As the lockdown is continuing in many parts of the world, this stuffed cucumber is made using simple and easily available ingredients at home. And more interestingly it is a no-cook recipe. This salad is a completely gluten-free, vegan recipe. There was an interesting contest held on Instagram by Mylaporeiyeraathu ponnu Kirthika, cooking without fire. She runs lots of contests during this lockdown period, like singing competition for various age groups, cooking without fire, cooking with Mango, and so on. I was privileged to judge the cookery competition. Though we can see the food virtually, the entire event was total fun. I agreed to share the winner recipe in Jeyashri’s kitchen for the cooking without fire event. Preethy won the competition by making this Stuffed cucumber recipe. The recipe was quite interesting, healthy, and well explained.
Stuffed Cucumber recipe
Wash and soak moong dal in water for 45 minutes.On a plate keep the grated beetroot, grated carrot, and grated mango.Gently squeeze the extra water from the beetroot and raw mango. You can little salt to the squeezed juice and drink it raw.Drain the water from the moong dal.In a bowl add the grated carrots, beetroot, raw mango, chopped coconut bits, green chili, and the moong dal.Add salt and mix well. Our stuffing is ready
Peel the skin of the cucumberCut them into 4-5 equal pieces.Gently using a spoon, take out the seeds from the cucumber.Do not go so deep into scooping out the seeds, else you will not get a cup.Actually, in the original recipe, she used the scooped out seeds also. She added them to the salad.But I personally don’t like cucumber seeds, so I didn’t use that.
Now take a small spoon and gently stuff this inside the cucumber.Repeat this for all the cups. The stuffing came for 1 medium-sized cucumber, also I was left with some plain salad.If you want to cut and serve, you can do so.
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