A delicious Kerala Style coconut-yogurt based gravy with cucumber that gives a very distinct coco-nutty flavor to the curry.
Vellarikka / Cucumber – 1 medium, peeled, de-seeded, and cut into small cubes
Green Chilies – 2, slit lengthwise
Small red onion/shallots – 6, finely chopped
Dry Red chilies – 2
Turmeric – ¼ tsp
Yogurt – 3 tbsp, whisked
Grated Coconut – ½ cup
Cumin seeds – ½ tsp
Mustard seeds ½ tsp
Coconut Oil -2 tsp
Curry leaves – A sprig
Water- 1/2 cup
Salt To taste
Method: Grind the grated coconut and cumin seeds into a smooth paste and keep aside. In a pan, cook the diced cucumber with green chilies, turmeric, salt and half cup of water until the cucumber is tender. Add in the ground coconut mixture, mix well and cook for 5 minutes for the flavors to mingle. Turn off the heat. In a small pan, heat coconut oil, splutter mustard seeds and dry red chilies. Add curry leaves and chopped shallots, fry until the shallots are golden brown. Pour over the curry along with the whisked yogurt and mix well. Serve warm with rice.