Ingredients:
1 Cup finely chopped cucumber
For Grinding (NO frying/sautéing):
½ Cup grated coconut
1 chopped green chilli
2-3 sprigs of coriander leaves
½ Tbsp jaggery/palm sugar
1 pinch hing/asafoetida
½ Tsp tamarind paste or 1 Tbsp thick tamarind pulp
¼ Cup puthani/kadale pappu/roasted gram/daria
¼ Tsp turmeric
Table salt/Crystal sea salt/kalluppu to taste
For Tadka:
½ Tbsp oil
½ Tsp mustard/saasuve/rai
1 broken red chilli
Few curry leaves
Method:
In a mixer jar, add grated coconut, green chilli and chopped coriander
Throw in jaggery and hing/asafoetida
Next add tamarind paste and roasted gram/daria
Add turmeric and salt to taste/kalluppu
Grind into a smooth paste by adding some water. It must be smooth chutney consistency
In a bowl, add finely chopped cucumber
Pour in the ground masala
Mix masala well with cucumber
Make tadka with oil, mustard, curry leaves and broken red chilli
Pour tadka over cucumber-masala mixture
Mix well. Serve at room temperature with akki roti/chapathis
Notes
On a hot and humid day if you have leftovers make sure to refrigerate it as the uncooked coconut might turn bad
Add a little more green chilli if you want it spicy
On the other hand, if you have made it spicy and want to make it a little mellow, add 1-2 Tbsp of yogurt/curd
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