Vellarikai Puli Curry/ Cucumber Kuzhambu
by Priya Alagappan
17 Oct 2014
This recipe has been viewed 8891 times
I learnt this recipe from my mom who is a great expert.As she hails from Kanyakumari district, kerala border most of the recipes cooked by her are kerala recipes.I have some more dishes collection learnt from her. One among them is Vellarikai Puli Curry.
Vellarikai Puli Curry/ Cucumber Kuzhambu recipe - How to make Vellarikai Puli Curry/ Cucumber Kuzhambu
Preparation Time: Cooking Time: Total Time:
Makes 3 to 4 servings
1 cup deseeded and chopped cucumber
1/4 cup grated coconut
4 whole dry kashmiri red chillies
3/4 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp turmeric powder (haldi)
5 to 6 curry leaves (kadi patta)
1 tbsp tamarind (imli) pulp
salt to taste
oil for seasoning
Method
- Method
- Wash and peel off the cucumber skin and desseed it.
- Cut like cubes and keep it aside.
- Now in a blender or mixer, add the grated coconut, cumin seeds ,turmeric powder and red chillies and blend into a smooth paste.
- The paste shouldn’t be too watery but thick.
- Take a sauce pan and heat with 2 tsp of oil.
- Once heated add mustard seeds and allow it to crackle.
- Add the cubed cucumber and salt and keep the stove in medium flame.
- Wait till the cucumber is cooked well.
- Add little water if required to avoid cucumbers from burning/sticking to the pan.
- Once the cucumber is cooked it becomes translucent, add the ground paste into it.
- Now add water to make it into a thick gravy.
- Let it boil for 4-5 minutes and stir occasionally.
- Now add tamarind extract and bring the mixture to boil.
- Serve with white rice and stir fries.
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