Cucumber Sweet & Sour Chutney (Keera Dosakaya Pachadi)

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.

Ingredients:

Red Chilies - 2-3

Green Chilies - 2, slit

Curry leaves - 8

Asafoetida (hing) - ¼tsp

Method:

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.

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