Vellarikka or Indian cucumber pulisseri

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Ingredients:-

  1. Indian cucumber chopped  – 2 cups
  2. Water – 3/4 cup
  3. Greenchilly – 1 number;  slit
  4. Red chilly powder – ¼ tsp
  5. Turmeric powder – 1/4 tsp. + 1/2 tsp.; divided
  6. Very sour tomato – 1/4 cup; chopped
  7. Thick curd at room temperature– 2 cups (beaten in mixie)
  8. Sugar – ½ tsp / as needed
  9. Salt to taste

For the coconut paste:-

  1. Grated coconut – 1 cup
  2. Cumin seeds – 1 tsp.
  3. Turmeric powder – 1/4 tsp.
  4. Salt – a pinch
  5. Water – 2 to 4 tbsps.

For tempering:-

  1. Coconut oil – 2 tbsps.
  2. Mustard seeds – ¾ tsp
  3. Fenugreek seeds/ uluva – 1/4 tsp.
  4. Dry red chilly – 2 split
  5. Curry leaves – 1 sprig

 

Method:-

  1. Cook the cucumber pieces with red chilly powder, 1/4 tsp. of turmeric powder,slit greenchilli and 1/4 tsp salt adding 3/4 cup of water. Let boil. Lower heat and cover cook for 10 minutes.  Add the chopped tomato and cook for 5 more minutes.
  2. Grind the coconut, cumin seeds, salt and turmeric powder together to a very fine paste adding very little water.
  3. Add the coconut paste to the cooked veggies and cook on low heat for 2 minutes.
  4. Beat the curd in your mixer adding salt and turmeric powder.
  5. Add the well beaten curd to the cooked cucumber mixture and keep stirring on low heat till the gravy is heated through and starts to bubble (remove from heat when u see steam coming out of your ladle). Remove from heat immediately, otherwise it will curdle.
  6.  Add sugar as needed to balance the flavors.
  7. Season with mustard seeds, fenugreek seeds, dry red chillies and curry leaves.

Note:- You do not have to add tomato if the curd you use is sour. You can use green mango instead of tomato.

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