Mangalore cucumber curry
MANGALORE CUCUMBER CURRY
INGREDIENTS
- Sambar Cucumber cubes – 2 or 3 cup
- Tamarind – marble size
- Jaggery grated – 1 or 2 tsp
- Turmeric – ¼ tsp
- Jeera – 1 tsp
- Coriander seeds – 1 tbsp
- Urad dal – 1 tsp
- Chana dal – 1 tsp
- Methi seeds – ¼ tsp
- Red chilli – 4
- Coconut grated – ½ or ¾ cup
- Sambar pwdr – 1 tsp
- Oil – 1 tbsp and ½ tsp
- Mustard seeds – 1
- Red Chilli broken – 1
- Curry leaves – few
PREPARATION
- Peel the skin and cut the cucmber. Discard the seeds and chop it into cubes .
- Soak the tamarind in ¼ cup warm water and squeeze the juice.
- Soak the jaggery also in ¼ cup .
- Take the pumpkin cubes in a cooker ,add the tamarind juice + jaggery juice + salt + turmeric + little water .
- Pressure cook upto 3 whistles till it is cooked .[don’t overcook ]
METHOD
Heat ½ tsp oil in a pan add the chana dal + urad dal + jeera + methi seeds + red chilli and roast on low flame till aromatic .[ don’t burn – we can also dry roast without oil ]
Allow the mixture to cool .
Grind this mixture with the coconut to a fine paste by adding little water .
Add this mixture into the cooked cucumber and mix well.
Adjust salt and water .[ the gravy should not be thin ]
Heat 1 tbsp oil in another pan .
Add mustard seeds ,let it crackle .
Add curry leaves + red chilli and fry .
Add the gravy and mix well .
Allow it to boil .
Once it boils ,lower the flame and simmer for 1 or 2 mins.
Serve with rice .
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