Try These South Indian Style Cucumber Recipes This Summer


There's one salad I all the time regarded ahead to each summer time as a child. A cucumber kosambari. This standard salad from Karnataka is a superbly wholesome possibility that enhances considered one of Karnataka's most iconic rice dishes - the wealthy bisi bele tub. Identical to the remainder of India, cucumber turns into a recurring ingredient in summer time diets in lots of South Indian houses. With about 95% water, there are few greens that may cool you down like cucumber.

Along with retaining you hydrated and being wealthy in fibres, cucumber can also be wealthy in anti-oxidants and Vitamin A and Vitamin Ok which possess a number of well being advantages. Apart from salads and pachadis (raitas) the place cucumber is served uncooked, cucumber can also be a curry and chutney ingredient in Andhra. We spherical up some flavourful but simple recipes that you would be able to do this summer time:

1. Recipe: Cucumber Kosambari

This contemporary and light-weight salad is often made with cucumber and moong dal. It is also a part of festive menus in lots of South Indian houses throughout festivals like Ram Navami.

Elements:

  • Moong dal: 1/2 cup
  • Finely chopped cucumber : 1 to 1 and a half cups
  • Grated coconut: 3 tablespoons
  • Chopped coriander leaves: 1/4 cup
  • Chopped inexperienced chillies: 2 or 3
  • Juice of 1/2 or 1 lemon (relying on how tangy you need it)
  • Asafoetida: 1/4 teaspoon
  • Salt: to style

For the seasoning:

  • Rice bran oil or coconut oil: 1/2 teaspoon
  • Mustard seeds: 1/2 teaspoon
  • Pink chilli: 1

Technique:

Soak moong dal for one hour.

Drain water utterly.

Chop cucumber (superb).

Stir all components in a bowl with required quantity of salt and lemon juice.

Mood the mustard and purple chilli. Now, add it to the bowl and blend effectively.

2. Dosakaya Chutney / Kheera Dosakaya Chutney

One among my favorite chutneys from Andhra, this one works very well with dosa.

Elements

  • 1 cup cucumber peeled and diced
  • 2-3 teaspoons of finely chopped cucumber
  • 2 tbsp roasted peanuts
  • 1/2 tbsp mustard seeds
  • 1 tbsp urad dal
  • 1 tbsp channa dal
  • 1 tsp cumin seeds
  • 1/2 tbsp turmeric powder
  • 2 purple chilli
  • 1 inexperienced chilli
  • 3 pods garlic
  • Small piece of tamarind
  • Small piece of jaggery
  • 3 tbsp cooking oil
  • Salt as required

Technique

Dry roast the peanuts on a low flame for about 4-5 minutes. Switch to a bowl and funky it down.

Warmth oil in a pan add mustard, purple chilli, channa dal, urad dal, and cumin seed, and fry on a low flame. Then add garlic and inexperienced chilli and sauté it.

Cool the combination down.

Toss a small piece of tamarind, salt, turmeric, a bit of jaggery, roasted peanuts & add the sautéed combination right into a mixer and grind it coarse. Add the diced cucumber and grind it to a paste.

Switch it to a bowl, add 2-3 teaspoons of the finely chopped cucumber combine effectively.

'Mood' with mustard seeds and dal.

3. Recipe - Cucumber pachadi 

That is my 'go to' summer time repair. It really works as an incredible accompaniment for rice and sambar or rasam or perhaps a biryani.

That is my 'go to' summer time repair. It really works as an incredible accompaniment for rice and sambar or rasam or perhaps a biryani.

Elements:

1 Cucumber (grated)

Curd: to style

Sambar powder: (to style)

Asafoetida: a pinch

Salt: (to style)

For seasoning:

  • Curry leaves: just a few sprigs
  • Urad dal: 1 tsp
  • 1-2 dried purple chillies
  • Cashew nuts (elective): 5-7

Technique:

Combine the grated cucumber with salt, sambar powder and asafoetida

Whisk the curd and mix it with the cucumber.

Mood the 'seasoning components' in rice bran or coconut oil and pour over the cucumber-curd combine. Stir effectively earlier than you serve

4. Recipe: Dosakaya Kura (Cucumber Tomato Curry)

This spicy Andhra curry works equally effectively with rice or rotis

Elements

200 gm cucumber peeled and diced.

2 medium-sized Tomatoes

1 Inexperienced chilli

1/2 tsp Pink chilli powder

1/4 Turmeric powder

1 tsp Finely chopped garlic

1/4 tsp Sugar

Salt to style

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds

A pinch of Asafoetida powder

2 tsp oil

Technique:

Chop the inexperienced chillies superb and lower the cucumber and tomato into small cubes.

Mood the cumin seeds, mustard seeds and asafoetida powder. Add chopped inexperienced chilies as soon as the cumin and mustard seeds splutter.

Add turmeric powder with the chopped cucumber and tomatoes.

Stir the greens. Add purple chilli powder, salt and sugar and blend effectively.

Prepare dinner lined on medium warmth. Add just a few tablespoons of water if it will get too dry. Stir just a few occasions to verify the greens prepare dinner evenly.

Change off the flame when the greens have softened however nonetheless retain their form.



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