Thoushyaso Saladh/Kharam ~ Cucumber Salad without Coconut
A simple salad made from freshly cut cucumbers & onions that is traditionally served along with the vegetarian dishes for the Monthi Feast
Course Salad
Cuisine Mangalorean
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Author Shireen Sequeira @ www.ruchikrandhap.com
Ingredients
175-200grams cucumbers (approx 2 small ones)
1small-medium onion
1/4or 1/2 inch ginger
1/2small green chilli
a few drops of vinegar
a small sprinkling of sugaroptional
salt to taste
Instructions
Wash and peel the cucumbers, then thinly slice them into roundels. Sprinkle salt to taste and keep aside in a bowl
After a few minutes the cucumbers will release water which you can discard but I prefer not to.
Squeeze the green chilli into the water released by the cucumbers. This way you only get the spice from the green chilli and not the pieces if chopped
Add the ginger, vinegar and a little sugar if desired. Mix everything well. Just before serving mix in the onions so that they remain crisp and smell fresh. Serve!
Notes
Notes:
Traditionally large Mangalorean cucumbers are used for this dish but you can use any variety and eyeball the quantities of the other ingredients