Vellarikai Khara Pachadi | Fiery Cucumber chutney

Vellarikai Khara Pachadi (Spicy Cucumber chutney) is another dish from my Paati's (maternal grandmom) stable. Spicy to the core, and relished with hot rice and ghee, this is one of the favourite accompaniments. And for some reason, I had totally forgotten this for quite some time, till a basketful of cucumbers landed in the refrigerator last week. Well I did make Koshimbir (Salads) and also Cucumber pickle (recipe soon!), but then was lost for ideas, till mom reminded me on the phone. And boy, was I both ecstatic and impatient to make this. Amma gave me the recipe,and it came out well. For the scorching summers, this is one yummy side dish that never fails whichever part of the year.

And paired with yummy Curd rice, we had this for dinner. Even kiddo who is sceptical about new dishes (especially non baked ones) had this for a yummy filling meal. Traditionally, this dish is really spicy, so adjust the spice for your kitchen. Sending this to Blogging Marathon under"Accompaniments" theme and Vardhini's Healthy Side Dishes. Check out the other BMers here. Also sending this to my own event - Kitchen Chronicles Heirloom Recipes hosted by Saras & Gayathri's WTML hosted by Rasya. 

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Prep time - 10 mins 

Cook time - 10 mins (To roast the ingredients)

Serves - 3

Difficulty level - Easy

Serving suggestions - Steamed rice / Curd Rice

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Ingredients:

• Tender Cucumbers - 2 medium sized (See Notes below)
• Salt - to taste
• Tempering : oil (1/2 tsp), Mustard seeds, Curry leaves

For the masala paste:

• Grated coconut - 1/4 cup
• Channa Dal - 2 TBSP
• Red chillies - 3 nos
• Green Chillies - 1 no
• Oil - 1 TBSP
• Asafoetida - a generous pinch
• Tamarind - small gooseberry sized
• Jaggery - 1/2 tsp (optional)
• Jeera / Cumin - 1/2 tsp
• Dry Coriander seeds - 1/2 TBSP

Method:

1) In a large pan, heat 1 TBSP oil. On medium heat, roast the channa dal, red chillies and green chillies. Set aside. In the remaining oil, fry the dry coriander seeds, cumin, tamarind. Turn off the heat and add to the roasted dals-chillies. Cool thoroughly. 

2) Grind this mixture (without salt) but with coconut and asafoetida to a very thick paste. 

3) Meanwhile, wash and peel cucumber. Dice into small tiny bits like you would do for Kosambari (Indian cucumber salad). Mix the paste into the cucumbers till the masala paste coats the vegetable well. Do not add salt at this stage too.

4) Prepare the tempering. Once mustard splutters and curry leaves get slightly crisp, add to the chutney and mix well. Just before serving, add salt, mix well and serve immediately.

Notes:

1) This dish tastes very well with very tender cucumbers.

2) If the cucumbers are not very tender, ensure to deseed the core, and then use the flesh only. 

3) This dish does not keep well for more than a day, even with refreigeration. Use the pachadi immediately.