YELLOW CUCUMBER / MOGE OR SOUTHE CHUTNEY

I learnt this recipe from my Dear Mother, who is no more. Needless to say that I remember her in a special way when I present this on my Blog.

Yellow cucumbers are extensively grown in the coastal area, and are available throughout the year. The moge or southe as its popularly called in the coastal town, is somewhat similar to cucumber. However this vegetable is allowed to ripe and then hung on the ceilings to preserve and use it later.

To Prepare the Chutney:

Ingredients:

1. 1 small ripe yellow cucumber, Skin peeled,pith removed and cut into small pieces.
2. 3 dried red chillies,
3. 3/4 cup grated coconut
4. 1 tspn. mustard seeds
   
5. 1/2 tspn tamarind pulp
6. Salt to taste

For Seasoning:

1 tspn olive oil
1 tspn mustard seeds
1 sprig curry leaves

Method:

• Grind together all the 6 ingredients
• in a blender, without adding water).
• Grind to a fine paste.
• Heat a kadai and pour the oil in it.
• When slightly hot add the curry leaves and saute for a while.
• When the oil is hot, tip in mustard seeds, allow to splutter.
• As the spluttering stops add the ground paste. Stir well.
• Allow to boil on a medium fire.

Delicious chutney is ready to be served with boiled rice and a side dish of fried sardins.

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