Cucumber Coconut Chutney

Few days back I had blogged about an Okra Coconut Chutney recipe.  If you liked that chutney, this one with sauteed Cucumbers is definitely for you.


Ingredients:
Grated/Shredded Coconut - 1 cup

Roasted split Chickpeas/Bengal gram/Dalia - 1/4 cup (optional)

Finely Chopped Cucumber - 3/4 cup

Green chillies - 8

Tamarind pulp - 1/2 tsp

Salt

Mustard seeds - 1/2 tsp

Asafoetida/Hing - 1/4 tsp

Curry leaves/Kadipata - a sprig

Dry Red Chillies - 2

Oil

How to prepare Cucumber Coconut Chutney:

• Pat the green chillies and curry leaves dry.  Heat a pan and roast the slit green chillies with few drops of oil.  Roast until chillies change slightly in colour, about 2 minutes at low flame.  Let the chillies cool.
• Grind grated coconut, dalia, roasted green chillies, tamarind, salt to a fine or slightly coarse paste with little water.
• Heat a pan and add about 1 tbsp oil.  Add finely chopped cucumber and saute for about 7 - 10 minutes.  Saute till cucumbers turn translucent and raw smell goes off.  Save the fried cucumbers for later.
• Wash curry leaves and pat them dry.  Heat a pan and add 1 - 2 tsp oil.  Add mustard seeds, asafoetida, curry leaves and red chillies.  Turn off the heat when mustard seeds pop.  Pour this tempering/tadka over the ground paste.
• Mix fried cucumbers with coconut chutney just before serving.  Serve Cucumber Coconut chutney with dosas or as a side dish with meals.