Name: Cucumber Sweet & Sour Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 English Cucumber (Medium (peeled and thinly sliced into 1" long pieces or 1/2" cubes)); 3 tbsp Tamarind (Pulp); 1 tbsp Jaggery; 2 tsp Sesame (Roasted powder); ½ tsp Turmeric; to taste Salt; 2 tbsps Coriander leaves (- finely chopped); 1 tsp Urad dal; 1 tsp Mustard Seeds; 2 - 3 Chilies (Red); 2 Chilies (Green - slit); 8 Curry leaves; ¼ tsp Asafoetida ((hing))

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Blogging Marathon# 25: Week 2/ Day 1
Theme: Cooking from a Book
Dish: Cucumber Sweet & Sour Chutney (Keera Dosakaya Pachadi)

My theme for week 2 of BM# 25 is “Cooking from a Book”. Like a lot of you reading this post, I have a ton of cookbooks that I have bought over the years. I find a million reasons to buy a book and I see myself cooking through the entire book before buying. But once the book comes home, it sometimes gets neglected. I have to say I do refer to my cookbooks when I’m in a rut to make something.

So for this week’s theme, I decided to try some Indian dishes from my Indian cookbooks. For the first day I made “Cucumber Chutney/ Keera Dosakaya Pachadi” from “Cooking with Pedatha” cookbook. Keera dosakaya or salad/ english cucumber is rarely used in cooking in my household. It’s generally used in raitas or for salads, so this dish is a delicious variation for us.

Cucumber Sweet & Sour Chutney

Pavani

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course condiments

Cuisine andhra

Servings 4 serving

Ingredients

2 English Cucumber Medium (peeled and thinly sliced into 1" long pieces or 1/2" cubes)
3 tbsp Tamarind Pulp
1 tbsp Jaggery
2 tsp Sesame Roasted powder
½ tsp Turmeric
to taste Salt
2 tbsps Coriander leaves - finely chopped

For Tempering:

1 tsp Urad dal
1 tsp Mustard Seeds
2 - 3 Chilies Red
2 Chilies Green - slit
8 Curry leaves
¼ tsp Asafoetida (hing)

Instructions

Heat 1tbsp oil in a pan, add the tempering ingredients and once the seeds start to splutter, add chopped cucumbers and cook for a minute.
Add the tamarind pulp, turmeric, sambar powder, jaggery and sesame seed powder. Cover and cook for about 5 minutes or until crisp tender.
Add salt just before switching off the flame. Garnish with coriander leaves. Serve with rice and a curry for a complete meal.

Notes

Lets check out what my fellow marathoners have cooked up today for BM# 25.

Comments

Manju

February 11, 2013 at 2:40 am

Simple chutney good one.

Sandhya Ramakrishnan

February 11, 2013 at 3:07 am

This looks so delicious! Would be a perfect combo with hot rice 🙂

Nisha Sundar

February 11, 2013 at 4:36 am

Looks very Yummy Pavani… 🙂

Savitha Ganesan

February 11, 2013 at 5:55 am

Very different variety from cucumber.love it.

Priya Suresh

February 11, 2013 at 10:21 am

Cant take my eyes from that fingerlicking chutney, super irresistible.

Shanthi

February 11, 2013 at 4:56 pm

looking yummy and love the combination…

Harini-Jaya Rupanagudi

February 11, 2013 at 5:45 pm

Sambar powder in a chutney is totally new!

Saras

February 13, 2013 at 5:27 am

Good one to go with dosai and idly..

Global Tastes & Travels Inc.

February 13, 2013 at 4:41 pm

I never think of cooking cucumbers – I only eat them fresh in salads, etc. – totally new to me to cook cukes!

Suma Gandlur

February 14, 2013 at 3:21 am

I have a similar post sans sambhar powder of course. :)The chutney looks like a gravy side dish.

preeti garg

February 19, 2013 at 6:03 pm

Great Recipe….look fabulous and perfectly doneSimply Tadka