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Yellow Cucumber / Vellarikka Kalan
Published on September 07, 2024

Ingredients:
2 cups / 1 vellarikka ( yellow cucumber )
3 green chillies, slit
1 tsp turmeric powder
1 tsp pepper powder
1 1/2 cup grated coconut
1 tsp cumin seeds
2 cup yogurt / curd
3/4 tsp roasted fenugreek powder
2 sprig curry leaves
salt to taste
1 tsp mustard seeds
2 dry red chillies
1/2 tsp fenugreek seeds
1 tbsp ghee / coconut oil
Preparation:
- Peel and chop vellarikka / yellow cucumber into cubes.
- Grind grated coconut with cumin seeds and little yogurt to a paste and keep it side.
- In a pan / clay pot, add cubed vellarikka, slit green chillies, few curry leaves, turmeric powder, pepper powder, salt and 1 cup of water, mix well and cook covered at medium flame until the pieces are cooked and soft.
- Reduce the flame to low and add beaten yogurt and stir continuously until it becomes thick.
- Then add ground coconut paste, mix well and cook for 5 minutes. Adjust the salt and switch off the flame.
- Add roasted fenugreek powder and mix well.
- Heat ghee / oil in a small pan and splutter mustard seeds. Add fenugreek seeds, dry red chillies and curry leaves and fry.
- Pour this seasoning over the curry and mix well. Keep it covered till ready to serve and then serve with rice…
Yellow Cucumber / Vellarikka Kalan
By
Shabbu's Tasty Kitchen
TOTAL TIME
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CATEGORY

Ingredients
- 2 cups / 1 vellarikka (yellow cucumber)
- 3 green chillies, slit
- 1 tsp turmeric powder
- 1 tsp pepper powder
- 1 1/2 cup grated coconut
- 1 tsp cumin seeds
- 2 cup yogurt / curd
- 3/4 tsp roasted fenugreek powder
- 2 sprig curry leaves
- salt to taste
- 1 tsp mustard seeds
- 2 dry red chillies
- 1/2 tsp fenugreek seeds
- 1 tbsp ghee / coconut oil
Instructions
- 1Peel and chop vellarikka / yellow cucumber into cubes.
- 2Grind grated coconut with cumin seeds and little yogurt to a paste and keep it side.
- 3In a pan / clay pot, add cubed vellarikka, slit green chillies, few curry leaves, turmeric powder, pepper powder, salt and 1 cup of water, mix well and cook covered at medium flame until the pieces are cooked and soft.
- 4Reduce the flame to low and add beaten yogurt and stir continuously until it becomes thick.
- 5Then add ground coconut paste, mix well and cook for 5 minutes. Adjust the salt and switch off the flame.
- 6Add roasted fenugreek powder and mix well.
- 7Heat ghee / oil in a small pan and splutter mustard seeds. Add fenugreek seeds, dry red chillies and curry leaves and fry.
- 8Pour this seasoning over the curry and mix well. Keep it covered till ready to serve and then serve with rice.
Description
A comforting curry made from yellow cucumber, coconut, and yogurt, seasoned with roasted fenugreek and spices.