Sunday, November 30, 2014



Taushe Ullel is a Konkani dish which can perhaps be described as some kind of salad made of cucumber.  I made this recently after a long time and it was enjoyed by all.

It is advisable that you use a tender cucumber for this dish, otherwise the seeds will have to be removed. The ground masala added is from coconut gratings, red chilly and mustard seeds.  You will notice that even one Byadgi Red Chilly gives the dish its bright colour.

The Taushe Ullel is served as a side dish . You can serve it as such or cold after refrigeration, if you so prefer.


  • Cucumber, medium-sized,1
  • Fresh Coconut Gratings, 1/4 cup
  • Roasted Dry Red Chillies, (Byadgi), 1
  • Tamarind, pellet size piece
  • Mustard Seeds, 1/2  tsp
  • Green Chilly, chopped fine, 1
  • Ginger, grated, 1 " piece
  • Salt, to taste

Wash, peel and chop the cucumber. Sprinkle a little salt and keep aside.
Chop the green chilly and grate the ginger.
In a mixer, make a fine paste by grinding the coconut gratings, roasted red chilly, tamarind,and  mustard seeds  using just the required amount of water
Add the chopped green chilly and the grated ginger to the ground paste
Finally, add the chopped cucumber, mix well with the ground paste and check for salt
Serve immediately or later after refrigeration as per your choice

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