Cucumber Pickle Salad (Kaakro Ko Achar)

Name: Cucumber Pickle Salad (Kaakro Ko Achar)
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 10 to 12 servings
Ingredients: 2 English cucumbers, peeled and coarsely diced; 1/2 cup whole-milk plain yogurt; 1 tablespoon ground, toasted sesame seeds; 1/4 teaspoon turmeric; 1/4 teaspoon cayenne pepper; Juice of 1 lemon; 1 tablespoon canola oil; 1/2 teaspoon fenugreek seeds

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Level: Easy

Total: 1 hr 15 min (includes chilling time)
Active: 15 min

Yield: 10 to 12 servings

Level: Easy

Total: 1 hr 15 min (includes chilling time)
Active: 15 min

Yield: 10 to 12 servings

Ingredients

2 English cucumbers, peeled and coarsely diced

1/2 cup whole-milk plain yogurt

1 tablespoon ground, toasted sesame seeds

1/4 teaspoon turmeric

1/4 teaspoon cayenne pepper

Juice of 1 lemon

1 tablespoon canola oil

1/2 teaspoon fenugreek seeds

Directions

Place the cucumbers in a medium bowl. Add the yogurt, ground sesame seeds, turmeric, cayenne and lemon juice and mix together. Cover and refrigerate for 1 hour or up to 24 hours.
When you are ready to serve the salad, heat the oil in a small saucepan until it starts smoking. Add the fenugreek seeds and cook, stirring, until the seeds begin to pop, about 1 minute.
Immediately remove from the heat and pour the hot oil over the salad. Serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.