Ingredients:
1 large cucumber, peeled and cut into pieces
1 long spring curry leaves
2 cups butter milk or plain yogurt
Salt to taste
For Seasoning:
1 tsp. oil
1/2 tsp. mustard seeds
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For Masala:
1-1/2 tbsp. bengal gram (soaked in water
for 1 hour)
1/2 cup grated, coconut
2 tsp. coriander seeds
1 tsp. cumin seeds
1/4 tsp. mustard seeds
4 pepper corns
3-4 green chillies
1 tsp. grated, ginger
1/2 tsp. turmeric powder
1/4 tsp. asafoetida
4-5 curry leaves
1 tsp. chopped coriander leaves |
Method:
Grind all the masala ingredients with water
to a fine paste.
Boil the cucumber with water until soft.
Add curry leaves, salt and ground paste and
bring it to boil for
10 minutes. Remove form the heat add yogurt
and mix thoroughly.
Heat oil in a pan, add seasonings when it starts to split, stir into the yogurt mix.
Serve with rice
Note: For this curry vegetables such as Ash Gourd,
Chayote Squash, Spinach, Brinjal,Cucumber can be used
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