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Vellirikkai Thogayal

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Recipe

 

Yield

2 cups

Prep

15 min

Cook

5 min

Ready

20 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 large cucumbers
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3 tablespoons sesame oil
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1 teaspoon mustard seeds, black
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1 teaspoon urad dall
white
*
½ teaspoon methi
*
2 each red chili peppers
dried
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½ tablespoon tamcon paste
*
1 pinch hing
*
1 x salt
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
1 large cucumbers
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45 ml sesame oil
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5 ml mustard seeds, black
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5 ml urad dall
white
*
2.5 ml methi
*
2 each red chili peppers
dried
* Camera
7.5 ml tamcon paste
*
1 pinch hing
*
1 x salt
to taste
* Camera

Directions

Peel cucumber, slit into half, scoop out seeds.

Slit into further narrow strips and cut tiny pieces as for kachumbar.

Should not be grated as this gives no 'bite' feel in the mouth.

Next, warm the oil and fry all ingredients except the tamarind.

Mustard should stop spluttering and dal/methi should turn brown.

Drain out these fried spices into a blender, leaving oil behind in pan.

Add cucumber and stir fry for two minutes, no more.

Add tamcon to spices in blender and with half the cucumber run on low speed until everything looks coarsely ground and blended.

Remove into a bowl, add remaining cucumber pieces and mix well.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 9794% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 4%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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