Thovshyache karamb/Cucumber karamb

-

Thovshyache karamb/ cucumber karamb

 

Crunchy cucumber pieces coated with spicy coconut chutney! 

So cool! So yumm! So refreshing!

This is the traditional mangalorean spicy cucumber salad served on any special occasions. 

Local cucumber which is called as 'gavnche thovshe' is the best for this dish.  

During our childhood days we used to have this regularly at our grand mother's house with pez/ ganji for our Morning meal.  They used to make fine pieces of cucumber ( which is called as ' kosor' in konkani).  

I prepare this dish often as it is hubbys most favourite dish. 

This dish is the easiest one among all other  dishes prepared for  harvest festival meal. It doesn't need any heating or cooking process. 

Mustard is the main ingredient in the coconut chutney  which gives unique flavour and taste to this special salad. 

Here is my way of preparing this dish. 

Recipe:

Ingredients

  • 2 medium size cucumbers
  • 1 medium size onion ( finely chopped)
  • 1 green chilli ( slit/ chopped)
  • 1/4" finely chopped ginger
  • 1/4 tsp vinegar or very little tamarind
  • Salt to taste.( *See note)

Ingredients for coconut chutney:

  • 2 red long chillies
  • 1/4 tsp mustard
  • Pinch of cumin seeds
  • 1 cup coconut
  • Very little tamarind (* see note)

Method:

Select good quality local cucumbers.
 
Wash & peel the cucumbers. 

Chop it into fine pieces.  

Grind all the coconut chutney ingredients  to a thick paste adding very little water. 

In a mixing bowl, add chopped onion, chilli, ginger . Add vinegar & mix well. 

Add chopped cucumber, masala paste. Salt to taste 

Mix well. 
Delicious cucumber karamb is ready to serve. 



Tastes awesome  as a side dish with any veg or nonveg meal. 
Enjoy this delicious dish with your loved ones. 

Please note:

1. Use either vinegar or tamarind .  If you are using vinegar, don't add tamarind while grinding. 

2. I add salt only while serving the dish as i love that crunchy taste of cucumber. 

Comments

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy ...
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk asid...
Read more

Chicken Jiren Mirin Curry

-
Image
Chicken Jiren Mirin Curry This is one of the oldest & most common recipes of mangalorean cuisine.  I still feel the aroma of this curry from my grandmother's & mom's kitchen.  Whenever we visited our grandmother, she used to prepare this curry with her own country chicken (naati koli) and serve it with hot crispy rice bakri.  The taste , aroma & grandmother's love  is just unforgettable.  This curry can be prepared very easily as very few basic ingredients are required to prepare this yummy curry. Here we use less red long chillies to enhance the flavour of other spices.   This curry is called jiren-mirin curry as jiren(jeera) & mirin(pepper) are the main ingredients which gives authentic flavour & taste to this dish.   Here we use less chillies as more pepper is added to the masala.  This curry goes extremely well with sanna, dosa, appams, panpole, chapathi and even with plain rice.  This same masala...
Read more