Cucumber Mor Kuzhambu (Cucumber Curry)
Servings: 4 | Cuisine: South Indian | Course: Lunch | Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Cucumber (peeled and chopped) | 3 to 4 medium-sized cucumbers |
| Fresh coconut (scrapped) | 1/2 cup |
| Ginger (chopped) | 1-inch piece |
| Mustard seeds | 1 teaspoon |
| Green chilies (chopped) | 3 to 4 |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Coriander leaves (fresh) | 5 to 6 sprigs |
| Hung curd (Greek yogurt) | 2 to 3 tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~95 kcal |
| Protein | ~3g |
| Carbohydrates | ~14g |
| Fat | ~5g |
| Fiber | ~2g |
Preparation Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes
Instructions
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Prepare the Cucumber: In a saucepan, add the chopped cucumber, 1/2 cup of water, and salt. Cover and cook until the cucumber becomes tender, which should take about 8-10 minutes.
-
Make the Coconut Paste: While the cucumber is cooking, grind together the fresh coconut, ginger, green chilies, mustard seeds, coriander leaves, and turmeric powder in a blender. Add a little water, if needed, to make a smooth paste.
-
Combine the Coconut Paste and Cucumber: Once the cucumber is tender, add the prepared coconut paste to the saucepan. Stir well and cook on low heat for an additional 2-3 minutes. Check the consistency and adjust with more water if necessary. Taste and adjust the salt if needed.
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Finish with Yogurt: Remove the pan from the heat and stir in the hung curd (Greek yogurt) until well combined. The yogurt adds a creamy texture and balance to the flavors.
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Serve: Serve the Cucumber Mor Kuzhambu hot with steamed rice and a side of Keerai Sambar for a complete South Indian meal that’s perfect for a comforting weekday lunch.
This Cucumber Mor Kuzhambu, with its fresh coconut base and tangy yogurt, is a light yet flavorful curry that’s commonly enjoyed in South Indian households. It’s an ideal accompaniment to plain rice, making it a perfect dish for both weekdays and special occasions.
