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Cucumber Kharam

2 English or field cucumbers, diced
A sprinkling of salt

For the sauce:

1 long mild red Kashmiri chilly (add an extra one for a spicier version)
1/2 tsp black or yellow mustard seeds
1/2 onion, roughly chopped
1 clove garlic, roughly chopped
1/2 tbsp lemon juice (or 1 tsp tamarind paste)
3/4 tsp or to taste, salt
150 ml coconut milk or coconut cream


Place the diced cucumbers in a strainer and sprinkle over the salt. Leave for about an hour, then keep aside. This step is optional, and you can skip it.

To make the sauce, gently warm the chillies for a minute in a pan. Place in a blender with all other ingredients for the sauce, and blend well. Taste, and adjust the seasoning.

Fold in the cucumber into the sauce and serve with rice and pickle or as a side dish for meat (I did say it was simple)

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise