Summer has started and fresh skinny cucumbers ( Kakdi in Hindi ) have flooded the markets. Cucumbers are thirst quenchers and helps keeps one hydrated.
Usually, I slice them and serve it along with lunch. But some of it always remains and gets stored in the refrigerator and later 'forgotten'. Also, it might be un interesting for kids and adults as well to eat plain cut veggies and when you repeat, it gets monotonous.
So, I found an interesting way to finish up the cut cucumbers and carrots by converting them into a dip that can go along with snacks/rotis/ rice etc.,
Quick, easy and no cooking at all.
I actually heated up the sesame oil before adding it to the chutney/dip. A keeper recipe.
Vellarikkai Carrot Pachai Chutney:
Preparation time : 5 minutes
Serves : 4
1 cup = 250 ml cup
3 skinny English cucumber ( roughly chopped)
1 carrot ( roughly chopped)
1/4 cup coconut ( fresh, chopped)
1-2 green chillies
1/4 teaspoon kashmiri chilli powder ( optional )
1 teaspoon lemon juice
1-2 teaspoon sesame oil
salt ( to taste)
1. In the jar of a mixer, add all the roughly chopped cucumber, carrot, chillies, coconut and grind it along with chilli powder.
2. Transfer it to the serving dish, add salt and lemon juice.
3. Add sesame oil and mix well.
Chef tip : Adjust oil quantity according to taste. You can use oil of your choice. You can heat the sesame oil if you like.
Your fresh, quick and healthy dip for the summers is ready ! When you have friends over next time, make this two minute dip and serve along with your savoury snacks.
Happy Cooking !