Nepali Cucumber Aachar (Spicy Salad)
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Recipe Intro From amilo.piro.stories
Get ready to kick your meal up a notch with this Nepali cucumber aachar! It's a zingy and spicy salad that's perfect for adding some excitement to your plate. Fresh cucumber meets a blend of spices in this easy-to-make dish that's sure to become a new favorite.
Recipe Description
This cucumber aachar is a beloved Nepali side dish, cherished for its refreshing crunch and traditional blend of spices like timur (Szechuan pepper) and fenugreek seeds. A key step in making this dish is tempering (known as "tadka" in Hindi or "jhāne" in Nepali), a technique where spices are heated in oil to release their flavors, adding a rich aroma and taste. It's usually served alongside rice and lentils, roti, or naan, adding a burst of flavor to any meal. Simple, delicious, and full of character, this aachar is a great way to bring a taste of Nepal to your table.
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Recipe Card
For the Salad
ingredients
- 1 medium English or Persian cucumber, diced
- Kosher salt, to taste
- 1/4 cup white sesame seeds
- 1/3 cup onion (preferably a red or sweet variety), julienned
- 1/2 cup petite peas
- 1 Serrano pepper, diced
- 1 cup (about 2 medium-sized) boiled potatoes, diced
- 1 teaspoon paprika
- 1/2 teaspoon ground timur (Szechuan pepper)
- Juice of ½ lemon
For Tempering
ingredients
- 2-3 tablespoons mustard oil (or vegetable oil)
- 1 teaspoon fenugreek seeds
- 2 green chilies, slit
- 1 teaspoon ground turmeric
To prepare the salad
Method
Step 1
Place the diced cucumber in a bowl and sprinkle some salt over it. Set it aside to allow the cucumber to release some of its water.
Step 2
In a pan, toast the white sesame seeds until they turn golden brown. Transfer the toasted seeds to a mortar and pestle and grind them coarsely.
Step 3
Return to the bowl containing the cucumber and gently squeeze out any excess water.
Step 4
Add the ground sesame seeds, onion, green peas, Serrano pepper, boiled potatoes, salt, paprika, ground timur (Szechuan pepper), and lemon juice to the bowl.
For the tempering
Step 1
In a small pan, heat the mustard oil over medium heat. Add the fenugreek seeds and let them splutter. Be careful not to let the seeds burn, as this can happen within less than 3-4 seconds.
Step 2
Add the green chilies and turmeric to the pan and cook for an additional 2-3 seconds.
Step 3
Pour the tempering mixture into the bowl with the cucumber mixture. Wait for 1-2 minutes to allow it to cool down, then use your hands to mix everything thoroughly. Taste and adjust the spices as desired.
Step 4
Serve as a side dish with rice and lentils, roti, or naan.