Dosakai(Cucumber) Chutney
Dosakai(Cucumber) Chutney
Cooking Instructions
- 1
Peel the cucumber/dosakai. For this recipe, we use the *peel* only.
- 2
In a vessel, take just enough water to submerge the peel, add a little bit of salt, and most of the asafoetida and all of the green chillies. Boil the peels until they become completely limp, and the white backsides become transparent.
- 3
Add the peels, coconut, the red chillies, salt into a blender. Blend until the chutney does not feel gritty anymore.
- 4
Take the chutney into a serving bowl. In a pan, heat some oil. Once the oil is hot, add the mustard seeds, the urad dal. Once the mustard splutters, add one red chilly, and asafoetida and the curry leaves.
- 5
Add to the chutney and serve with dosa or idli. This tastes great with rice as well.
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