MANGALORE STYLE CUCUMBER CURRY

 

 

 

If you explore the coastal Karnataka cuisine,you can notice the predominance of coconut. Coconut and coconut oil is extensively used in all the dishes. This cucumber curry is an authentic preparation from the Mangalore cuisine. In preparing this curry,Mangalore cucumber is used. As I was running out of this variant,I used the normal cucumber. If you are using the former variant,then peel the skin and remove the seeds prior to adding it to the gravy. This curry pairs well with plain rice with a dollop of ghee.

 

 

 

 INGREDIENTS TO GRIND TO PASTE :

COCONUT GRATINGS-  2 1/2 TBSP

RED CHILLIES- 4 NOS

MUSTARD- 1 TSP

POWDERED JAGGERY-  1 TSP

TAMARIND- SMALL PIECE

FOR TEMPERING: 

 

COCONUT OIL-  3 TSP

MUSTARD- 3/4 TSP

URAD DAL- 3/4  TSP

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA- 3/4 TSP

OTHER INGREDIENTS :

 

CUCUMBER-  1 CHOPPED

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

PROCEDURE :

1. Wash,wipe and chop  cucumber into pieces and keep it aside. I love the crunchy texture,hence I retained the peel. 

2. In a pan transfer the chopped pieces,little water,turmeric powder ,salt and boil for couple of minutes and switch off the stove.

 

3. Now transfer the ground paste over the cucumber and simmer in mild heat till the raw smell of the coconut paste evades completely.

4. Prepare the seasoning and pour it over the curry and mix well.