A Podi Dressing for Cucumber Salad That Doesn’t Turn Watery

Cucumber and podi make sense together. The cucumber cools the chilli, while the podi gives a plain salad more to say. But dress it too early and the bowl can fill with water.

Make the dressing first. Toss it with the cucumber only when you’re ready to eat.

What you need for two side servings

• 1 large cucumber, cut into thin half-moons
• 1 small tomato, chopped, optional
• 1 tsp Rapidli Tamil Podi, plus more to taste
• 1 tsp oil
• 1 to 2 tsp lemon juice
• A little chopped coriander
• Salt only after tasting

Make the salad

1. Wash and dry the cucumber. Slice it and put it in a serving bowl with the tomato, if using.
2. In a small cup, stir the podi, oil and lemon juice together. It should look like a loose, speckled dressing. Add a few drops of water only if it feels too thick.
3. Just before serving, pour the dressing over the vegetables and toss gently.
4. Taste a cucumber slice. Add a little more podi, lemon or salt only if it needs it. Scatter coriander over the top.

For more crunch, keep the tomato out or add it at the last moment. Tomato releases juice too, especially after it meets salt.

Why dress it at the end?

Once cucumber is cut and seasoned, it starts to release water. A long wait thins the dressing and leaves some podi at the bottom of the bowl. Dressing at the table helps it cling to the slices.

Oil spreads the podi over the cucumber, and lemon gives the salad a bright edge. Start with a little of each. If you want a creamy version instead, our podi and curd dip takes a different route.

This salad is best eaten soon after tossing. Keep the cut vegetables chilled if you’re preparing them ahead, and mix the dressing only when lunch is ready.