooking Time: 15-20 minutes
South Indian Cucumber Thogayal
Thogayal is a popular South Indian condiment made with yogurt, cucumbers, and spices. This refreshing side dish is perfect for hot summer days or as an accompaniment to your favorite dosas and idlis.
Ingredients:
– 1 large cucumber, peeled and grated
– 1 cup plain yogurt
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon mustard seeds
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. In a bowl, mix together the grated cucumber and yogurt until well combined.
2. Heat oil in a small pan over medium heat. Add cumin seeds and mustard seeds; let them sizzle for a few seconds.
3. Add turmeric powder and salt to the pan; stir well.
4. Pour the spice mixture into the cucumber-yogurt mixture; mix well.
5. Refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Garnish with chopped cilantro, if desired.
7. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (including preparation time)
Cucumber and Onion Pachadi
Cucumber and Onion Pachadi Recipe: A Refreshing Indian Raita-Style Dish
Pachadi is a popular South Indian condiment that’s perfect for hot summer days. This recipe combines the cooling properties of cucumber and onion with the tanginess of yogurt to create a refreshing accompaniment to your favorite meals.
Ingredients:
– 2 large cucumbers, peeled and grated
– 1 large onion, thinly sliced
– 1 cup plain yogurt
– 1/4 teaspoon cumin powder
– Salt, to taste
– Chopped cilantro or scallions, for garnish (optional)
Instructions:
1. In a bowl, combine the grated cucumber and sliced onion.
2. In a separate bowl, whisk together the yogurt and cumin powder until smooth.
3. Add salt to taste and mix well.
4. Pour the yogurt mixture over the cucumber-onion mixture and stir gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Garnish with chopped cilantro or scallions, if desired.
Cooking Time: 10-15 minutes (including chilling time)
Gujarati Cucumber Kadhi
This recipe is a perfect blend of flavors and textures, ideal for hot summer days when you crave something light and rejuvenating. Gujarati Cucumber Kadhi is a popular dish from the state of Gujarat in India, made with yogurt, cucumbers, and spices.
Ingredients:
– 2 large cucumbers, peeled and grated
– 1 cup plain yogurt
– 1/4 cup besan (gram flour)
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons ghee or oil
– Chopped cilantro, for garnish
Instructions:
1. In a large bowl, combine the grated cucumber and salt. Let it sit for 10-15 minutes to allow the excess water to drain.
2. In a separate pan, heat the ghee or oil over medium heat. Add the besan and fry until lightly browned.
3. Add the turmeric powder, red chili powder, and yogurt to the pan. Stir well to combine.
4. Add the drained cucumber mixture to the pan and stir gently.
5. Simmer for 10-12 minutes or until the kadhi thickens slightly.
6. Garnish with chopped cilantro and serve chilled.
Cooking Time: 20-25 minutes
Cucumber and Coriander Rice
This refreshing rice dish is perfect for hot summer days or as a side to your favorite grilled meats. The combination of juicy cucumber, aromatic coriander, and fluffy basmati rice will leave you craving more.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 large cucumber, peeled and diced
– 2 tablespoons coriander powder
– 1 tablespoon olive oil
– Salt, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Rinse the rice in a fine mesh sieve until the water runs clear. Drain and set aside.
2. Heat the olive oil in a medium saucepan over medium heat. Add the coriander powder and cook for 1 minute, stirring constantly.
3. Add the diced cucumber to the saucepan and cook for an additional 2 minutes, or until slightly softened.
4. Add the rice to the saucepan and stir to combine with the cucumber and coriander mixture.
5. Add the water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is fluffy.
6. Fluff the rice with a fork and season with salt to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Crispy Cucumber Pakoras
Crispy Cucumber Pakoras: A Refreshing Twist on a Classic Snack!
These crunchy and flavorful pakoras (fritters) are perfect for hot summer days or as a unique appetizer. With the sweetness of cucumbers, the crunch of puffed rice, and the zip of spices, you’ll be hooked!
Ingredients:
– 2 large cucumbers, peeled and thinly sliced
– 1 cup besan (gram flour)
– 1/4 cup puffed rice
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– Salt, to taste
– Vegetable oil, for frying
– Chopped cilantro, for garnish
Instructions:
1. In a bowl, mix together besan, puffed rice, cumin seeds, and coriander powder.
2. Dip each cucumber slice into the mixture, coating evenly.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Fry the coated cucumber slices in batches until golden brown, about 3-4 minutes per batch.
5. Drain on paper towels and serve hot with a sprinkle of salt and chopped cilantro.
Cooking Time: About 15-20 minutes
Cucumber and Carrot Kosambari
Kosambari is a popular South Indian salad made with a mixture of vegetables, lentils, and spices. This cucumber and carrot variation is a light and revitalizing twist on the classic recipe.
Ingredients:
– 2 medium cucumbers, peeled and grated
– 4 medium carrots, peeled and grated
– 1/2 cup cooked moong dal (split green gram)
– 1 small onion, finely chopped
– 1/4 teaspoon cumin seeds
– Salt, to taste
– Lemon juice, to taste
– Chopped cilantro, for garnish
Instructions:
1. In a large bowl, combine the grated cucumber and carrot.
2. Add the cooked moong dal, chopped onion, and cumin seeds.
3. Season with salt and lemon juice to taste.
4. Garnish with chopped cilantro.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: None, as this is a raw salad.
Bengali Cucumber Chutney
This refreshing chutney is a staple condiment in Bengali cuisine, perfect for accompanying snacks, meals, or even as a dip. With its tangy flavor and crunchy texture, it’s sure to become a favorite!
Ingredients:
– 2 large cucumbers, peeled and grated
– 1/4 cup mustard oil (or vegetable oil)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon coriander powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the grated cucumber, coriander powder, and salt. Stir well.
4. Reduce heat to low and simmer for 10-12 minutes or until the chutney thickens slightly.
5. Garnish with fresh cilantro leaves.
Cooking Time: 12 minutes
Grilled Cucumber with Garam Masala
A refreshing twist on traditional grilled vegetables, this recipe adds the warm, aromatic flavors of garam masala to bring out the natural sweetness of cucumbers.
Ingredients:
– 2 large cucumbers
– 1 tsp garam masala powder
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Slice the cucumbers into 1/4-inch thick rounds.
3. In a small bowl, mix together garam masala powder and olive oil.
4. Brush both sides of the cucumber slices with the garam masala-olive oil mixture.
5. Season with salt and pepper to taste.
6. Grill the cucumber slices for 2-3 minutes per side, or until slightly charred and tender.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 6-8 minutes total
Summary
Celebrate the refreshing taste of cucumbers with these 18 Indian recipes! From cooling soups and salads to flavorful curries and chutneys, there’s something for every palate. Try the Cucumber Raita with Fresh Mint, Spicy Indian Cucumber Salad (Kachumber), or Cooling Cucumber and Yogurt Soup to beat the heat. Or go bold with Tandoori Cucumber Skewers, Cucumber and Coconut Curry, or Punjabi Cucumber Pickle. Whatever your taste, these recipes are sure to delight!