Indian Cucumber and Yogurt Curry (Vellarika Moorukootan)

Indian Cucumber

Also known as Khera, these white vegetables are crisp and tender with the aroma and taste of cucumbers. 

Ingredients:

Indian Cucumber

1- Indian Cucumber small or medium size

1tsp- Red chilli powder

½ a tsp- turmeric powder

3 cups- Water

salt to taste

½ a cup- Dried or fresh grated coconut

3- green chillies

2 tsp- jeera

2 tsp- raw rice

½ a tsp- mustard seeds

½ a cup- yogurt

For seasoning:

1 tbsp- oil

1 tsp- mustard seeds

4-5- curry leaves

Servings- 5-6

Process:

1. Cut the cucumbers into bite size after peeling the skin and removing the seeds.
2. Boil them in water with turmeric, red chilli powder and salt.
3. Meanwhile make a fine paste of coconut, jeera, green chillies, raw rice and mustard using a half a cup of water.
4. Once the cucumbers have boiled, add the paste and allow it cook for couple of mins covered.
5. Beat the yogurt in a blender for 2 seconds and add it to the cucumber.
6. Switch off the stove after a minute.
7. Heat oil in a another pan, add mustard seeds and curry leaves and allow the mustard seeds to crackle before pouring on to the gravy.

Serve hot with rice.