Vellirikkai Thogayal
Yield
2 cupsPrep
15 minCook
5 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cucumbers
|
|
| 3 | tablespoons |
sesame oil
|
|
| 1 | teaspoon |
mustard seeds, black
|
|
| 1 | teaspoon |
urad dall
white |
* |
| ½ | teaspoon |
methi
|
* |
| 2 | each |
red chili peppers
dried |
*
|
| ½ | tablespoon |
tamcon paste
|
* |
| 1 | pinch |
hing
|
* |
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
cucumbers
|
|
| 45 | ml |
sesame oil
|
|
| 5 | ml |
mustard seeds, black
|
|
| 5 | ml |
urad dall
white |
* |
| 2.5 | ml |
methi
|
* |
| 2 | each |
red chili peppers
dried |
*
|
| 7.5 | ml |
tamcon paste
|
* |
| 1 | pinch |
hing
|
* |
| 1 | x |
salt
to taste |
*
|
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.
