Cucumber Mor Kuzhambu Recipe (Cucumber Curry)
Introduction:
Cucumber Mor Kuzhambu is a traditional South Indian curry, bursting with flavors and perfect for serving with steamed rice. This simple yet delicious dish features cucumber pieces that are cooked to tenderness and then simmered in a coconut, mustard, and yogurt-based gravy. Known for its refreshing taste, this curry makes for a wonderful light meal. The ingredients are commonly found in most pantries, making it an ideal dish when you’re looking for something quick, easy, and comforting. It’s also a great way to use up leftover cucumbers. If cucumbers aren’t available, you can always substitute them with white pumpkin for a different, yet equally tasty variation.
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cucumber, peeled and chopped | 3 to 4 medium-sized cucumbers |
| Fresh coconut, scraped | 1/2 cup |
| Ginger, chopped | 1 inch piece |
| Mustard seeds (Rai/ Kadugu) | 1 teaspoon |
| Green Chillies, chopped | 3 to 4 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Coriander (Dhania) leaves | 5 to 6 sprigs |
| Hung Curd (Greek Yogurt) | 2 to 3 tablespoons |
| Salt | To taste |
| Water | As needed (for grinding & cooking) |
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4-6 people
Instructions:
-
Cook the Cucumber:
Start by adding the chopped cucumber pieces to a saucepan. Add about 1/2 cup of water and salt to taste. Cover the saucepan and cook on medium heat until the cucumber pieces become tender, but still retain their shape. This should take around 10 minutes. -
Prepare the Coconut Paste:
While the cucumber is cooking, prepare the coconut paste. In a blender, combine the fresh coconut, chopped ginger, green chillies, mustard seeds, coriander leaves, and turmeric powder. Add a little water to help blend everything into a smooth paste. Set aside. -
Combine Coconut Paste with Cucumber:
Once the cucumber is tender, add the coconut paste into the saucepan with the cooked cucumber. Stir well to mix the paste thoroughly with the cucumber. Cook the mixture on low heat for another 2-3 minutes, allowing the flavors to blend together. If the curry is too thick, you can add some water to reach your desired consistency. -
Add the Yogurt:
Turn off the heat and let the curry cool slightly. Now, add the hung curd (Greek yogurt) to the curry and stir gently to combine. The yogurt will give the curry a creamy texture and a mild tanginess, balancing the flavors beautifully. -
Final Touch:
Taste the curry and adjust salt or water if needed. Garnish with fresh coriander leaves for a burst of freshness and color. -
Serve:
Serve the Cucumber Mor Kuzhambu hot with steamed rice for a wholesome and satisfying meal. It pairs beautifully with a side of Keerai Sambar (spinach lentil stew) for an authentic South Indian meal experience.
Tips:
- You can substitute the cucumber with white pumpkin if you want a different texture and taste.
- For a spicier version, increase the number of green chillies or add a pinch of red chilli powder along with the turmeric powder.
- This curry is perfect for a light lunch or dinner and can also be served as part of a larger South Indian meal with other curries and rice dishes.
- The yogurt should be added at the end of cooking to maintain its creaminess and prevent curdling.
Enjoy this flavorful and comforting Cucumber Mor Kuzhambu with your loved ones and experience the heartwarming simplicity of South Indian cuisine!
