This is a variety dish made with readily available ingredients. It is easy and has a unique taste. Usually with cucumber I make salad with carrots and other veggies or sometimes I make cucumber raitha or pachadi. Today I wanted to try something new and converted it into a gravy type which goes well with boiled rice or chappathys. I got this recipe from another blog but I have added my touch to it by a couple of additional ingredients .
Serves 4
INGREDIENTS:
- Cucumber - 1 chopped to cubes
- Tomato - 1 chopped finely
- Turmeric powder - 1/2 tablespoon
- Salt as needed
- Channa dal (Pottu kadala) - 1 tablespoon
- Uradh dal (Uzhunnu) - 1 tablespoon
- Whole red chilly - 4
- Mustard seeds - 1 tablespoon
- Asafoetida - 1/2 tablespoon
- Grated coconut - 1/4 cup
- Curry leaves - 6
- Pearl onions (Cheriya ulli) - 3 thinly sliced
- Grated jaggery - 1 tablespoon (Optional)
How to Prepare:
Step 1: Heat 1 tablespoon oil in a pan and roast coconut, 1/2 tablespoon channa dal, 1/2 tablespoon uradh dal, 1/4 tablespoon asafoetida , 3 curry leaves finely chopped and 3 red chillies. Roast it till it turns brown. Switch off flame .
Step 2: Allow the roasted mix to cool and grind it to a smooth paste adding little water if needed.
This is the masala for the gravy.
Step 3: Boil 2 cups water and add turmeric powder, salt and boil it. Add the cucumber pieces and cook it till it is half done.
Step 4: Add the ground masala paste and mix well cook till the gravy starts thickening. Add the chopped tomatoes and cook again till the gravy thickens and the vegetables are all well cooked and reaches a mahed stage. Switch off flame.
Step 5: Heat 1 tablespoon oil in a pan, add mustard seeds let it splutter. Add uradh dal. channa dal and red chilly. When that is done. add the curry leaves and asafoetida . Add the sliced pearl onions and saute till it turns brown. Switch off flame.
Step 6: Add the seasoning to the gravy and mix well. Serve hot with boiled rice or chappathy.
No comments:
Post a Comment