Cucumber Rice is one of those comfort dishes that brings back memories of lazy Sunday lunches. It’s a clever way to transform leftover rice into something special, with the cool crunch of cucumber balancing the warmth of Indian spices. I learned this recipe from my grandmother, and it’s become my go-to dish when I want something light yet satisfying.
About the Recipe
This recipe takes basic ingredients and turns them into something magical. The cucumber stays slightly firm, soaking up all the wonderful spices while keeping its fresh taste. The homemade masala powder gives it a unique flavor that you won’t find in any store-bought mix. It’s perfect for busy weekdays or when you want to make something special without spending hours in the kitchen.
Why You’ll Love This Recipe
You’ll love how the cucumber adds a refreshing twist to regular rice. The peanuts give it a nice crunch, while the freshly ground spices create layers of flavor. It’s not too spicy but full of taste, and you can adjust the heat level to your liking. Plus, it’s a great way to use up leftover rice and add more vegetables to your diet. Kids usually enjoy it too, making it a family-friendly option.
Cucumber Rice
Cooking Tips
– Don’t overcook the cucumber – it should be tender but still hold its shape
– Roast the spices on low heat to bring out their flavors
– Let the rice cool slightly before mixing to prevent it from becoming mushy
– Use day-old rice for best results
– Toast the peanuts until just golden for maximum crunch
Serving and Storing Suggestions
Serves 6 people. Total prep and cooking time: 45 minutes. Serve hot with raita or plain yogurt. Stores well in the fridge for up to 2 days – just reheat with a splash of water. Perfect for lunch boxes too.
Similar Recipes
- Lemon Rice
- Tomato Rice
- Coconut Rice
- Coriander Rice
Cucumber Rice
Ingredients
- 6 cup cooked rice
- 400 gms cucumber (1 mediun size)
- 3 tbsp ghee
- 1 tsp mustard seeds
- 2 tsp black gram dal
- 2 tbsp peanuts
- curry leaves (few)
- 1 tbsp tamarind pulp
- 1 cup grated coconut
For Masala Powder:
- 5 tbsp grated copra
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 6 to 8 red chillies
- 1/2 tsp turmeric powder
- cloves and cardamom (2 each)
- 1/4 tsp saha jeera
- nutmeg (a small piece)
Instructions
For Masala Powder:
- Roast copra with 1 tsp oil till brown.
- Remove and reserve.
- Heat one more tsp of oil and roast rest of the ingredients.
- Cool all these and powder coarsely.
For Rice:
- Peel the cucumber, cut into half length way.
- Remove the core and cut the flesh into 5 cm long fingers.
- Heat ghee. Add mustard seeds.
- When they splutter, add black gram dal and peanuts.
- When they turn brown, add curry leaves.
- Add cucumber pieces and ½ cup of water.
- Simmer till cucumber is cooked, but firm.
- Add the tamarind pulp and simmer for 5 minutes.
- Add the rice, masala powder and salt.
- Mix well and keep covered on a low flame for 5 minutes.
- Remove from fire and stir in the coconut.
- Serve hot.
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Frequently Asked Questions
Can I use fresh rice instead of leftover rice?
Yes, but let it cool completely before mixing. Fresh rice can get mushy, so spreading it on a plate to cool helps maintain the right texture.
What if I don’t have all the spices for the masala powder?
Focus on the main spices – coriander seeds, cumin, and red chilies. The others enhance flavor but aren’t crucial for a tasty result.
Can this dish be made ahead for parties?
Make it up to 4 hours ahead but add the coconut just before serving. Reheat gently with a sprinkle of water to keep it moist.
1 comment
its nice