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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


  • 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


  • 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!


Traditionally large Mangalorean cucumbers are used for this dish but you can use any variety and eyeball the quantities of the other ingredients