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Tuesday, August 12, 2008


3 - 4 small Cucumbers
3/4 - 1 cup grated Coconut
1/2 - 3/4 cup Curd/Yogurt/Buttermilk
Salt to taste
1 - 2 Green Chillies
1 tsp Mustard seeds
5 - 6 Curry leaves
Small piece of Ginger (optional)
2 - 3 strands of Coriander leaves (optional)
1 tsp Oil


Finely chop the cucumbers as shown in the picture below.

Put grated coconut, green chillies and 1/4 tsp mustard seeds in a mixer. Add enough water and grind it to smooth paste. (If it is frozen coconut, add hot water while grinding.) Pour this ground mixture to the vessel containing chopped cucumber. Add salt, buttermilk to the same vessel and mix.(If it is yogurt/curd grind it in a mixer for few seconds before adding it to kocchusalli.) Add finely chopped coriander leaves, ginger and mix well. Put oil and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to kocchusalli. Mix well before serving. It goes well with rice.

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