SOUTHEKAYI HASI GOJJU

 SOUTHEKAYI HASI GOJJU 

Today's recipe is from my Home State of Karnataka. It is for a dish made with Cucumber -which is called "Southekayi" in Kannada. Cucumber is called Kakdi in Marathi and Taushe in my mother tongue, Konkani. 

There are many health benefits attributed to adding cucumbers in our diets. 

Elsewhere in this blog, you will recipes for dishes made with cucumber, such as:-

• Khamang Kakdi
• Southekayi Tambuli 
• Southekayi Dosa
• Cucumber Pachadi

In Kannada, "Hasi Gojju" is a dish where the ground paste is added to the vegetable - cucumber in this case- without any cooking/boiling. This dish is a Satvik dish - so this is often made on days when you want to avoid using onion/garlic. 

I have adapted this from Southekayi Hasi Gojju from the YouTube video in Kannada by Veg Recipes of Karnataka.

It was delicious and I am sure you will enjoy this too! 

Ingredients:-

• Cucumber, medium-sized, 1
• Byadgi Red Chillies, 2
• Fresh Coconut Gratings, 1/2 cup
• Mustard Seeds, 1/2 tsp
• Salt, to taste

For Seasoning:-

• Mustard Seeds, 1/2 tsp 
• Red Chilli, 1, broken into halves
• Curry Leaves, a few
• Coconut Oil, 2 tsp

Method:-

Wash the cucumber and snip off both the ends 

Peel and grate the cucumber

In a mixer jar grind together the fresh coconut gratings, red chilli and mustard seeds to a smooth paste adding water as required

Next add the grated cucumber to the ground paste and just pulse once

Transfer this to a bowl, add salt to taste and mix well

Heat oil in a small seasoning pan, add the mustard seeds, when they splutter add the red chili and curry leaves and saute for a few seconds

Switch off the gas 

Pour this seasoning on to the Southekayi Hasi Gojju 

Serve as an accompaniment to the main meal

SOUTHEKAYI TAMBULI

 SOUTHEKAYI TAMBULI

Today's recipe gets its name from the principal ingredient - Southekayi - which is what Cucumber is called in Kannada. As you know, cucumber is widely used all over India and is called Kakdi in Hindi, Dosekaya in Telugu and Vellarikka in Tamil

'Tambuli" is again from Kannada and comes from two words "Thampu" meaning "cool" and "Huli" meaning a curry like dish made with buttermilk and greens/vegetables.This is traditionally made during the hot summers where it has a cooling effect. 

Yesterday, I came across some tender cucumbers in our grocery store and was tempted to make this dish.

Elsewhere in this blog, you will find recipes for dishes made with cucumber such as:-

• Khamang Kakdi 
• Southekayi Hasi Majjige Huli 
• Cucumber Idli 

For today's Southekayi Tambuli it is preferable that you use a tender cucumber which does not have any  seeds. Also it is important that the buttermilk you use is fresh and not sour.

We love this dish! Do try it out and let me know how it was ! 

Ingredients:-

• Southekayi (Cucumber), 1 
• Coconut Gratings, 1/2 cup
• Green Chilli, 1
• Buttermilk, 1 cup 
• Salt, to taste 

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1/2 tsp
• White Sesame Seeds, (Til) 1 tsp
• Broken Red Chilli, 1
• Curry Leaves, 1 sprig
• Turmeric Powder, 1/4 tsp
• Coconut Oil, 1 tsp

Method:

Wash, peel and chop the cucumber

In a mixer jar, grind together the chopped cucumber, coconut gratings, and green chill to a smooth paste with just the required amount of water  ( as cucumber releases it's own juice)

Remove from the mixer to a bowl

Add the buttermilk and salt to taste and mix well 

Heat coconut oil in a small seasoning pan  and on medium heat add the mustard seeds

When they splutter add the urad dal and saute till it changes colour

Then add the white sesame seeds, broken red chilli and curry leaves and saute for a few seconds

Finally, add the turmeric powder and saute for a few seconds

Pour this seasoning to the Southekayi Tambuli 

Serve as an accompaniment to hot steamed rice 

SOUTHEKAYI MOSARU PALYA

 SOUTHEKAYI MOSARU PALYA

Today's recipe is for an easy to make yet tasty side dish made with cucumber and curds from my Home State of Karnataka. It gets its name from the two principal ingredients, Cucumber (Southekayi in Kannada) and Curds (Mosaru in Kannada.) Cucumber is called  "Taushe" in my mother tongue, Konkani, and "Kakdi" in Marathi. 

We welcome cucumber - which is largely made up of water- for its cooling properties during the hot summer months, particularly in combination with curds. Therefore it is commonly used in salads and raita, both in the South and North of India.

Cucumbers also have numerous health benefits. 

Elsewhere in this blog, you will find recipes for dishes made with Cucumber, such as:-

• Taushe Ullel (Cucumber Pachadi)
• Cucumber Pachadi
• Khamang Kakdi
• Southekayi Hasi Majjige Huli 

Tips:-

1.  Choose tender cucumber for best results. If they are not so tender, you will have to peel the cucumber. 

2. The curds used should be fresh to get a better taste for your dish. 

Ingredients:-

• Cucumber, medium sized, 1
• Fresh Curds, 1/2 cup
• Onion, 1
• Green Chillies, 2
• Asafoetida ,(Hing), 1/8 tsp 
• Turmeric Powder, 1/8 tsp 
• Salt, to taste

For Tempering:-

• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Red Chilli, 1, broken into halves
• Curry Leaves, a few
• Oil, 1 tbsp

Method:-

Wash and chop the cucumber. 

Whisk the fresh curds

Chop the onions

In a kadhai, heat the oil and on medium heat add the mustard seeds, when they splutter add the cumin seeds. When they sizzle add the urad dal and saute till it changes colour

Next add the broken red chilli and saute for a few seconds

Now add the chopped onion, green chilli, and curry leaves and saute till the onions become translucent

To this add the chopped cucumber and salt to taste

Mix in the asafoetida and turmeric powder

Cook till the cucumber becomes slightly soft. It should be cooked yet remain crunchy.

Switch off the gas and allow it to cool

When it comes to room temperature, add the whisked curds and mix well

Check for salt and add if required

Transfer to a serving bowl

Serve the Southekayi Mosaru Palya as a side dish with the main meal 

CUCUMBER PACHADI

 CUCUMBER PACHADI

From time to time, I make dishes using Yellow Cucumber. We call this Magge in my mother tongue, Konkani. It is called  "Mangalooru Southekai" in Kannada, and Vellarikkai in Tamil. While strictly speaking it is called, "Field Marrow" this is variously known in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber!

Here's an interesting article about the Mangalore Cucumber and its many health benefits. 

Elsewhere in this blog, you will find recipes for other dishes made with Yellow Cucumber , such as :-

• Mangalore Cucumber Huli 
• Magge Polo  Mangalore Cucumber Dosa
• Magge & Mashingasaang Koddel

Today's dish - Cucumber Pachadi- is from Kerala. It is made with both the ordinary cucumber and the yellow cucumber. I have made this with yellow cucumber today. This recipe  has been adapted from Vellarikka Pachadi from the popular website Veg Recipes of India.

We enjoyed this side dish with hot steamed rice and sambar.

Ingredients:-

• Medium-sized Yellow /Mangalore Cucumber, 1/2: or to yield 1 heaped cup when chopped
• Fresh Curds, 1 cup 
• Salt, to taste
  

To Be Ground To A Paste:-  

• Fresh Coconut Gratings, 1/4 cup
• Cumin Seeds, 1/4 tsp
• Green Chilli, chopped, 1
• Mustard Seeds, 1/2 tsp

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Dry Red Chilli, broken into halves,1
• Curry Leaves, 1 sprig
• Coconut Oil, 1/2 tbsp

Method:-

Wash and peel the yellow cucumber, cut it and discard the core and seeds

Beat the fresh curds well and keep aside

Cube the yellow cucumber and place it in a vessel 

Add 1/4 cup water and cook the cucumber on medium flame till it is almost done

It should get cooked yet remain firm

In a small mixer jar, grind together the coconut gratings, cumin seeds, mustard seeds and green chilli to a coarse paste adding just the required amount of water 

Add this ground paste to the cooked cucumber

Mix well and cook on low flame for 2 to 3 minutes 

Switch off the gas and allow this to cool

Once it is cooled add the beaten curds and mix well 

Heat oil in a small pan and on medium heat add the mustard seeds

When they splutter add the broken red chilli and the curry leaves

Saute for a few seconds 

Pour this seasoning on to the cucumber pachadi

Transfer to serving bowl

Serve with hot steamed rice and sambar 

CUCUMBER IDLI

 CUCUMBER IDLI

Most people think that South Indian breakfast is made up of idli/dosa. While idlis and dosas do make up a South Indian breakfast quite often, you must remember that like dosas come in different varieties, so do idlis!

Elsewhere in this blog you will find recipes for :-

• Rava Idlis 
• Sabudana Idli
• Mallige Idlis
• Poha Idlis

Today's recipe is for Cucumber Idli so called because we use cucumber gratings to make the batter.  As is well known cucumber has many health benefits. 

This is one of those Instant Idlis as the batter does not need fermentation. It can be made quite quickly and is very tasty as well.

To make this, you can use either the regular Bangalore Southekayi or the English cucumber. Usually the Bangalore Southekayi releases more water. In this case if the batter becomes watery you can add a little semolina/sooji rava to bind it better. 

The measurements given below yielded me with 16 idlis. The number of the idlis depends of course on the idli moulds you use.

Ingredients:-

• Cucumbers, grated, 2 cups 
• Idli Rava, 1 cup
• Fresh Coconut Gratings, 1/2 cup, tightly packed 
• Green Chillies, 3
• Ginger, 1 " piece 
• Coriander Leaves, finely chopped, 2 tbsp
• Salt, to taste

For Seasoning:-

• Mustard Seeds, 1 tsp
• Asafetida (Hing), 1/8th tsp
• Oil, 1 tsp

Method:-

Wash the cucumbers thoroughly and peel and grate them 

Place this is a large bowl, add idli rava and mix well

Dry grind the coconut gratings, chopped ginger, and green chillies in a small mixer jar (without adding any water) 

Combine this ground paste well with the mixture of cucumber and rava, add salt and chopped coriander leaves. This forms the batter for the Cucumber Idli,

Heat 1 tsp oil in a seasoning pan and on medium heat add the mustard seeds, when they splutter add the hing and sauté for a few seconds

Pour this seasoning on to the batter. (The seasoning is optional but it adds to the taste) 

Cover and keep the batter aside for about 15-20 minutes

Grease the idli moulds

Before placing in each mould, mix the batter 

Place the batter in each of the idli moulds and flatten gently with your fingers

Steam the idlis in a pressure cooker or steamer for about 20 minutes on medium/high heat without putting the weight as usually done for making any idlis

After 20 minutes, switch off the gas and check if the idlis are full done by piercing a toothpick in the idli

When done, it should come out clean

Wait for it to cool a little then de-mould the idlis and transfer to serving bowl

Serve Cucumber Idlis with a chutney of your choice

TAUSHYA BHAKRI

TAUSHYA BHAKRI

In Konkani, cucumber is called, 'Taushe." This is called Southekayi in Kannada, Kheera in Hindi, and Kakdi in Marathi. We make many dishes using cucumber ranging from dosa to salads.

Elsewhere in this blog, you will find recipes for:-

• Cucumber Pachadi/ Salad
• Khamang Kakdi
• Southekayi Dosa

For breakfast or as a heavy snack, we make a thick dosa-like bhakri using cucumber and semolina (sooji or rava) called Taushya Bhakri.

There are several types of rava available, I use the medium rava for making bhakri. For best results, choose a tender cucumber as it will have less seeds.

Some people add a bit of sugar too but I usually don't as we like the bhakris to be more spicy, hence the use of 5 chillies!

Making Taushya Bhakri with one cup of rava gave me 3 bhakris as seen in the picture below.

Ingredients:-

• Taushe ( Cucumber) Medium-sized, 1 or about 200 gms
• Medium Rava/ Sooji (Semolina), 1 cup
• Fresh Coconut Gratings, 2 tbsp
• Green Chillies, 3-5, as per taste. I use 5 as we like it spicy. 
• Ginger, 1/2 " piece to be grated 
• Hing ( Asafoetida), 1/8 tsp
• Coriander Leaves, finely chopped, 2 tbsp 
• Salt, to taste
• Oil, as required for making bhakris

Method:- 

Wash the cucumber, snip off the two ends, 

Peel and grate the cucumber, remove the seeds if they are not tender

Grate the ginger 

Crush together the green chillies and grated ginger to a coarse paste

In a bowl, mix together the grated cucumber, ginger-chilli paste, asafoetida, rava, fresh coconut gratings, coriander leaves, and salt, to form a dough
Do not add any water as the cucumber will leave it's own juice  

Keep the dough aside for about 10 minutes

Make equal sized balls of the dough so that each ball will be used to make one bhakri 

Prepare the tawa by heating it, lightly grease it, and sprinkle a little water - when it sizzles it means the tawa is ready to make the bhakris

Place a ball of dough on the heated tawa, lightly wet your fingers and flatten the dough gently to form a bhakri

Drizzle a little oil on top and on the sides of the bhakri and cook till one side is done

When it is turns slightly golden and is fully cooked, flip and cook the other side as well

Transfer to serving plate

Serve the Taushya Bhakri with butter, chutney powder, or chutney of your choice.

SOUTHEKAYI HASI MAJJIGE HULI

SOUTHEKAYI HASI MAJJIGE HULI

"Southekayi" is what we call cucumber in Kannada. This is known as Taushe in Konkani, my mother tongue. We welcome this for its cooling properties during the hot summer months, particularly in combination with curds. Therefore it is commonly used in salads and raita.

Cucumbers also have numerous health benefits.

Elsewhere in this blog, you will find other recipes using cucumbers such as :-

• Taushe Ullel 
• Khamang Kakdi 
• Southekayi Dosa

Today's recipe is for a popular dish from my Home State of Karnataka which makes use of cucumber and curds. It is usually served as an accompaniment for another famous Karnataka dish called Nuchina Unde or with rice items like Chitranna.

I hope you will enjoy it as much as we do.

Ingredients:

• Southekayi (Cucumber), finely chopped, 200 gms 
• Fresh Curds , 1 cup
• Salt, to taste

To Be Ground To A Paste: 

• Coconut Gratings, 1/3 cup
• Green Chillies, 5
• Fried Gram, (Hurigadle), 2 tbsp
• Turmeric Powder, 1/8 tsp 
• Coriander Leaves, 1/4 cup
• Roasted Methi Seeds, 1/4 tsp 

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Asafoetida, 1/8  tsp  
• Red Chillies, 1, broken into halves
• Curry Leaves, 8-10
• Oil, 1 tsp

Method:-

Wash the cucumber, cut off the two ends, peel and chop. Keep aside.
Whisk the curds and keep aside.
Roast the methi seeds in a little oil till they turn golden in colour.
In a mixer jar grind together the coconut gratings, green chillies, fried gram, turmeric powder, coriander leaves and roasted methi seeds to a smooth paste using just the required amount of water. Keep aside
In a bowl, mix together the cucumber pieces with salt, the prepared ground paste, and whisked curds
Heat oil in a small pan and on medium heat add the mustard seeds and when they splutter add the asafoetida, broken red chillies and curry leaves and sauté for a few seconds
Add this seasoning to the Southekayi Hasi Majjige Huli
There is no need to boil the dish
Serve with Nuchina Unde or as an accompaniment to the main meal

SOUTHEKAYI DOSA

SOUTHEKAYI DOSA

As is commonly known, in the South of India we make many types of dosas, which continue to be a popular item on the breakfast table. For readers from abroad who may not be familiar with this crepe like goodie, for the young living alone and others new to cooking, here's the link for making the plain and simple Dosa. 

For those looking for more variety, elsewhere in this blog, you will find recipes for :-

• Moong Dal Dosa
• Set Dosa
• Rice Rava Dosa

Today's recipe is for an easy to make dosa from my Home State of Karnataka called "Southekayi Dosa".  Southekayi is the name, in Kannada, for Cucumber, a vegetable with numerous health benefits. 

This dosa goes particularly well with a chutney made with Thuar Dal which we call Thogari Bele Chutney in Kannada.  I am posting this recipe separately in the next post. 

I have adapted this recipe from Instant Cucumber Dosa  in Namma Adige, a popular Kannada Cooking Channel.

Tips:-

• When grinding the raw rice etc in the mixer, don't add too much water as the grated cucumber added in the next step will release its own juice/water
• Don't add Eno Fruit Salt to the batter too early. You must add it just before you actually start making dosas

We had Southekayi Dosas for breakfast and they tasted great! 

Ingredients:-

• Southekayi,  (Cucumber) Medium-size,  1
• Raw Rice/ Dosa Rice, 250 gms
• Green Chillies, 4
• Ginger, 1/2 " piece
• Coriander Leaves, a handful
• Lime Juice, 1 tbsp
• Eno Fruit Salt, 1/4 tsp 
• Salt, to taste
• Oil, as required to make dosas

Method:-

Wash and soak the raw rice in adequate water for a minimum of 4 hours or overnight. Then discard the excess water.
Wash, peel and grate the cucumber. Discard the seeds. Keep the grated cucumber aside
In a mixer jar, grind together the soaked raw rice, green chillies, ginger, coriander leaves to a coarse paste/ batter adding very little water
To this add the grated cucumber and grind briefly for about 30 seconds
Transfer the contents to a bowl
Mix in the lime juice, salt to taste and Eno Fruit Salt
Adjust the consistency by adding water if required. The batter should be of pouring consistency and not be too thick or too dilute.
The batter for the Southekayi Dosa is now ready
Heat a tawa and when it is hot pour a ladleful of the batter
Spread the batter in a circular manner to form the dosa
Add oil around the dosa and cook covered on medium heat till one side gets done
Then flip, cover and cook the other side

Serve with chutney of your choice, preferably with Thogari Bele ( Thuar Dal) Chutney

PEANUT CHAAT

PEANUT CHAAT

When it rains in the evenings, we are tempted to have some yummy fried snacks. However, I usually avoid fried snacks to the extent possible and instead opt for other snacks which are easy to make, yet are delicious!

For example, elsewhere in the blog you will find recipes for Chatpata Corn Chaat, Healthy Moong Chaat,  Congress Kadalekayi, and Chatpata Moongphali.

Today's recipe has been adapted from Peanut Chaat by Tarlaji Dalal.  I tried this out recently and it tasted great.

To make this dish, we need peanuts (commonly known as groundnuts in India), which are called Moongphali in Hindi and Kadalekayi in Kannada. I used store bought Catch Brand Chaat Masala and Haldiram's Fine Sev/ Bhel Sev.

Ingredients:-

• Peanuts/Grounduts, (Moongphali),  1 cup
• Turmeric (Haldi) Powder, 1/4 tsp
• Salt, to taste
• Medium-sized Tomato, chopped, 1
• Cucumber, chopped, 1/2 cup 
• Small-sized Onion, finely chopped, 1
• Coriander (Dhania) Leaves, finely chopped, 2 tbsp
• Green Chillies, finely chopped, 1 tsp
• Chilli Powder, 1/2 tsp
• Cumin (Jeera), Powder, 1/4 tsp
• Catch Brand Chaat Masala, 1 tsp, or to taste
• Lemon Juice, 3 tsp 
• Haldiram's Fine Sev, 2 tbsp
• Pomegranate Arils, 2 tbsp

Method:-

Pressure cook the raw peanuts in adequate water along with a little salt and turmeric powder for 3 whistles

Once the cooker cools, remove the boiled peanuts, discard the excess water and keep it aside for it to fully cool 

In a deep bowl, mix together the boiled peanuts, chopped tomatoes and cucumber, finely chopped onion, coriander leaves and green chillies, and pomegranate arils

To this add the chilli powder, cumin powder and chaat masala powder and mix well again

Check for salt, and add only if required

Mix in the lemon juice 

Serve garnished with the Fine Sev

CORN CUCUMBER PEANUT SALAD

CORN CUCUMBER PEANUT SALAD

Many of us, and children in particular, love sweet corn especially in the rainy season when it is roasted on hot coals. Apart from eating it this way, we can use sweet corn to make a variety of dishes. Elsewhere in this blog, you will find recipes for Sweet Corn & Vegetable Soup, Corn ki Subzi, and Palak & Corn Cutlets.  

Today's recipe is a for a simple yet yummy salad made with sweet corn, cucumber and roasted peanuts. I am sure you will love this as much as we do.

Ingredients:-

• Sweet Corn Kernels, 1 cup, 
• Cucumber, chopped, 1/2 cup
• Peanuts, 2 tbsp
• Green Chillies, finely chopped, 2
• Lemon Juice, juice of 1/2 a lemon
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp

Method:-

Boil the sweet corn cob in a pressure cooker with water and a little salt for 1-2 whistles

Once the cooker cools, remove the corn cob and take out the boiled corn kernels and keep aside
Wash, peel and chop the cucumber and finely chop the green chillies and coriander leaves
Dry roast the peanuts in a small pan till they turn slightly brown or microwave them on high for 2-3 minutes. When they cool, coarsely powder them in pulse mode in a small mixer jar
In a bowl, mix together the boiled sweet corn kernels, chopped cucumber, finely chopped green chillies and salt
To this add the coarsely ground roasted peanuts and mix well
Add the finely chopped coriander leaves and the lemon juice and mix well once again
Serve as an accompaniment

KHAMANG KAKDI

KHAMANG KAKDI

I make Khamang Kakdi quite often. Being fond of groundnuts, I particularly like this dish made of cucumbers, coconut gratings and roasted groundnut powder.  The coarsely powdered groundnuts add to the texture and flavour of this salad.

The use of groundnuts is common in Maharashtrian cuisine. You will find, for example, elsewhere in this blog recipes for Hirwi Mirchi cha Thecha, and Peanut & Garlic Chutney.

When you try it out, I am sure you will love this dish as much as we do! 

Ingredients:

• Medium-sized Cucumber, 2
• Groundnuts, 1/3 cup
• Freshly Grated Coconut, 1/4 cup
• Green Chillies, finely chopped, 2
• Lemon Juice, 1 tbsp.
• Sugar, 1 tsp
• Salt, to taste
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/4 tsp
• Oil, 1 tbsp.
• Fresh Coriander Leaves, chopped, 1-2 tbsp, for garnish

Method:

Wash and peel the cucumber cut them into halves, de-seed and chop them. Remove the excess water and keep aside.
Dry roast the groundnuts and when they are cool, de-skin them

In a small mixer jar, using the pulse mode coarsely powder the roasted groundnuts

To the chopped cucumber add the coconut gratings, finely chopped green chillies, roasted groundnut powder, lemon juice, and sugar

Heat a little oil in a small pan, and when it gets hot add the mustard seeds

When they splutter, add the cumin seeds and when they sizzle add this seasoning to the cucumber-groundnut mixture and mix well

Add salt to taste and mix well

Garnish with finely chopped coriander leaves and serve immediately

TAUSHE ULLEL ( CUCUMBER PACHADI/SALAD)

TAUSHE ULLEL ( CUCUMBER PACHADI/SALAD)

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.

Ingredients:

• 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

Method:

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

CUCUMBER IDLI

CUCUMBER IDLI

This is an adaptation of a recipe given by my young friend, Mitha Arun Hegde in a cooking group in which we are members. I was trying this out for the first time and it came out quite well. Thank you, Mitha.

The advantage of this recipe is that you are saved the hassle of soaking and grinding rice and dal. There is no fermentation required either. As an option, you can also add grated jaggery while making the batter, if you so desire. I have chosen not to add this.  

Overall, it was an interesting dish with the taste of cucumber coming through the idli. I served this with dal chutney.

Ingredients:

• Idli rava/rice rava, 1 and 1/2 cups
• Cucumber, large, 1
• Freshly grated coconut, 3 tbsp
• Green chillies, 3
• Ginger, 1/2 " piece
• Salt, to taste
• Sooji, 2-3 tbsp

 Method:

Wash the idli rava well with sufficient water. Drain and keep aside
Grate cucumber in a bowl and squeeze excess water from it
Add the squeezed cucumber to the idli rava
Grind the coconut gratings, green chillies, ginger, and salt along with the cucumber water
Add this to the mixture of idli rava and cucumber
Add sooji if the batter is too dilute
Mix well and pour the batter into the idli stand
Steam for 15 minutes, allow it to cool and remove the idlis
Serve hot with pickle or chutney

SALAD PLATTER

SALAD PLATTER

Here is a simple to make salad platter made up of Tomatoes, Cucumber and Spring Onions.

.

CUCUMBER PACHADI (SALAD)

CUCUMBER PACHADI (SALAD)

In the heat of the summer, we enjoy eating salads which cool the system! Cucumber Pachadi, which we call Taushe Pachadi in my mother tongue, Konkani, is one such. We make this very often during the summers since cucumbers, as you probably know, have 90% water. In this, I have added ginger and chillies to lend spice to the curd-based salad.

This salad is pretty easy to make and quite tasty at the same time.  This makes a good accompaniment for rice cooked and served in any form.

Ingredients:

• Cucumber, medium sized, 2
• Coconut Gratings, 1/3 cup
• Ginger, 1/2 " piece
• Green Chillies, 2-3
• Fresh Curds, 1/2 cup
• Mustard Seeds, 1/2 tsp
• Curry Leaves, 1 sprig
• Oil, for seasoning
• Salt, to taste

 Method: 

Wash and peel the cucumbers
Chop the cucumbers into small pieces or grate it
Add salt to the chopped/grated cucumbers. Keep aside.
Grind together, in a blender, coconut gratings, green chillies and ginger to a fine paste adding just the required amount of water
Mix the cucumber with the ground paste
Add the curds and mix well
Check the salt and add if required
Finally, season with mustard seeds and curry leaves

Hints:

• I prefer adding cold curds as this adds to the taste and is good for the summer, but curds at room temperature will also suffice
• The curds you add should be fairly thick as the cucumber leaves water when the salt is added

CUCUMBER & DAL KOSAMBARI

CUCUMBER & DAL KOSAMBARI
Salad made of cucumber and moong dal

A "kosambari" comes from Kannadiga cuisine and is a kind of salad. Being from Karnataka, this has found a place in our cooking as well. This kosambari or salad, if you will, is a popular accompaniment for items like Nimbehannu Chitranna and Maavinkayi Chitranna. It is easy to make, nutritious and the kids just love it.

Traditionally, Cucumber and Dal Kosambari is made during festivals and pujas like the Sri Rama Navami celebrated recently and is customarily served with a drink called "Paanak." It is often given as prasad in temples. 

Being relatively quick to make and yet tasty, cucumber and moong dal kosambari has always been a favourite in my family.

Ingredients:


Cucumber, fresh and tender of medium size, 1

Moong dal ( Split Green Gram dal ), 1 Cup
Coriander Leaves, chopped, 2 tbsp
Grated Coconut, ½ Cup
Green Chilies, Chopped finely, 3
Juice of 1 Lemon
Raw Mango, finely cut pieces, 2-3 tbsp
Salt, to taste

For the Seasoning:
Oil, 2 tsp
Mustard Seeds, 1 tsp
Curry leaves, 1 sprig
Hing, (Asafoetida),  a pinch or 1/8 tsp
Red chilli, broken into two, 1

Method:
Wash and soak the moong dal for about half an hour in water
Drain the water and keep aside
Peel and grate the cucumber
Mix together cucumber, moong dal, coriander leaves, green chilies, raw mango, coconut gratings and salt
Heat oil in a kadhai on medium flame, add the mustard seeds
When it splutters add a pinch of hing, red chilli and curry leaves
Add this seasoning to the above cucumber mixture
Squeeze the juice of the lime and mix well
Serve as accompaniment to dishes like chitranna etc

Hints:

• Vary the amount of lime juice depending upon the sourness of the raw mango