This is a Sri Lankan cucumber and yogurt salad โ called Salad Kiri Aguna โ where thinly sliced cucumber and full-fat Greek yogurt get finished with a quick pour of hot tempered oil carrying mustard seeds, curry leaves, and garlic. The whole thing takes 20 minutes, and the tempered spice step is what makes it taste like something you actually had to think about. It works as a side next to any curry or grilled meat, and it holds its own as a light standalone meal.
What makes this version work
Two things matter here. First, the tempering: you pour the hot spiced oil directly onto the cold yogurt-cucumber mixture rather than letting it cool first. That temperature contrast blooms the mustard seeds and curry leaves right into the salad, not just on top of it. Second, cucumber moisture control. English cucumber releases water as it sits, which can thin the yogurt into something watery and flat. Salting the slices and letting them drain for five minutes before mixing โ even though the recipe doesnโt call it out explicitly โ makes a real difference in how the finished salad holds together. Pat them dry before combining. Those two steps are the difference between a salad that tastes sharp and intentional and one that tastes diluted.
Leftovers and meal prep
Store leftovers in an airtight container in the fridge and eat within 24 hours โ after that, the cucumber continues releasing liquid and the yogurt gets loose. If you want to get ahead, prep the components separately: slice the cucumber, mix the yogurt base, and keep them in separate containers for up to a day. Do the tempering fresh right before you serve; it takes under five minutes and the flavor difference is significant. Dress it at the table โ a pre-dressed salad goes limp fast. If youโre packing this for lunch, keep the yogurt mixture and cucumber in separate containers and combine them when youโre ready to eat.
What can go wrong
- Burned garlic in the tempering oil: Garlic goes from golden to bitter in seconds at this heat. Have it minced and ready before the mustard seeds go in, and pull the pan off the heat the moment it turns pale gold โ carryover heat finishes the job.
- Mustard seeds that donโt pop: If the oil isnโt hot enough, the seeds just sit there and the tempering smells flat. The oil needs to shimmer before you add the seeds. A drop of water flicked in should sizzle immediately.
- Yogurt that breaks or looks curdled: Pouring extremely hot oil into cold yogurt too fast can cause it to separate. Pour in a slow, steady stream and stir gently as you go โ it comes together quickly.
- A salad that tastes bland: Cucumber and yogurt are both mild, and under-seasoning is the most common issue. Taste after mixing and before refrigerating; the salt level should be slightly more assertive than you expect, because chilling mutes it.
- Green chili heat thatโs uneven: If seeds are left in even one slice, that piece delivers a sharp spike of heat while the rest of the salad is mild. Remove seeds thoroughly and rinse the slices briefly to catch any stragglers.
Sri Lankan Cucumber and Yogurt Salad
Equipment
- Mixing bowl
- Cutting board
- Chef's Knife
- Small frying pan
- Spatula
- Whisk
Ingredients
For the Salad Base:
- 2 cups cucumber thinly sliced English cucumber or Sri Lankan kekiri preferred
- 1 cup plain Greek yogurt full fat for best flavor and texture
- 1 tablespoon fresh lime juice preferably from a ripe lime
- 1 tablespoon fresh cilantro chopped
- 1 piece green chili thinly sliced, seeds removed for less heat
- ยฝ teaspoon salt adjust to taste
- ยผ teaspoon ground black pepper freshly cracked
For the Tempered Spices:
- 1 tablespoon vegetable oil coconut oil traditionally used
- ยฝ teaspoon mustard seeds
- 1 clove garlic finely minced
- 5 pieces curry leaves fresh if available
Instructions
- In a large mixing bowl, combine the sliced cucumber, yogurt, lime juice, cilantro, green chili, salt, and pepper. Gently stir until well mixed.
- In a small frying pan over medium heat (approx. 300ยฐF / 150ยฐC), heat the oil. Add the mustard seeds and allow them to crackle for about 30 seconds.
- Add the minced garlic and curry leaves to the oil and sautรฉ for 1โ2 minutes, until fragrant and lightly golden. Be careful not to burn the garlic.
- Immediately pour the tempered spices (including the oil) over the yogurt-cucumber mixture. Gently mix just until incorporated for layered flavor.
- Refrigerate for 10 minutes before serving if desired, or serve immediately at room temperature.
Notes
- For a vegan version, use coconut yogurt and coconut oil.
- You can slice the cucumber thinly with a mandoline for consistency and elegance.
- Add a few pomegranate seeds on top for a pop of color and a sweet contrast.
Nutrition
Common questions
Can I use regular plain yogurt instead of Greek yogurt?
You can, but the salad will be noticeably thinner and the yogurt may pool at the bottom of the bowl. If thatโs what you have, strain it through a cheesecloth or fine mesh strainer for 20โ30 minutes first to remove excess whey.
Where do I find fresh curry leaves?
Indian and South Asian grocery stores are the most reliable source; many carry them fresh or frozen. Frozen curry leaves work well here โ add them straight from frozen to the hot oil, but stand back because they spatter.
Is this salad supposed to be served cold or at room temperature?
Either works. Serving it immediately at room temperature gives you the best contrast between the hot tempered oil and the cool yogurt. A 10-minute chill firms it up slightly and mellows the chili heat a little.
My cucumber is releasing a lot of water โ is something wrong?
Nothing is wrong, but you can manage it. Salt the slices lightly, let them sit in a colander for five minutes, then pat dry before mixing. This pulls out excess moisture before it dilutes the yogurt.
Can I make this without any chili if Iโm serving it to kids?
Yes โ just leave the green chili out entirely. The mustard seeds and curry leaves still give the salad plenty of character, and the lime juice keeps it from tasting flat.