Vellarikkai Idli & Pacha poondu Chutney

Ingredients

• 2 medium Cucumber (seedless, washed and roughly chopped)
• 1 tsp Salt (adjust to taste)
• ½ tsp Baking Soda (helps soften cucumber, optional)
• 1 tbsp Oil (vegetable or coconut oil)
• ½ tsp Mustard Seeds (for tempering)
• 2 pieces Green Chilies (slit lengthwise, adjust heat)
• 1 tbsp Lemon Juice (freshly squeezed)
• ¼ cup Cilantro (Coriander Leaves) (roughly chopped)

Instructions

1. Prepare the cucumber

   Wash the cucumbers, trim the ends, and cut them into roughly 1‑inch pieces. Place them in a bowl of cold water for a minute, then drain well.

   Time: PT3M

2. Temper the spices

   Heat 1 tbsp oil in a frying pan over medium flame. Add mustard seeds and let them pop, then add the slit green chilies and sauté for 30 seconds.

   Time: PT2M

   Temperature: Medium flame

3. Cook the cucumber with baking soda

   Add the chopped cucumber, 1 tsp salt, and ½ tsp baking soda to the pan. Stir well and cook for 4‑5 minutes, stirring occasionally, until the cucumber softens but retains a slight crunch.

   Time: PT5M

   Temperature: Medium flame

4. Blend into chutney

   Transfer the cooked cucumber mixture to a blender. Add lemon juice and cilantro, then blend to a smooth‑but‑slightly textured consistency. Scrape down the sides as needed.

   Time: PT3M

5. Adjust seasoning and serve

   Taste the chutney and add more salt or lemon juice if required. Transfer to a serving bowl and garnish with a few cilantro leaves if desired.

   Time: PT2M

Nutrition Facts

Calories

30

Protein

1g

Carbohydrates

5g

Fat

1g

Fiber

1g