Cucumber Sasmi (chutney)

Time and servings

Prep time	5 min
Cook time	5 min
Total time	10 min
Serves	3 people

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Ingredients

• 1 medium size cucumber

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to blend:

• 2-3 dried kashmiri red chillies
• grape sized tamarind
• 1 tsp of mustard seeds / sasive
• 1 cup of coconut (grated)
• salt to taste

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for tempering:

• 2 tsp coconut oil or cooking oil
• 1 tsp urad dal
• 1 tsp mustard seeds
• few curry leaves
• 1 red chilli (dried)

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Instructions

1. firstly, chop the cucumber finely and keep it aside.
2. further in a small blender add coconut, mustard seeds, red chillies, salt and tamarind together.
3. blend to a fine paste adding water as required.
4. add finely chopped cucumber to grounded coconut paste.
5. mix the coconut paste and cucumber well.
6. furthermore, heat a kadai add coconut oil, mustard seeds, urad dal, broken red chilly and curry leaves.
7. when the mustard seeds splutter pour the seasoning to the saasmi.
8. finally, serve cucumber saasmi along with hot rice or with dosas and idliy’s.

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Step-by-step

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Notes

• firstly, while grinding coconut, use hot water so that the coconut paste does not curdle.
• also use fresh cucumber as they are tender and more juicy.
• additionally, temper the seasoning with coconut oil. however, you can also use any cooking oil.
• furthermore, to get rid of this bitterness of cucumber by thinly slicing off both ends and rubbing one piece against the cucumber.
• finally, cucumber sasmi can be stored in refrigerator and consume the next day.