Cucumber Karamb | Thouschyache Karamb

Mangalorean Catholics come together across the globe every year on the 8th of September to celebrate Monthi fest. This is the harvest festival and it coincides with the feast of Nativity of the Blessed Virgin Mary. The feast meal is purely vegetarian in Mangalore and it is one of the days in the year where I absolutely relish a full veg meal. The Cucumber Karamb is a regular on this festive menu.

Cucumber Karamb or Thoushyache Karamb as it is known in Konkani language is a salad comprising of sliced cucumber mixed with coconut chutney. Along with the Sonay sukhe, this is one of my favourites on the menu.

How to make Cucumber Karamb

Freshly grated coconut, green chillies, onion, garlic, tamarind and mustard are ground and tossed with sliced cucumber and onion. Do ensure that you do not add a lot of water while grinding the chutney. The salt added to the chutney, will draw out the moisture from the cucumber and moisten the salad. Ensure that you rest the salad for about 15mins for the moisture to ooze out from the cucumber. Substituting the green chilli with dried red chillies will add a red hue to the dish giving it a new look.

Feel free to experiment with the proportions and ingredients to match your taste preferences. You can even use chopped cucumber and onions instead of sliced. Please follow the recipe below to know my way of doing this simple and tasty cucumber dish.

Cucumber Karamb

Jason Alfred Castelino @ www.oneplateplease.com

Freshly grated coconut, green chillies, onion, garlic, tamarind and mustard are ground and tossed with sliced cucumber and onion to make this tasty salad.

5 from 3 votes

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine Mangalorean

Servings 5 people

Ingredients

  

for the Coconut Chutney:

• 1 cup Freshly grated coconut
• 1 Onion, small, roughly chopped
• 1 Garlic clove
• 1 Green chilli, roughly chopped
• Tamarind, lime sized
• ⅛ tsp Mustard seeds
• Salt, as acquired
• ¼ cup Water, for grinding

for the Karamb:

• 1 Cucumber, Large, peeled and thinly sliced
• 1 Onion, medium sized, halved and thinly sliced
• 1 Green chilli, minced
• Coconut chutney,

Instructions

 

Making the Coconut Chutney:

• Grind all the ingredients mentioned under "for the Coconut Chutney" to a smooth dryish paste. Do not make it watery.

Making the Cucumber Karamb:

• In a mixing bowl, gently mix the sliced cucumber, sliced onion and minced green chilli with the coconut chutney.
• Let the salad rest for about 15 minutes for the moisture to ooze out from the cucumber. Gently give it a good mix and serve.

Notes

• Instead of sliced cucumber and onion, you can even use chopped cucumber and onion if you so desire

Keyword cucumber, cucumber karamb, Cucumber salad, thouschyache karamb

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