Vellari Red Curry
by Tarla Dalal
20 Aug 2013
This recipe has been viewed 37669 times
Vellari means ‘cucumber’, and as the name suggests this is a reddish hued curry. However, the redness actually stems due to the combination of several spices and not necessarily due to an overdose of chillies. So, fear not this recipe, and feel free to moderate the spiciness according to your taste.
Vellari Red Curry recipe - How to make Vellari Red Curry
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
4 to 5 fenugreek (methi) seeds
2 to 3 whole dry kashmiri red chillies , broken into pieces
1 tbsp coconut oil or any other refined oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp turmeric powder (haldi)
3 tbsp tamarind (imli) pulp
salt to taste
2 cups chopped yellow cucumber
Method
- Method
- Combine the fenugreek seeds and chillies in a small pan and dry roast on a slow flame till they release flavour, while stirring continuously. Keep aside.
- When cool, blend in a mixer or grind in a mortar-pestle (khalbhatta) to a coarse powder. Keep aside.
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the prepared powder, turmeric powder, tamarind pulp, salt and 1¼ cups of water, mix well and simmer for a minute, while stirring continuously.
- Add the yellow cucumber, mix well and simmer for another 10 to 12 minutes or till the cucumber is cooked. Serve hot.
Nutrient values per serving
| Energy | 56 cal |
| Protein | 0.4 g |
| Carbohydrates | 5.3 g |
| Fiber | 1.6 g |
| Fat | 3.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 34.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 4.6 mg |
| Folic Acid | 9.1 mcg |
| Calcium | 10.6 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 7.9 mg |
| Potassium | 68.8 mg |
| Zinc | 0.1 mg |
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