- Serves
- 4
- Portion
- 2 tbsp
- Time
- 15 min
- Texture
- Soft
- Season
- Spring–summer
- Dosha
- Vata
- Pitta
- Kapha
Cooling
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Cucumber | 1, finely chopped | 200 g | 1000 g | |
| Water | ¼ cup | 60 ml | 300 ml | |
| Coconut, fresh grated | 3 tbsp | 30 g | 150 g | |
| Mustard seeds | pinch ground | 1 g | 5 g | |
| Curd (dahi), plain | ½ cup | 120 g | 600 g | |
| Coconut oil | 1 tsp | 5 g | 25 g | |
| Curry leaves | 6 | 1 g | 5 g | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g |
Method
How to cook it
Step 1: Cook cucumber 4 minutes in water with salt (elders: cooked, not raw).
Step 2: Add coconut–mustard paste.
Step 3: Cool; stir in curd; temper.
Nutrition
Per serving, estimated
64kcal
Energy
1.7g
Protein
4.8g
Fat
4.4g
Carbohydrate
1g
Fibre
0.5g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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View recipe →Also good this season
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