Cucumber and Yam Chutney



Yam 4 X 4 inch piece
Lemon Cucumber 6 inch piece
Chana Dal 1 tbsp
Green Chiles 4 – 6
Ginger 1/2 inch piece
Tamarind 1 inch sized ball
Curry Leaves 5
Salt to taste
Oil 1 tbsp


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Peel and chop yam and cucumber into 1 inch pieces.
Soak yam in little bit of yogurt for later use.
Remove stems, wash, slit and deseed green chiles.
Wash, peel and mince ginger.
Soak tamarind in few tbsps of water.

Heat oil in a pan, add chana dal, green chiles, ginger and curry leaves.
Once chand dal turns light brown, remove onto a bowl.
Add yam pieces into the same pan, sprinkle water and cook covered until yam turns soft.
Remove yam and fry cucumber pieces until soft.

Grind the fried chana dal mixture into fine powder using a grinder.
Then add fried yam and cucumber pieces along with soaked tamarind into the same grinder.
Pulse the whole mixture adding sufficient salt and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above chutney bowl.
Serve with idly, dosa, rice etc…

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Posted by on May 15 2010 Filed under Chutney. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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