Southekayi sippe chutney recipe
Discover a delectable recipe for Southekai sippe chutney, also known as sambar cucumber peel chutney, complete with step-by-step pictures and an accompanying video. This flavorful chutney is made using the peels of yellow cucumber, along with coconut, fried red chili, and fried urad dal. Southekai sippe chutney is incredibly tasty and pairs perfectly with rice, dosa, or idli.When preparing dishes like southekayi sambar, southekayi dal, southekayi kadubu, or majjige huli, the peels of yellow cucumber or sambar cucumber are often discarded. Instead of wasting them, utilize these peels to create a truly delightful chutney that is bursting with flavors.Don't miss out on the opportunity to enjoy this incredibly tasty Southekai sippe chutney, which not only helps reduce waste but also adds a delightful touch to your meals.
Ingredients
- Peel from 1 medium sized southekayi or sambar cucumber
- 1/4 - 1/2 cup grated coconut
- 1 - 2 red chili
- 2 tbsp urad dal
- 1/4 tsp coriander seeds
- 1/4 tsp mustard seeds
- A small marble sized tamarind
- 2 tsp cooking oil
- Salt as per your taste
Ingredients for tempering:
- 2 tsp cooking oil
- 1 red chili (optional)
- Few curry leaves
- 1/2 tsp mustard seeds
Instructions
- Wash and peel the southekayi or sambar cucumber. Cut the peels into 2cm pieces.
- Heat a frying pan. Add in oil, coriander seeds, red chilli, mustard and urad dal.
- Fry until urad dal turns golden brown. Set it aside.
- In the same frying pan, add 2 tsp oil and chopped cucumber peels.
- Fry until the peels are brown and cooked.
- Wait until fried ingredients are cool. Add in coconut, salt and tamarind.
- Grind until fine by adding required water.
- Temper it with oil, curry leaves and mustard seeds. Serve it with hot steaming rice or dose.
Nutrition
Calories: 50kcalCarbohydrates: 6.2gProtein: 0.2gFat: 1.3g
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