Cucumber Mandas Recipe

Cooking Directions

• STEP 1.Wash and peel the cucumber. Cut it into small pieces.
• STEP 2.Grind the coconut and green chilies into a fine paste.
• STEP 3.Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Once they splutter, add the cucumber pieces and sauté for a few minutes.
• STEP 4.Add the coconut paste, salt, and turmeric powder. Mix well and cook for another 5 minutes.
• STEP 5.Meanwhile, cook the rice separately and keep it aside.
• STEP 6.Once the cucumber mixture is cooked, add the cooked rice and mix gently.
• STEP 7.Serve hot as a main course or as a side dish with other South Indian delicacies.

Cooking Tips

• Make sure to use fresh and firm cucumbers for the best results.
• Adjust the quantity of green chilies according to your spice preference.
• You can also add a pinch of asafoetida for additional flavor.
• Garnish with fresh coriander leaves for added freshness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Cucumber Mandas is best served hot.
• You can serve it as a main course with some raita or yogurt on the side.
• It can also be served as a side dish with dosa, idli, or any other South Indian breakfast item.
• Leftovers can be reheated in a microwave or on the stovetop.
• Garnish with some freshly grated coconut before serving for an extra touch of flavor.