Ingredients
1) Vellarikka / Cucumber, peeled and seeded – Around 3 cups, cut into medium cubes
Green chilies – 4, slit
Curry leaves – A few
Turmeric powder – 1/2 tsp
Salt – To taste
Water – Around 1.5 cups or as required
2) Grated coconut – 1.5 cup
Cumin seeds – 1/4 tsp
3) Yoghurt – 2 – 3 tbsp
4) Coconut oil – 1 tbsp
Mustard seeds – 1/2 tsp
Dried red chilies – 2, broken
Curry leaves – A few
Pearl onions – 5 – 6, thinly sliced
Method
1) Grind the grated coconut and cumin seeds to a very fine paste and set aside.
2) In a vessel at medium heat, cook all the ingredients numbered 1, for about 15 -20 minutes until the vellarikka pieces are done. Bring down the heat to low. Add the ground coconut mixture. Cook for 4 – 5 minutes. Taste-check for salt. Switch off.
3) In a small pan, heat 1 tbsp coconut oil. Splutter mustard seeds and fry dry red chilies and curry leaves. Next add pearl onions and fry until onion turns brown. Pour over the curry and cover with a lid. After 5 – 7 minutes, open and add beaten yoghurt. Mix well. Serve warm with rice and other side-dishes.
Did you use the English cucumbers or the ones you get at the Indian grocery store?
Thanks
I used the one available at Indian grocery stores (yellow colored one)…Will update the recipe.
I tried this last week and was wonderful. Now I’m gonna level up myself and try your beef varattiyathu. Thanks.