Tag Archives: Cucumber

Lemon Cucumber Onion Curry

6 Sep

lemon_cucumber_onion
Dosakaya Ullipaya Kura.

Lemon cucumber is peeled and chopped into thin chunks. It is then cooked along with whole spices and onion. Once cucumber turns soft, serve lemon cucumber onion curry over plain steamed rice or with roti.
Makes: around 2 Servings of Lemon Cucumber Onion Curry.

Ingredients:

Lemon Cucumber 1 Medium
Onion 1 Small
Ginger 1 1/2 inch Piece
Green Chiles 1 – 2
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, wash and halve the lemon cucumber.
Discard the seeds and chop the lemon cucumber into thin inch size pieces.
Peel and finely chop the onion.

Remove stems, wash and slice the green chiles.
Peel, wash and roughly chop ginger.
Grind ginger and green chiles into coarse paste using a grinder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion and lemon cucumber pieces.
Fry for a minute, stir in ground green chili ginger paste, turmeric powder and salt.
Cook covered on low flame for around 8 – 10 minutes or until cucumber pieces turn soft but whole.
Serve lemon cucumber with fenugreek leaves over plain steamed rice or with roti.
Notes: Make sure cucumber is cooked well before removing from heat.

Suggestions: Adjust spice with green chiles. If lemon cucumber is not sour enough, add a small piece to tamarind along with onion. If cucumber is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Check other recipes with lemon cucumber here.
Other Names: Lemon Cucumber Onion Curry, Dosakaya Ullipaya Kura.

Cucumber Onion Raita

1 Jun

cucumber_onion_raita
Cucumber Onion Raita.

Whisk thick plain yogurt with spices. Slice the onion and julienne the fresh cucumber. Add it to yogurt along with fried spices and herbs. Serve cucumber onion raita with biryani or with pulao.
Makes: around 3 Servings of Cucumber Onion Raita.

Ingredients:

Seedless Cucumber 1/2 of Medium Size
Onion 1 Small
Plain Thick Yogurt 1 Cup
Green Chiles 1 – 2
Cumin Seeds 1/8 tsp
Cumin Powder a big Pinch
Cilantro few Sprigs
Oil 1 tsp

Method of preparation:

Peel and thinly slice the onion.
Remove ends, peel, wash and julienne the cucumber.
Wash and finely chop cilantro leaves.

Whisk yogurt in a mixing bowl with salt, cumin powder and keep aside.
Add sliced onion and cucumber to the mixing bowl.

Heat oil in a small pan, add cumin seeds.
Then add sliced green chiles.
Fry till cumin seeds change color, add chopped cilantro and remove from heat.
Cool this to room temperature and add to the mixing bowl.
Mix well and serve cucumber onion raita with biryani or with pulao.
Notes: Make sure to julienne the cucumber.

Suggestions: Adjust spice with green chiles. Adjust the consistency with yogurt.
Variations: You can also fry the onion along with green chiles before adding to the yogurt.
Other Names: Cucumber Onion Raita.

Cashew Cucumber Dip

5 Apr

cashew_cucumber_dip
Cashew Cucumber Dip.

Raw cashews are soaked in water and ground into smooth paste. Cucumber is grated and mixed with the creamy cashew mixture along with scallions. Serve cashew cucumber dip with spiced tortilla chips or use as a spread on toast etc..
Makes: around 1 Cup of Cashew Cucumber Dip

Ingredients:

Cucumber 1 (7 inch)
Raw Cashews 1 Cup
Lemon Juice 1 Tbsp
Salt to Taste
Scallions / Spring Onions 1 – 2

Method of preparation:

Peel, wash and remove ends of the cucumber.
Chop half the cucumber into pieces and grate the other half.
Squeeze the grated cucumber to remove any excess moisture.

Soak cashews in water for atleast 4 – 6 hours.
Drain the cashews and grind them into smooth paste along with chopped cucumber, salt.
Remove the cashew paste onto a mixing bowl.

In the mixing bowl, add chopped scallions, grated cucumber, lemon juice and salt.
Adjust any seasonings if required and refrigerate.
Garnish with scallions and serve cashew cucumber dip with spiced tortilla chips or sliced veggies or use as a spread on toast etc..
Notes: Make sure to grind the cashews well.

Suggestions: Adjust the creaminess with cashews. Add more cucumber pieces for less creamy dip.
Variations: You can add any sort of chopped nuts to the dip.
Other Names: Cashew Cucumber Dip.

Yellow Cucumber Mango Chutney

1 Dec

cucumber_mango_chutney
Dosakaya Mamidikaya Pachadi Baddalu.

Yellow cucumber / Dosakaya is finely chopped and mixed with freshly grated raw mango and scraped coconut. The mixture is seasoned with fried spices and can be served with steamed rice and dollop of ghee.
Makes: around 4 Servings of Yellow Cucumber Mango Chutney

Ingredients:

Yellow Cucumber 1 Medium
Raw Mango 1/2
Green Chiles
Fresh or Frozen Scraped Coconut 6 Tbsps
Cilantro Few Sprigs
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, peel, discard seeds and finely chop the yellow cucumber.
Wash and finely chop the cilantro.
Remove stems, wash and slice the green chiles.
Wash, peel and grate the raw mango with help of a grater.

In a mixing bowl, mix together chopped yellow cucumber, grated raw mango, scraped coconut, cilantro and salt.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the green chiles and fry for a minute to release the spice.
Remove from heat and add to the yellow cucumber mixture.
Mix well and serve yellow cucumber mango chutney with steamed rice and dollop of ghee.
Notes: Make sure yellow cucumber is not sweet and raw mango is sour enough.

Suggestions: Adjust spice with green chiles.
Variations: You can also grind the raw mango instead of finely grating it.
Other Names: Yellow Cucumber Mango Chutney, Dosakaya Mamidikaya Pachadi Baddalu.

Yellow Cucumber Raita

17 Nov

yellow_cucumber_raita
Dosakaya Perugu Pachadi.

Yellow cucumber is peeled and grated. Yogurt is whisked and yellow cucumber is mixed in along with fried spices. Freshly ground mustard seeds powder adds heat to the raita along with the green chiles. Serve yellow cucumber raita with rice or with roti.
Makes: around 4 Servings of Yellow Cucumber Raita.

Ingredients:

Yellow Cucumber 1 Small
Yogurt 3/4 Cup
Green Chiles 3
Mustard Seeds a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Grind mustard seeds and salt into fine powder.
Peel, wash, remove seeds and grate the yellow cucumber on thick side of the grater.
Wash, remove stems and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and remove from heat.

Whisk yogurt well in a mixing bowl.
Stir in grated yellow cucumber, mustard seeds powder and fried spices.
Mix well and serve yellow cucumber raita with rice or with roti.
Notes: Make sure cucumber is not sweet.

Suggestions: Make sure to adjust yogurt according to your preference.
Variations: Add broken red chiles in talimpu for extra heat.
Other Names: Yellow Cucumber Raita, Dosakaya Perugu Pachadi.