Recipe type: Side dish
Cuisine: Kerala, Indian, South Indian
Serves: 4-5
Ingredients
- Kani Vellarikka/Golden Cucumber - 2 cups, cubed ( measured after cutting)
- Small onion/shallots - 2, sliced
- Green chilli - 1-2, slit lengthwise
- Chopped ginger - 1 tsp
- Grated coconut - ½ cup
- Chopped garlic - ¼ tsp
- Jeera/Cumin - a pinch
- Crushed mustard seeds - ¼ tsp
- Yogurt - 500 gms @ room temp
- Salt
- Coconut oil
- Curry leaves
Instructions
- Grind together coconut, chopped garlic and jeera with 2-3 tbsp water to a smooth paste. Whisk the yogurt and keep aside.
- Heat oil in a pan and add cubed cucumber, sliced small onion,green chilli, ginger, curry leaves and salt. Stir it for 2 mins. Add ½ - ¾ cup water. Cook till the cucumber becomes soft. Add crushed mustard to this. Mix well.
- Add coconut paste, cook for 3-4 mins till the raw taste of coconut changes. Remove from fire and add whisked yogurt. Combine well.
- Bring back to fire and keep stirring for 3-5 mins. Do not let it boil. Drizzle some coconut oil and remove from fire.
- The dish has a medium thick consistency.
Notes
To clean the golden cucumber, peel the skin and remove the seeds. Then cut into bite sized pieces or cubes. You can store this in fridge for 2-3 days. If storing in fridge, it's better to bring it to room temp and using it, rather than reheating it.
