Cucumber curd curry
CUCUMBER CURD CURRY / MORU CURRY
INGREDIENTS
- Sambhar cucumber chopped – 1 ½ cup
- Fresh curd – 1 cup
- Freshly grated coconut – ¼ cup
- Mustard seeds – ¼ tsp for grinding [ optional ]
- Green chilli – 2 or as per taste
- Oil – ½ tbsp
- Mustard seeds + urad dal – 1 tsp
- Curry leaves – few
- Red chilli – 1 broken
PREPARATION
- Peel the cucumber, remove the seeds and chop it into small pieces. Cook the cucumber with salt till soft .Keep aside.
- Make a fine paste of coconut + green chilli + mustard seeds .
- Whisk the curd .[ don’t blend it ]
METHOD
Mix the coconut paste and cooked cucumber in a pan.
Add few tbsp of water and cook it on medium flame for 2 mins.[ the gravy has to be thick and not watery ]
Off the flame and allow it to cool.
Add the curd and mix well. [ If the mixture is hot ,the curd will curdle]
Adjust salt.
In another small pan ,heat oil and add mustard seeds + urad dal.
Let it splutter.
Add curry leaves + red chilli and fry for few seconds.
Add this tempering over the curd mixture and mix well.
NOTES
- If you don’t have Southindian cucumber ,you can use regular cucmber or white pumpkin.
- While grinding you can also add ¼ tsp of jeera and ¼ tsp of fenugreek seeds [methi ] – kerala style .
- You can add turmeric while cooking the cucumber to get yellow gravy.
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