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
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
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.
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