Vellarikka Moru Curry (Cucumber in Yogurt sauce)


Cucumber: 1 cup, diced
Yogurt: 1 cup
Water: ¼ cup
Shallots: 5, thinly sliced
Garlic: 1 clove, thinly sliced
Green Chili: 2 split
Dry Red Chili: 4, broken
Fenugreek Seeds: 1 pinch
Mustard Seeds: ½ tsp
Turmeric Powder: ½ tsp
Curry Leaves: 1 sprig
Salt & Oil


  • In a pan heat oil and splutter mustard seeds and fenugreek seeds
  • Add curry leaves and dry red chilies and sauté for about a minute in low heat
  • Add shallots, garlic, green chili, and turmeric powder and sauté till shallots are light brown in color
  • Now diced cucumber and salt. Cover and cook till cucumber is soft (No need to add water. If you want to add water add about 1 Tbsp)
  • Add yogurt and ¼ cup of water. (You can add more or less water depending on the thickness you prefer)
  • Let it warm through. As soon as it starts simmering, turn off the heat and serve warm with rice


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