Cucumber Mor Kuzhambu Recipe (Cucumber Curry)
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
- 3 to 4 Cucumber , peeled and chopped
- 1/2 cup Fresh coconut , scrapped
- 1 inch Ginger , chopped
- 1 teaspoon Mustard seeds
- 3 to 4 Green Chillies , chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 5 to 6 sprig Coriander (Dhania) Leaves
- 2 to 3 tablespoons Hung Curd (Greek Yogurt)
- Salt , to taste
How to make Cucumber Mor Kuzhambu Recipe (Cucumber Curry)
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.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.