Cucumber Pachadi(Cucumber Chutney)

Cucumber Pachadi(Cucumber Chutney)

Cucumber Chutney is a side dish of breakfast or rice. Cucumber contains high nutrition values. Use a hard and raw cucumber to make the chutney.

Learn how to make Cucumber Chutney recipe using our easy to make homemade Cucumber Chutney recipes. Try this homemade Cucumber Chutney cooking recipe at your home.

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Cucumber Chutney Recipe Ingredients

Cucumber Pachadi(Cucumber Chutney)

Cucumber-1
Mustard seeds-few
Cumin seeds-1 tsp
Tamarind-as needed
Garlic cloves-4 to 5
green chillies-3 to 4
Red chilli(dry)-1
Curry leaves-few
Oil-1 tsp
Salt to taste
Split black gram(urad dal)-1 tsp

Cucumber Chutney Recipe Procedure

Soak the tamarind in water.
Peel the cucumber and remove the seeds.
Take cucumber, green chillies, soaked tamarind, garlic cloves and grind them. Add some little water also in it.
Take bowl put oil and heat up.
When oil get warm add mustard seeds, cumin seeds, urad dal, red chilli and curry leaves. When urad dal comes light brown remove the bowl.
Put the cucumber grinded mixture in it.
Here it is the tasty chutney and serve it.

Cucumber Juice

 Cucumber Juice

This recipe is ideal for anyone, especially for those trying to lose weight because cucumbers have a very low amount of calories but high in Potassium, Vitamin A, Vitamin C, chlorophyll, and Folate (suitable for pregnant women)

Rating: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 1 serving

Serving Size: 1 cup

Ingredients

• 1 large cucumber, peel the skin.
• 3-4 mint leaves (depending on your tastes, you can add some more pieces when you like strong mint taste)
• ½ a lemon
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Instructions

1. Put all ingredients in a juicer or blender.
2. Pour into a glass then squeeze with lemon juice.
3. Drink immediately

Notes

Easy Recipe Tips: Cucumbers are used would be great if buy organic cucumber. If the cucumbers are are organic, so no need to peel the skin.

One glass of cucumber juice containing 1.2 mg iron, 26 mg calcium, phosphorus 28 mg, 6 mg sodium, 168 mg potassium, 260 IU vitamin A, vitamin C 12 mg, 13 mg of magnesium, a vitamin B complex, boron and chlorine .

Tomato Cucumber Raitha

Tomato Cucumber Raitha

For the Salad:

• 2 tomatoes, medium size
• 2 English cucumbers

For the Yogurt Dressing:

• 3 cups of plain yogurt
• 1/3 cup sour cream(Optional)
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 tablespoons chopped cilantro (reserve some for garnishing)
•  
• Method :
• Wash the tomatoes and cut out the core at the stem end. Cut each tomato into 5 slices of uniform thickness. Wash the cucumbers. Peel the cucumber or score them lengthwise with a fork. Cut the cucumbers of the bias into 1/8 inch (3mm) thick slices.
  Arrange the tomatoes and cucumbers on top of the lettuce, overlap 1 slice of tomato alternating with 1 slice of cucumber. Season with salt.
  Dress each salad wit 2 tablespoons of yogurt dressing and sprinkle with chopped cilantro and roasted peanuts (optional).