Nepali cucumber pickle salad is usually made daily there.
It is a loved achar called kaakro ko achar and is served alongside just about any dish and any time of day.
This recipe calls for some ingredients that may be hard to find but there are substitutes if can’t get the exact ingredients.
The end result of this recipe is that it adds a refreshing bite next to the other dishes that were served as part of our Nepali meal.
It does still have some heat as does most all of the Nepali dishes.
The heat however was mellowed by the natural coolness of the yogurt and cucumbers.
We loved it!
Nepali Cucumber Pickle Salad (Kaakro Ko Achar)
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Calories 321 kcal
Ingredients
- 4 medium cucumbers peeled and seeded
- 2 teaspoons salt
- ¼ cup sesame seeds
- ½ cup plain yogurt
- 2 Tablespoons chopped coriander leaves
- 1/8 cup freshly squeezed lemon juice
- 1 green chili
- 2 teaspoons black pepper ground
- 1/8 tsp ground Sichuan pepper Just eliminate if you can’t find Sichuan
- 1 Tablespoon mustard oil ( use vegetable oil with a few mustard seeds crushed if you can’t find it.
- ½ tsp fenugreek seeds
- ½ tsp Jimbu Himilayan Herb or substitute 1 small shallot minced
- ½ tsp ground turmeric
Instructions
- Shred the cucumbers into long strips using a julienne peeler.
- Then, in a strainer, combine the shredded cucumbers and salt over a mixing bowl.
- Let them rest until the juices are released, pressing occasionally for about 10 minutes.
- Press and squeeze out as much water as possible.
- Heat a frying pan over medium heat and toast the sesame seeds, stirring constantly to prevent the seeds burning, until they just start to turn golden brown, about 2 minutes.
- Put the seeds into a bowl, and let them cool. Transfer the seeds to a spice grinder or mortar and pestle, grind to a fine powder.
- Place the cucumbers in a bowl, and add the ground sesame, yogurt, coriander, lemon juice, green chili, pepper and sechuan and mix well.
- Heat the mustard oil in a small saucepan over medium heat.
- Add the fenugreek seeds and jimbu or shallots and fry until they turn brown and fragrant, about 5 seconds.
- Remove the pan from heat and immediately add the turmeric.
- Pour into the cucumber mixture, mix well, cover, and set aside for at least 10 minutes.
- Enjoy
Nutrition Facts
Nepali Cucumber Pickle Salad (Kaakro Ko Achar)
Amount Per Serving
Calories 321 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 4863mg 203%
Potassium 418mg 12%
Total Carbohydrates 21g 7%
Dietary Fiber 7g 28%
Sugars 7g
Protein 11g 22%
Vitamin A 2.4%
Vitamin C 6.5%
Calcium 53.2%
Iron 38.5%
* Percent Daily Values are based on a 2000 calorie diet.
