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keera pachchadi (cucumber chutney)

Keera pachchadi

Keera or keera dosakai normally taken as raw. It is used in vegetable salads. People take this mainly during summer to protect themselves from parching thirst. 

We tried a this variety of chutney with cucumber to take it with rice.Preparation is also very easy and no cooking is required. 

Ingredients:
Keera-1 large
Tamarind pulp-2tbsp
Salt-to taste
Red chilli powder-1tsp
Jaggery-1tbsp
Oil-1tbsp
Mustard Seeds-1tsp
Cumin Seeds-1tsp
Red Chilies-1(split)
Asafoetida- a pinch
Trumeric powder-apinch

Preparation:

Cut the keera into small pieces. Do not peel. Take out the soft part in the center. Take these pieces in a large bowl, add salt, red chilli powder, grated jaggery and tamarind pulp to it. Mix well so that all the ingredients mix well. We need to grate jaggery otherwise it will not mix well with the chutney. In a kadai heat oil add mustard seeds, cumin seeds, red chillies, turmeric powder and asafoetida.When they pop up add this seasoning to the chutney.
Now the tasty cucumber chutney is ready.

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