Kerala Cucumber Curry


Serves: 4
Total Calories: 64

Ingredients

1/2 cup Coconut Milk or store-bought
1/2 cup dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
2 cups water
1 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon peeled minced fresh ginger
10 to 12 fresh whole curry leaves
1 pound small seedless cucumber, peeled and cut into 1-inch pieces
2 teaspoons coconut oil
1 teaspoon black mustard seeds
2 dried red chili peppers, such as chle de arbol, with stems
1 tablespoon minced fresh curry leaves

Directions:

1. Prepare the coconut milk. Then, place the dal, water, green chili pepper, ginger, and whole curry leaves in a large nonstick saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the dal is soft and creamy, 20 to 25 minutes.

2. Add the cucumbers and continue to cook until the pieces are soft, 5 to 7 minutes. Add the coconut milk and bring to a gentle simmer, about 5 minutes. Transfer to a serving bowl.

3. Heat the oil in small nonstick wok or saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the red chili peppers and minced curry leaves, cook about 30 seconds, then swirl into the cooked cucumber and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 64
Calories from Fat: 1

This Kerala Cucumber Curry recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Vegetarian Curries
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Crispy Fried Okra in Yogurt Sauce
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Curried Baby White Turnips with Turnip Greens
Curried Eggplant with Hot and Spicy Lentil Nuggets
Curried Fresh Peas or Corn and Potatoes
Curried Jackfruit
Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
Hyderbadi Spicy Eggplants with Roasted Peanut and Sesame Sauce
Kerala Cucumber Curry
Kerala Mixed Vegetable Curry
Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
Minty Green Curry Sauce
Minty Pot-Roasted Potato Curry
Mixed Vegetables in Tomato-Cream Sauce
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Nani Mama's Yogurt Curry with Onion Fritter
Onion Wedges in Curry Sauce
Peach Halves in Savory Ginger-Peach Sauce
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Punjabi Chickpea Drops Curry
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
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Sindhi Tamarind Curry with Vegetables
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Spicy Lentil Nugget Curry with Potatoes
Spicy Okra Curry
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