– Scrape the skin of the cucumber and slice it vertically. Remove the seeds and then chop the cucumbers into small cubes. – Wash the dal and add it along with the cucumber in a sauce pan. Add water and then cook over medium heat.
– In the meantime, grind together the green chilies, cumin seeds, rice and the coconut into a smooth paste.
– Now add the sliced green chilies and the juice of the lemon and mix well. Let the pickle marinate for at least couple of hours before serving.
– In a small pan, heat oil and add all the ingredients listed under the seasoning. Add the fried seasoning to the kootu and serve hot with rice.