Traditional Karam Cucumber Coconut Salad – Thousyache Karam

Ingredients

• 2 Large cucumbers
• 2 medium onions
• Salt to taste
• Grind to a paste
• 1 cup fresh coconut
• 2 green chillies or to taste
• ½” piece ginger
• 3 to 4 pieces of tamarind
• 1 tsp. mustard seeds
• ½ tsp salt, if required.

Method

1. Cucumbers used for this recipe are the local cucumbers (we call it gaunti toushe).
2. Wash, peel and remove the seeds of the cucumbers. 
3. Cut into thick slices. 
4. Add a tsp of salt, mix and set aside for 10 to 15 minutes. 
5. The cucumbers will release water.
6. Squeeze out the water and transfer to a serving bowl. 
7. Slice the onion horizontally into thick slices and mix with the cucumber. 
8. Grind the coconut, green chillies, ginger, tamarind and mustard seeds to a coarse paste with a little water. 
9. Add ½ tsp salt if required. 
10. Mix the ground paste with the cucumber onion mixture and combine well with your hands. 
11. Serve cold. 

This is a traditional Mangalorean salad, served on all festive and celebratory occasions.  A must item for the “Novem Jevon” which is celebrated on 8^th September, to celebrate the nativity of our Blessed Mother Mary and the blessing of the new harvest i.e. the grains of paddy.

Wishing one & all a Happy Feast!