CUCUMBER MORE KUZHAMBU

I use cucumber in my daily food the reason that it is a vegetable which keeps me away from any urine issue. Since water content in this is 80 % it satisfies the thrust and also able to manage our weight.

Cucumber More Kuzhambu, was very different experience for me because, once this vegetable gets cook gives very different aroma. I learnt this in one of cookery show of Jaya TV. Came out very well.

Cucumber More Kuzhambu

Preparation time: 5 minutes (Approximately)

Cooking time: 20 minutes (Approximately)

Serving: 4persons

Ingredients

Curd-1 ½ cups

Grated Coconut-6-8 tabs

Green chillies-6-10 (as per your taste)

Bengal gram Dal-2 tabs

Raw rice- 1 tsp

Coriander seeds-1 ½ tsp

Whole Black gram – 2 tsp

Fenugreek seeds- ½  tsp

Coconut Oil-2 tsp     

Split black gram dal- 1 tsp

Mustard seeds- 1 tsp

Dry red chillies-2

Curry leaves- few

Solid asafoetida- small piece

Cucumber- 1 large (cut in round slice)

Salt-as per taste

Turmeric Powder – ¼ tsp

Method

·         Wash and soak Bengal gram dal and rice before half an hour.

·         Heat a kadai and dry roast black gram and coriander seeds, till you get nice aroma of it.

·         Remove it from kadai and keep aside.

·        Heat oil in kadai and put rai dana, asafoetida, dry red chillies, split black gram dal, fenugreek seeds and curry leaves.

·         Once mustard seeds cracked then add cucumber with salt and turmeric powder.

·         Cover it with a lid and cook till cucumber is ¾th tender.

·      Meanwhile grind green chillies, coriander seeds, black gram, soaked Bengal gram dal, rice and coconut.

·         Make a course paste.

·         Now add curd to paste and grind it again.

·         Filter this in strainer so you get good creamy consistency of it.

·         Once vegetables are cooked then add this to cooked cucumber

·         Keep stirring it.

·         Add required more salt.

·         Give one to two boil and remove it from flame.

·         Serve with hot rice.