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Cucumber Salad with Peanuts and Cumin-Mustard Tarka

Cucumber Salad with Peanuts and Cumin-Mustard Tarka

Cucumbers, peanuts, citrus, chilis, and bloomed spices make for a surprising, heady Indian-style cucumber salad.

By Courtney HillMay 29, 2024

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    30 minutes active

This light and refreshing salad is a summer staple in the Indian state of Maharashtra. It features tarka, a mixture of spices and/or aromatics that have been bloomed in fat. When heated, the cumin and mustard seeds release essential oils, adding layered earthy notes and pops of texture to the finished dish. Salting and squeezing the cucumbers removes excess moisture and yields slices with a satisfying crunch. To ensure the peanuts break down and provide a craggy surface for other ingredients to cling to, we crush them. A mortar and pestle is best, but the bottom of a heavy skillet also works.

Tip

Don’t just chop the peanuts. Crushing them makes for a finer texture that coats the cucumbers. This encourages the lemon juice, herbs and spices to cling as well, so each bite is a burst of flavors and textures.

Ingredients
  • 2

    English cucumbers, peeled, quartered lengthwise, seeded and cut into ½-inch pieces

  • Kosher salt and ground black pepper

  • 3

    tablespoons roasted peanuts

  • 2

    tablespoons lemon juice

  • 2

    tablespoons chopped fresh cilantro

  • 1

    serrano or Fresno chili, stemmed, seeded and minced

  • 1

    tablespoon grapeseed or other neutral oil or ghee

  • 1

    teaspoon cumin seeds

  • 1

    teaspoon yellow mustard seeds

Step 1

In a large colander set over a large bowl, toss the cucumbers with 1 teaspoon salt. Let stand for 15 minutes, tossing occasionally to encourage the liquid to drain.

Step 2

Meanwhile, using a mortar and pestle or the bottom of a heavy skillet, crush the peanuts to fine bits; it’s OK if some larger pieces remain.

Step 3

Using your hands, firmly squeeze the cucumbers to remove as much water as possible; discard the liquid. Put the cucumbers in the large bowl and add the crushed peanuts, lemon juice, cilantro and chili; toss to coat.

Step 4

In a small saucepan over medium, combine the oil, cumin seeds and mustard seeds. Cook, swirling the pan, until sizzling and fragrant, about 2 minutes. Pour the mixture over the cucumbers and stir. Let stand at room temperature for 10 minutes, or cover and refrigerate up to 4 hours. Just before serving, taste and season with salt and pepper.

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