Spending vacation in India along with my near and dear ones chatting, eating, sharing happy times under one roof is amazingly wonderful. Both my kids are enjoying fun filled holidays with grand parents playing and eating as per their wish and choice. They are living their life to the full with no time bound routine activity and only playing-eating-playing.
I am indulged in my most fabulous hobby of dress designing and stitching for full time and free from my usual cooking and photography things. The recipes that are getting posted here now are from my drafts. Pre planning my holidays I have kept few recipes in stock so that the blog can have uninterrupted flow of posts.
Yellow cucumber or Mangalore cucumber chutney is a creamy textured side dish with minimum spices and seasoning, can taste best when paired with rice and dosa. Very very simple recipe that takes hardly 15 minutes of your time but tastes amazingly delicious and keeps you licking your fingers. Mangalore cucumber chutney is made with chopped veggie pieces that are raw ground with spices and then cooked in seasoning giving this flavorful and hot chutney. Read on the recipe now.
Also check other Mangalore cucumber recipes:
Mangalore cucumber peel chutney.
Mangalore Cucumber Chutney Recipe
Ingredients
- Mangalore cucumber big sized- Half
- Green chillies- 3 nos.
- Tamarind- Lemon sized
- Salt- 1.5 tsp
- Asafoetida- Chick pea sized
- Turmeric powder- 1/4 tsp
Seasoning ingredients
- Cooking oil- 2 tsp
- Mustard seeds- 1 tsp
- Split black gram lentil- 1/2 tsp
- Broken red chilly- 1 no.
- Curry leaves- few
Instructions
Method
- Wash Mangalore cucumber under running water and peel off the skin. Chop it into medium sized cubes scooping out the seeds.
- Transfer the chopped Mangalore cucumber cubes in to mixer jar along with green chillies, tamarind, salt, turmeric powder and asafoetida. Grind all of them together in to fine paste.
- Heat a wok adding cooking oil, mustard seeds, split black gram lentil, broken red chilly and curry leaves. When mustard seeds splutter and black gram lentil turns brown, pour the ground paste. Saute for about 2 to 3 minutes. When the mixture thickens a little, switch off the flame.
- A perfect side dish with rice or dosa is ready. Hot and spicy Mangalore cucumber side dish will awaken your taste buds for sure.
Note
- Do not add water while grinding the Mangalore cucumber with spices. Mangalore cucumber oozes out water which is enough for grinding.
- The chutney lasts for 3 to 4 days if refrigerated.
Meet you all with one more interesting recipe. Till then bye.
