Go Back
+ servings
Print Recipe
4 from 1 vote

Stuffed cucumber recipe

Simple Healthy Gluten-free, no-cook, stuffed cucumber salad
Prep Time20 mins
Soaking time45 mins
Course: Salad
Cuisine: Indian
Keyword: Cooking without fire, Gluten free,, Healthy salad, Vegan
Servings: 3
Author: Jeyashri suresh

Ingredients

  • ¼ cup Yellow moong dal
  • 2 tbsp Beetroot grated
  • 4 tbsp Carrot grated
  • 3 tbsp Raw mango grated
  • 1 green chili
  • 3 tsp coconut bits
  • Salt to taste
  • 1 big cucumber

Instructions

  • Wash and soak moong dal in water for 45 minutes.
  • In a plate keep the grated beetroot, grated carrot and grated mango.
  • Gently squeeze the extra water from the beetroot and raw mango. You can little salt to the squeezed juice and drink it raw.
  • Drain the water from the moong dal.
  • In a bowl add the grated carrots, beetroot, raw mango, chopped coconut bits, green chili and the moong dal.
  • Add salt and mix well. Our stuffing is ready.
  • Peel the skin of the cucumber
  • Cut them into 4-5 equal pieces.
  • Gently using a spoon, take out the seeds from the cucumber.
  • Do not go so deep into scooping out the seeds, else you will not get a cup.
  • Actually in the original recipe she used the scooped out seeds also. She added them to the salad.
  • But I personally don’t like cucumber seeds, so I didn’t use that.
  • Now take a small spoon and gently stuff this inside the cucumber.
  • Repeat this for all the cups. The stuffing came for 1 medium sized cucumber, also I was left with some plain salad.
  • If you want to cut and serve, you can do so.

Notes

  1.  Feel free to play around the stuffing of your choice.
  2.  You can add red chili powder or pepper powder instead of green chili.
  3.  You can use the Japanese cucumber too.