Cucumber Chutney for the hot summer!!
Back with a Cucumber chutney/Cucumber Pachadi Recipe for the hot summer. Summer has officially started in most parts of the country and Chennai is not an exception. With temperatures soaring and the heat rising, the best thing that can comfort me is food and all I can think of is recipes with the season’s specials. This cucumber chutney recipe is something very close to my heart as it comes from my mom’s cookbook and I should say this tastes amazingly great. The very thought of lush green hydrating cucumbers gives a cooling effect and this cucumber chutney is something that is a perfect choice to be mixed with plain white rice and ghee. Andhra has a lot of pachadi or chutney varieties and this cucumber chutney is one among them. My mother makes this often and this is absolutely lip smacking and delectable.
Health Benefits of Cucumber:
Cucumbers contain multiple B vitamins, including vitamin B1, vitamin B5, and vitamin B7 (biotin). B vitamins are known to help ease feelings of anxiety and buffer some of the damaging effects of stress. Cucumbers are rich in two of the most basic elements needed for healthy digestion: water and fiber.
This cucumber chutney is a very healthy recipe as it not only includes cucumber but a host of other healthy ingredients as well. This cucumber chutney recipe is a must try recipe for the summer and I am sure all of you will try this out and will love it as well.
Preparation method for Cucumber Chutney Recipe
Cucumber – 1 medium sized(thick one)
Channa Dal – 2 tbsp
Dry Red Chillies – 3
Tamarind – marble sized
coconut – 1/4 of one
Sugar – 1/2 tsp
Oil – 1 tsp
Salt – To taste
Tempering and Garnish:
Mustard Seeds – 1/2 tsp
Curry Leaves – a few
Onion – 1 finely chopped
1. Heat oil in a pan and roast channa dal and chillies till the dal turns golden brown.
2. Peel and finely chop cucumber. Add salt and keep aside.
3. Blend roasted dal, chillies, tamarind extract, sugar, salt and coconut to a fine paste.
4. Now squeeze cucumber without the water and mix to the above paste.
5. Temper mustard seeds and curry leaves.
6. Add tempering and fried onions to the pachadi.
7. Enjoy with hot rice.