Cucumber Mor Kuzhambu is a delectable curry usually served with steamed rice. Cucumber pieces are cooked till soft and then mixed with a coconut-mustard-curd gravy. This simple curry is very flavourful and uses ingredients easily available in the pantry. This is a great way to use up leftover cucumbers lurking in the refrigerator. You can alternatively use white pumpkin.
Serve Cucumber Mor Kuzhambu with steamed rice and Keerai Sambar for a comforting weekday meal.
If you like this recipe, you should also try other Kuzhambu recipes such as
Cuisine: South Indian Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Saucepan With Handle (Tea/Sauces), KitchenAid Diamond Blender
Cooks in 20 M
Total in 35 M
To begin making the Cucumber Mor Kuzhambu recipe, firstly add the cucumber pieces along with 1/2 cup water and salt to a saucepan. Cook covered till the cucumber becomes just tender.
Grind together the coconut, ginger, chillies, mustard, coriander, turmeric in a blender to a fine paste. Add little water if required to make a fine paste.
Add this coconut paste to the cucumber. Cook on low heat for 2 to 3 minutes. Adjust water and salt if required.
Add the curd and mix.
Serve the Cucumber Mor Kuzhambu with steamed rice and Keerai Sambar for a comforting weekday meal.