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:

1. Peel and chop vellarikka into small cubes and keep it aside.
2. Soak gooseberry sized tamarind in 1/4 cup of water and keep it aside.
3. Grind grated coconut, cumin seeds and few curry leaves together to a paste adding little water and keep it aside.
4. 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.
5. Add tamarind extract and mix well and allow to boil for 5 minutes.
6. Reduce the flame and add ground paste and mix well. Adjust the salt and allow to boil at low flame.
7. Heat coconut oil in a pan and splutter mustard seeds, 2 sliced shallots, dry red chillies and curry leaves and fry.
8. Add this seasoning to the curry and mix well. Serve with rice...