Ingredients:
2 cups vellarikka / yellow cucumber
12-15 shallots
2 green chillies, chopped
1 1/2-2 tsp kashmiri chilli powder
3/4 tsp coriander powder
1/2 tsp turmeric powder
gooseberry sized tamarind
1 cup grated coconut
1/2 tsp cumin seeds
2 sprig curry leaves
salt to taste
1 tsp mustard seeds
4 dry red chillies
1 tbsp coconut oil
Preparation:
- Peel and chop vellarikka into small cubes and keep it aside.
- Soak gooseberry sized tamarind in 1/4 cup of water and keep it aside.
- Grind grated coconut, cumin seeds and few curry leaves together to a paste adding little water and keep it aside.
- In a pan, add chopped vellarikka, shallots, green chillies, chilli powder, coriander powder, turmeric powder and salt and cook adding about 2 cups of water.
- Add tamarind extract and mix well and allow to boil for 5 minutes.
- Reduce the flame and add ground paste and mix well. Adjust the salt and allow to boil at low flame.
- Heat coconut oil in a pan and splutter mustard seeds, 2 sliced shallots, dry red chillies and curry leaves and fry.
- Add this seasoning to the curry and mix well. Serve with rice…
