Summer is right on time in Pune this year. I can only hope that the first rains are on time, too. Heat kills almost all desire to eat spicy, oily food and when your throat is parched, eating a cool cucumber is a huge relief.
So when the heat was too unbearable to eat something hot and to cook, Bulgur seemed like the best carb choice for the lunch. Quinoa could be a great fit too, but it is not easily available in India and is too expensive, when it is. Bulgur, cooked right, can give a similar texture and is equally filling.
Bulgur Summer Salad Recipe Ingredients
1/2 Cup Raw Bulgur (Daliya)
3 tsp Olive Oil
2 Cup chopped Cucumber
1 Cup chopped Tomato
1 Cup chopped Green Bell Peppers or Capsicum
1 Corn cob
1 tbsp dry mint powder
Juice of 1 lemon
Salt to taste
Bulgur Summer Salad Recipe Method
1. Place 4 cups water to boil and add 1tsp salt to the boiling water
2. Add few drops of Olive Oil to the boiling water
3. Add the raw Bulgur and cook for five minutes. Make sure that the grain is cooked Al Dente.
4. Roast a corn on the stove flame and then remove the corn kernels
5. Mix the chopped veggies and corn in a container
6. Add the remaining Olive Oil, Dry Mint Powder, Salt and mix the veggies
7. Add the Lemon juice and mix some more
8. Add the cooked Bulgar and your Bulgur Summer Salad is ready
Bulgar Summer Salad – Printer Friendly Version
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Summer means loads of cool and refreshing drinks and an array of different salads that will keep you hydrated. Summer also means staying indoors to avoid the heat and watching some old and some new movies friends and family.
So pick your bowl of cool cucumber salad, gather around, close the curtains and blinds, and put on I know What You Did last Summer.