Cooking doesn’t have to be complicated.
Feel free to adjust the seasonings — this salad is very lightly flavored as a base recipe, since it’s meant as a complement to curries and other richly flavored dishes, but you can certainly add more salt / pepper / sugar / lime juice/vinegar to your taste.
I didn’t happen to have English or Persian cucumbers on hand, so I used a regular cucumber, and it’s a little seedy, but tastes just fine.
(5 minutes, serves 8.)
A cool, refreshing bite, slightly crisp.
1 English cucumber (or 2 Persian cucumbers), sliced into bite-size pieces
½ cup thinly sliced onion
1 green chili, chopped fine
¼ tsp. salt
¼ tsp. freshly ground black pepper
¼ tsp. sugar
1 Tbsp. lime juice or rice vinegar
2 Tbsp. coconut milk
Combine and serve with rice or uppuma and curry, with perhaps a nice mango pickle on the side.