Friends, I have been quite preoccupied with some social commitments, relatives visits and water problem with the result, my blogging took a back seat. I had almost become a recluse where facebook was concerned and had no time to surf the net.
Anyway, here I am. So, what is “Magge”?
“Magge” is the konkani word for “Yellow Cucumber”. I believe, it is also called as “coloured cucumber”. Down south, especially in Mangalore, Udupi and the coastal regions, this vegetable is available in plenty and stored in the houses for use during the monsoons. It stays fresh even without refrigeration for a longer period than other vegetables.
We Amchis (konkani speaking people) add “magge” in a lot of dishes without peeling the skin. Since pachadi is made without cooking, it needs to be peeled as the skin is slightly tough.
|Magge (yellow cucumber)||1/4th piece|
|Freshly grated coconut||1/2 cup|
|Green chilly||1 or 2|
|Salt||As per taste|
|Mustard seeds||1 tsp|
|Curry leaves||1 sprig|
- Wash the Magge (yellow cucumber) and cut 1/4th piece of it.
- Peel, discard the seeds and grate it (either manually or in a food processor ) and place it in a bowl.
- Grind all the grinding ingredients into a paste adding little water (if needed). Add this ground paste to the grated cucumber and mix well.
- Heat oil in the tempering pan. Add mustard seeds and when they splutter, add the curry leaves into it. Remove from flame and pour the entire contents on to the mixture of grated cucumber and coconut paste. Mix well.
- Serve this pachadi as a side dish.
|"Magge" cut into half|
|Some of the ingredients|
|Grated coconut & green chilly ground to a paste|
|Ground paste added to grated "magge"|
|Tempering under process|
|Magge Pachadi ready to be served|
Preparation time : 15 mins
Cooking time : 3-5 mins
Serves : 2
- This pachadi is also a good accompaniment for chapattis/rotis.
- This is generally prepared during the summer months as it is very cooling.
- This is a cold dish and is very tasty.