Thoushyache Kharam ~ Cucumber Salad with Coconut
Thoushyache Kharam is served on the festive meal platter for the harvest feast/feast of the Blessed Virgin Mary (Mother Mary's birthday)
Servings 3
Ingredients
- 2 medium sized cucumbers (approx 200 grams)
- salt to taste
For the coconut chutney
- 1 loosely packed cup freshly grated coconut
- 1/2 small onion chopped
- 1/4-1/2 teaspoon mustard seeds
- 1-2 small green chillies adjust to taste
- 1/2 inch ginger chopped
- 1/2 small ball of tamarind
Instructions
- Wash & peel the cucumbers. Sprinkle salt to taste and keep aside. After a few minutes the cucumbers will release water. You can choose to discard it. I prefer to keep the water
- Grind all the ingredients mentioned under 'For the coconut chutney' using 1-2 tablespoons of water. The texture should be that of regular chutney - not too coarse, not too fine. Also, keep the chutney slightly thick and don't make it too watery. When you add it to the cucumbers the consistency will adjust. Rinse the mixer jar with 1-2 tablespoons of water & reserve it (optional step)
- Add the ground coconut chutney to the cucumber slices and give it a good mix. Adjust salt if required. Optional step: Add the reserved water from the mixer jar to adjust the consistency. Serve immediately