Course: Side Dish
Cuisine: Indian, Kerala
Servings: 6
Author: Revathy P Nair

Ingredients

  • 1 large yellow cucumber / വെള്ളരിക്ക
  • ½ cup Maharani desiccated coconut powder
  • 2 green chilies
  • ½ tsp cumin seeds
  • ½ tsp + ½ tsp mustard seeds
  • 2 dry red chilies
  • 2 sprigs of curry leaves
  • 1 cup yogurt (beaten)
  • Oil (as required, pref. coconut oil)
  • Salt (as required)
  • Water (as required)

Instructions

  1. Peel, deseed and dice the cucumber into small bite sized pieces. In a pan, cook cucumber with a little water (just enough to cover it) and salt, until it is cooked well and turns soft.
  2. In the meantime, grind Maharani desiccated coconut powder with cumin seeds, green chilies, and 2-4 tbsp of water, into a smooth paste. Keep aside.
  3. Once the cucumber is cooked, add the ground paste into the pan, mix well and allow it to cook for another 2-3 minutes until the raw smell of the paste subsides. Turn of the flame and allow it to cool slightly.
  4. Crush ½ tsp mustard seeds into a paste using a mortar pestle.
  5. Once the cucumber mix turn mildly hot, add the beaten yogurt and crushed mustard seeds, mix well. Check for the seasoning.
  6. In a separate pan, prepare the tempering by heating a little oil, splutter mustard seeds. Add curry leaves and dry red chilies. Top it over the curry and enjoy!