My aunt makes this cucumber chutney quite often. Since it uses just the inside pulp of tender cucumbers, I thought of using the rest of the cucumber to make this cucumber dosa that I had book-marked from Ramya's Mane Adige.
The two went very well together for a delicious, relaxed Sunday breakfast.
For the Cucumber (Sowthekai) Dosa, I pretty much followed her recipe to a tee.
Here's how I made the Cucumber chutney, my aunt's way:
1 English cucumber or any tender cucumber - use only the tender inside pulp portion
1/2 cup grated coconut - fresh or frozen
1 tsp roasted sesame seeds
1 serrano pepper or to taste
Few springs cilantro
Salt to taste
1 tsp Sugar or jaggery
1/4 tsp tamarind diluted in some water
Blend all the ingredients together until smooth. Enjoy with dosas, idlis, adais etc.
This Cucumber Dosa and Cucumber Chutney are off to the AFAM: Cucumber event at Neha's Tasty Recipes.
This event was started by Maheswari of Beyond the Usual.