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
- 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)
- 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.