As my friend was to Trichy, he got me this (Cucumber Fruit/Vellaripazham/Puttupazham) fruit. I couldn’t take the full picture of this cucumber fruit as it was bursted. Being a food blogger and a recipe developer, nowadays my friends use to get something may be a special or something new and fully related to the food and suggest me to develop a recipe, it may be from their hometown or happens even there are on touring. When they have completely a different food with unique taste, they collect the details of the food and keep me updated about those food and suggest to create depending on it. Having people who support us in my each and every move may be a passion or profession is like a boon – Feeling Blessed.
Cucumber Fruit commonly known as Vellari pazham or Puttu pazham. These fruits one of the seasonal fruits, you get to see these fruits in every nook and corner streets of Tamil Nadu. During my childhood, my mom use to get this fruit, peel of the skin and sprinkle sugar over the fruit and leave it as such for some 30 mins, after that we get to eat these fruits. It would be heavenly, not only in taste but also its very healthy and a best coolant for summer.
A perfect coolant for this summer, give a try or you need to wait until next summer. Let us move on to the recipe…
Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/
Preparing Time – 20 mins
Yields – 3 to 4 person
1 Cup – 160 ml (regular rice cooker cup)
Cucumber Fruit Sharbhat
Ingredients:
- Cucumber Fruit – 3 cup
- Nannari Syrup – 4 tsp
- Salt – a pinch
Preparation:
- Peel the skin of cucumber and keep the cucumber in a wide mouth bowl.
- Roughly mash the cucumber with a fork.
- Pour in the nannari syrup and sprinkle a pinch of salt, give a stir, and let it rest for 10 mins.
Serve immediately.
Madraasi - a tamilian tales 