Chop your veggies, removing any seeds/skin/stems needed.
Prepare the tempering, heat oil, once its hot add mustard seeds, cumin seeds, asafetida (hing) let them splutter. Then add curry leaves and saute for few seconds. Keep aside.
Furthermore, in a mixing bowl add all the ingredients like cucumber, crushed raw peanuts, coriander leaves, chili, coconut, tempering, salt and lemon juice. Mix everything well.
Serve immediately as a side dish with steamed rice, rasam or can be eaten as a salad.
Video
Notes
Tips & Variation
Also, add salt and lime juice at the time of serving, else cucumber will be release water.
Addition of fresh shredded coconut is optional but I highly recommend adding it.
This salad can be refrigerated in an airtight glass container for up to 2 days.
Add 2 tablespoons of pomegranate seeds to make the salad more rich & healthy.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.