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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 minutes
Total Time 5 minutes
Author Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

  • 175-200 grams cucumbers (approx 2 small ones)
  • 1 small-medium onion
  • 1/4 or 1/2 inch ginger
  • 1/2 small green chilli
  • a few drops of vinegar
  • a small sprinkling of sugar optional
  • 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