Recipe courtesy of Meena Giri

Cucumber Pickle Salad (Kaakro Ko Achar)

  • Level: Easy
  • Total: 1 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 10 to 12 servings
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2 English cucumbers, peeled and coarsely diced

1/2 cup whole-milk plain yogurt 

1 tablespoon ground, toasted sesame seeds 

1/4 teaspoon turmeric 

1/4 teaspoon cayenne pepper 

Juice of 1 lemon 

1 tablespoon canola oil 

1/2 teaspoon fenugreek seeds 


  1. Place the cucumbers in a medium bowl. Add the yogurt, ground sesame seeds, turmeric, cayenne and lemon juice and mix together. Cover and refrigerate for 1 hour or up to 24 hours.
  2. When you are ready to serve the salad, heat the oil in a small saucepan until it starts smoking. Add the fenugreek seeds and cook, stirring, until the seeds begin to pop, about 1 minute. 
  3. Immediately remove from the heat and pour the hot oil over the salad. Serve.