Cucumber Peel Chutney

Cucumber sippe / peel /outer layer chutney is one of the traditional dish done. It is said that cucumber peel is rich in fiber. 

We normally do not waste any vegetable or vegetable peel and do make use of it either in chutney or in some other preparations.
This particular cucumber is known as mullu southe in Udupi and Mangalore region. It is very rare and we do make use of this cucumber in chutney, kosumbari and payasa or ganji /porridge.

Let us see some benefits of this Mullu Southekai / Cucumber in our diet.
Cucumber has rich source of nutrients and antioxidants. It contain good amount of water and soluble fiber. It is good for weight loss. It has fiber, zero fat content and low in calories. It has vitamin C and Vitamin K. It contain some amount of protein, manganese, magnesium and potassium. It is good for our skin and eyes. It helps to cool our body.
You need to dip the vegetable in plain water at least 20 minutes. Wash it nicely and then use it.
I have used cucumber peel and some pulp, coconut, tamarind and red chilly.
Let us see the recipe now :
No Onion or Garlic is used in this chutney.

Ingredients :

Cucumber Peel : 1 Bowl
Roasted urid dal : 1 Teaspoon
Red byadagi chilly : 4 to 5
Tamarind pulp : 1 Teaspoon
Salt : As required
Coconut : 1/2 coconut of small size
Seasoning  with coconut oil, mustard seeds, ingh and curry leaves.

Method :

1. Wash and soak 1 cucumber in plain water for 30 minutes.

2. Wash again and peel its outer layer and keep it aside. ( I have used some amount of pulp also).

3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Put a teaspoon of coconut oil and a teaspoon of urid dal.
5. Fry till urid dal turn golden brown. Add red chilly and fry for a minute.

6. Add curry leaves and ingh. Mix it well and put off the gas.
7. Grind fried urid mixture, cucumber peel and pulp, tamarind and required salt. Add very little water to grind.

8. Remove the ground chutney to a serving dish and add mustard seasoning with curry leaves and ingh.

9. Mix it well and serve with the main dish you have prepared.

Note :

No need to cook cucumber peel. It looses its property once you cook. Adding more / less chilly is optional. Adding any cooking oil instead of coconut oil is optional. Do not add much water to grind. Chutney turns watery and it does not taste good. Urid dal helps the chutney to bind. (or it turns watery).
Time : 15 Minutes + 30 Minutes to soaking cucumber in plain water.
Serves : 2 to 3 .

Channa Dal - Mango Fruit Chutney

Channa dal chutney is one of the traditional side dish. Here I have used mango fruit pulp instead of tamarind.

Channa dal chutney is prepared from ages. When guest arrives without notice or if the side dishes turns shortage in the night or when your tongue wants some yummy spicy chutney this channa dal chutney comes to in hand. It is very easy, tasty and simple chutney.
We can have channa dal chutney with plain hot rice and a spoon of fresh ghee. It goes well  with idli, dosa, chapatis or any type of roti or rotti. This chutney serves the purpose of dips, sides for pakodas, fried fritters and on bread spread.
I have used channa dal, red byadagi chilly, mango pulp and coconut.

No onion or garlic Recipe

Let us see the recipe now :

Ingredients :

Channa Dal : 1 Tablespoon
Red byadagi chilly : 3 to 4
Curry leaves : 6 to 8
Ingh/Asafoetida : A pinch
Coconut : 1 Cup
Mango pulp : 1 wild mango pulp
Salt : As required
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6

Method :

1. Wash and squeeze out the mango pulp

2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add a teaspoon of coconut oil.
4. Add a tablespoon of channa dal and fry on low flame.

5. Add byadagi chilly and fry with channa dal. Let channa dal turn slightly golden brown.
6. Put off the fire and add curry leaves and ingh. Let all the ingredients get cool.
7. Grind it with mango pulp, fresh coconut, salt  and required water. Grind it till it gets paste consistency.

8. Remove it from mixi jar to a bowl.
9. Season with coconut oil, mustard seeds, 1 red chilly, curry leaves and ingh.
10. Channa Dal - Mango Fruit Chutney is ready to serve.

Note :

Do not over fry dal. Chutney turns bitter. Adding more / less chilly is optional. Adding tamarind instead of mango pulp is optional. Use of more coconut adds to the taste.
Time : 10 Minutes
Serves : 2 to 3.