Dec 10, 2007

Cucumber in chutney ( Tavashe Hulyar or Huler )

This is also an item we eat as a side when it is a Shivraak Javan, i.e a pure vegetarian meal. In my native Kumta and along the coastal line, we get cucumbers which are very light or pale green in colour. When available, we use them in this dish as they very tasty. Mostly, on the way to Goa, when we used to visit our Kuldevata temples, there would be always be so many people, standing by the road-side and selling these along with other home-grown vegetables. My parents would always buy these and take them back home.

So, this is how to make the Huler.


Cucumber - 1 medium, peeled and finely chopped
Fresh/Frozen grated coconut - 1/4 cup
Green Chillies - 2
Tamarind - 1 small piece
Curry leaves - 4-5
Salt - to taste


- To the finely chopped cucumber, add salt and keep aside.
- Grind the coconut, green chillies, curry leaves and the tamarind with little water to make a chutney.
- Add the chutney to the cucumber, mix well and adjust salt accordingly.Serve.
- Goes great as a side with a rice and curry ( or with Puliyogare ), accompanied by papad and pickle.

P.S - The chutney for this is made just mild and not very spicy.
-This is also an item which is made and served without a big time lag, coz otherwise the cucumber leaves a lot of water and the whole thing becomes watery.
- Keep the above point in mind while making the chutney and DON'T make it of too thin a consistency.

This was our dinner today..Puliyogare, Tavashe Huler, Haapal (papad), and Lonche ( pickle). A simple and satisfying meal :)

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1 Comment:

Meera said...

Very satisfying meal indeed!