Cucumber Kosumbari

Simple recipes are keepers. Much as I can bring myself to cook elaborate meals every once in a while (read once in a blue moon), I prefer keeping things simple. A few days ago, I decided to make a simple Iyengar meal of Ash Gourd Sambar, rice and Seppankizhangu Karumadhu. I wanted to make Vellarikkai Pachadi, but decided to make this instead. Simple and devoid of fuss.


Ingredients:
2 medium Cucumbers, grated or cubed

1/4 cup Moong Dal, washed

2 tbsp scraped Coconut

1 tsp Green Chilli-Ginger paste

Salt to Taste

Coriander leaves for garnish

For the tempering:

1 tsp Oil or Ghee

1/4 tsp Mustard Seeds

1/4 tsp Asafoetida

7-8 Curry Leaves

Place the washed moong dal in a large bowl. Add the chilli-ginger paste, cucumber, salt, and scraped coconut and mix well. In a small kadhai, heat the oil or ghee, add the mustard seeds and asafoetida, and when the mustard splutters, add the curry leaves. Add this to the cucumber mixture.

While you read this, I’m away in the Himalayas again, but blogger will keep you updated even when I’m climbing a rock or kayaking in the waters. So, don’t forget to send in your entries for this month’s MBP. The theme is Soups and Salads.