Mangalore Cucumber Coconut Curry Recipe
Ingredients
- Mangalore cucumber medium sized- 1 no.
- Tamarind- Small lemon sized
- Jaggery- Big lemon sized
- Turmeric powder- 1/2 tsp
- Salt- 1 to 1.5 tsp
- Curry leaves- few
To grind
- Grated coconut- 1/2 cup
- Split black gram lentils- 3/4 tsp
- Chickpea lentils- 3/4 tsp
- Coriander seeds- 2 tsp
- Cumin seeds- 3/4 tsp
- Fenugreek seeds- 1/2 tsp
- Red chillies- 3 nos.
- Curry leaves- few
- Oil- 2 tsp
Seasoning ingredients
- Cooking oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Curry leaves- few
Instructions
Preparation
- Wash the Mangalore cucumber scraping any mud sticking on to it with enough water. Then cut it horizontally in to half in turn cutting each half portion in to wedges. Chop each wedge of Mangalore cucumber in to medium sized pieces.
Method
- Soak tamarind in half cup of water for about 10 minutes. Extract it's juice discarding the residue. In a cooking vessel or pan add all the chopped pieces of Mangalore cucumber and half cup of water. Cook these pieces along with tamarind extract, jaggery, turmeric powder and curry leaves till the pieces turn pulpy.
- Meanwhile heat a wok adding oil followed by black gram lentils, chickpea lentils, red chillies, coriander, cumin, fenugreek seeds and curry leaves. Roast all these ingredients in medium flame till the lentils turn little brown. Transfer all the roasted ingredients in to blender and grind it to coarse paste along with grated coconut. Add water as required.
- When the Mangalore cucumber pieces on stove have cooked well, add the ground coconut paste and salt. Combine everything well. Include water to get the curry to desired consistency and bring it to boil. Switch off once done.
- Heat a seasoning pan with all the seasoning ingredients included, as the mustard seeds start to crackle transfer it to curry.
- Authentic Mangalore cucumber curry is ready to serve with steamed rice.
Notes
- You can peel the skin off from Mangalore cucumber if you wish. I usually prefer keeping the skin.
- While roasting the ingredients make sure the flame is medium and you are stiring it continuously to avoid burning.
- Do not grind the coconut mixture too finely, let it be little coarse.
- You can also add 2 tsp of cooked pigeon pea lentils(toor dal) to the curry.