Cucumber Dip with Papad
Cucumber Dip with Papad.
Cucumber is finely chopped along with onion and tomato. Chaat masala and red chile powder is used to spice up the chopped cucumber and it is tempered with cumin seeds and green chiles. Immediately serve the prepared cucumber with papad.
Makes: around 2 Servings of Cucumber Dip with Papad.
Ingredients:
Cucumber 1/2 Small One
Onion 1/2 Small
Tomato 1
Green Chile 1
Lemon Juice 1 tsp
Cilantro few Sprigs
Peanuts 1 tbsp
Cumin Seeds 1/4 tsp
Chaat Masala 1/2 tsp
Red Chile Powder 1/4 tsp
Black Pepper Papad 1 – 2
Salt to taste
Oil 1 tsp
Method of preparation:
Slightly peel, wash, remove ends and finely chop the cucumber.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Wash, remove leaves and finely chop the cilantro leaves.
Remove stem, wash and chop the green chiles.
Microwave each papad for 30 seconds and keep aside.
In a mixing bowl, mix together chopped cucumber, onion, tomato, cilantro, lemon juice, red chile powder, chaat masala and salt.
Heat oil in a pan, add peanuts and roast them till they change color.
Then stir in cumin seeds and green chiles and remove from heat.
Cool to room temperature and add this to the mixing bowl.
Serve cucumber dip with papad immediately.
Notes: Make sure to chop the ingredients fine.
Suggestions: If the mixture is not spicy enough, adjust with red chile powder and chaat masala powder.
Variations: You can also add the chopped cucumber mixture to the hot oil after removing the tempering from heat to soften the cucumber little but don’t over do it.
Other Names: Cucumber Dip with Papad.
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Mustardy Lemon Cucumber
Dosakaya Ava Pettina Kura
Ingredients:
Lemon Cucumber 1
Onion 1
Tamarind 1/2 inch piece
Green Chile 1
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Turmeric Powder a pinch
Salt to taste
Talimpu:
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Asafoetida a pinch
Curry Leaves 3
Oil 1 tsp
Method of preparation:
Wash, remove ends, peel, deseed and chop cucumber into small pieces.
Peel and finely chop onion.
Remove stem, wash and slit green chile.
Grind mustard seeds and red chiles into fine powder and reserve for later use.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile, onion, tamarind, chopped cucumber, turmeric powder and salt.
Cook covered on low flame until cucumber pieces turn soft but not mushy.
Stir in mustard seeds red chile powder and remove from heat.
Serve with steamed rice or roti.
Notes: Choose a raw firm cucumber to avoid sweetening this dish.
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