Ingredients:
1 medium sized Ripen Yellow Cucumber
1.5 cups grated Coconut
3 - 4 Red Chillies
1/4 tsp Chilly powder
Grape sized Tamarind
Grape sized Jaggary
1/2 tsp Turmeric powder
1 bunch of Nerugala Soppu(Optional)
Salt to taste
5 - 6 Curry Leaves
1 tsp Mustard seeds
3 - 4 flakes of Garlic
2 tsp Oil
Recipe:
Cut the yellow cucumber, remove the innermost part, seeds. Chop them into large pieces and slit in between as shown in the picture below.
Put chopped cucumber, water, pinch of turmeric powder, chilly powder, jaggary and salt in a vessel and cook them well by covering a lid.
Put grated coconut, tamarind, remaining turmeric powder, red chillies in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding) Transfer this ground masala to a vessel containing cooked cucumber. Add required amount of salt, water, nerugala soppu and bring it to boil. Keep it in low flame for about 5 mins.
Remove the outer cover of garlic flakes, mash and add it to a pan. Add 1-2 tsp oil to this pan and fry them in medium flame for few minutes until they turn golden in color. Add mustard seeds and once they start spluttering, add curry leaves and add the seasoning to Sambar. Mix well before serving. It goes well with Rice/Dosa/Chapathi.
1 medium sized Ripen Yellow Cucumber
1.5 cups grated Coconut
3 - 4 Red Chillies
1/4 tsp Chilly powder
Grape sized Tamarind
Grape sized Jaggary
1/2 tsp Turmeric powder
1 bunch of Nerugala Soppu(Optional)
Salt to taste
5 - 6 Curry Leaves
1 tsp Mustard seeds
3 - 4 flakes of Garlic
2 tsp Oil
Recipe:
Cut the yellow cucumber, remove the innermost part, seeds. Chop them into large pieces and slit in between as shown in the picture below.
Put chopped cucumber, water, pinch of turmeric powder, chilly powder, jaggary and salt in a vessel and cook them well by covering a lid.
Put grated coconut, tamarind, remaining turmeric powder, red chillies in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding) Transfer this ground masala to a vessel containing cooked cucumber. Add required amount of salt, water, nerugala soppu and bring it to boil. Keep it in low flame for about 5 mins.
Remove the outer cover of garlic flakes, mash and add it to a pan. Add 1-2 tsp oil to this pan and fry them in medium flame for few minutes until they turn golden in color. Add mustard seeds and once they start spluttering, add curry leaves and add the seasoning to Sambar. Mix well before serving. It goes well with Rice/Dosa/Chapathi.
