In the West we don’t think of sesame as a natural accompaniment for cucumber. Nor do we eat cucumber warm or cooked – cucumber is strictly a salad vegetable.
In the East various cuisines incorporate cooked cucumber, including India and Chinese cuisines. In this recipe the cucumber is warmed through before completing the salad. Sesame seeds and pinenuts add texture to the salad.
Similar recipes include Carrot and Mung Bean Sprouts Kosumalli.
We have other versions of Cucumber Kosumalli that we know you will enjoy. See here, here and here. Or browse all of our Cucumber recipes. Our Indian recipes are here. Find inspiration in our Summer collection.
This gorgeous recipe is a warm cucumber recipe. It involves sesame seeds, which add a touch of the dramatic to the dish. Traditionally the crunch would be provided by soaked but raw lentils. In this modernised version, influenced by Chinese love of sesame seeds, the dal is replaced with sesame seeds and pine nuts.
Warm Cucumber Salad with Sesame | Cucumber Kosumalli Version 3
Prep time: 10 mins
Cooking time: 5 mins
Serves: 4 – 6 people, depending how you use it
3 Lebanese Cucumbers
1 Tblspn raw unsalted peanuts (or use pinenuts or hazelnuts for a different taste)
1 Tblspn black sesame seeds (use white if you don’t have black)
1 green chilli
1 tspn cumin seeds
a pinch of asafoetida powder
salt to taste
1 – 2 tspn oil – toasted sesame, olive, or peanut
Peel and chop cucumbers into small cubes. Remove the stems and finely slice the green chilli. Finely chop the coriander/cilantro.
Heat a small pan, add the sesame seeds and toast them for a minute or two. Watch carefully, as they overcook very quickly. Remove from the pan and keep aside.
Add the raw peanuts or pinenuts to the pan and sauté them until roasted. Remove them from the heat and crush the nuts with a pestle.
Heat the oil in the pan and add the cumin seeds and asafoetida. When the cumin seeds turn brown, add the green chilli, and remove the pan from the heat.
Add the cucumber, and salt. If it splatters too much, cover the pan until it dies down. Stir through and allow the cucumber to warm. You can put it over a very gentle flame for a moment or two but no longer.
In a mixing bowl, combine the cucumber mixture, crushed nuts, toasted sesame seeds and chopped coriander/cilantro. Serve immediately or at room temperature.