Cucumber Mor Kuzhambu Recipe / Cucumber Curry

 Cucumber Mor Kuzhambu Recipe / Cucumber Curry

      Cucumber Mor Kuzhambu is a delectable curry usually served with steamed rice. Cucumber pieces are cooked till soft and then mixed with a coconut-mustard-curd gravy. This simple curry is very flavourful and uses ingredients easily available in the pantry. This is a great way to use up leftover cucumbers lurking in the refrigerator. You can alternatively use white pumpkin.

      Serve Cucumber Mor Kuzhambu with steamed rice and Keerai Sambar for a comforting weekday meal.

Cucumber Mor Kuzhambu Recipe

Cuisine: South Indian Recipes 

Course: Lunch 

Diet: Vegetarian 

Ingredients:

• 3 to 4 Cucumber,peeled and chopped
• 1/2 cup Fresh coconut,scrapped
• 1 inch Ginger,chopped
• 1 teaspoon Mustard seeds
• 3 to 4 Green Chillies,chopped
• 1/4 teaspoon Turmeric powder (Haldi)
• 5 to 6 sprig Coriander (Dhania) Leaves
• 2 to 3 tablespoons Hung Curd (Greek Yogurt)
• Salt,to taste

Preparation:

1. To begin making the Cucumber Mor Kuzhambu recipe, firstly add the cucumber pieces along with 1/2 cup water and salt to a saucepan. Cook covered till the cucumber becomes just tender.
2. Grind together the coconut, ginger, chillies, mustard, coriander, turmeric in a blender to a fine paste. Add little water if required to make a fine paste.
3. Add this coconut paste to the cucumber. Cook on low heat for 2 to 3 minutes. Adjust water and salt if required.
4. Add the curd and mix.
5. Serve the Cucumber Mor Kuzhambu with steamed rice and Keerai Sambar for a comforting weekday meal.

       

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