Ingredients
1/2 cup grated coconut
6-8 green chillies
1/4 cup coriander leaves
2 spoon chana dal, soaked for 1/2 hour or 2 spoon chick peas
1 spoon roasted jeera
1/2 spoon turmeric powder
1 cucumber
1 cup curd
Salt to taste
For Seasoning
1/2 tbsp Mustard
A pinch of asafoetida
Oil for seasoning
2 red chillies
Curry leaves
Method
Remove the skin of the cucumber. Cut it into 4 pieces vertically and remove the seeds. Then cut it into small cubes.
Cook cubes of cucumber for 10 minutes with a glass of water.
Grind all the items in set 1 into a smooth paste using little water.
Keep a pan on the stove add 2 spoon oil in a pan. Add mustard seeds allow it to splutter, then add asafoetida, red chilli and curry leaves. After few seconds pour the grated mixture into the pan.
Simmer it for 5 minutes.
Now add cucumber cubes into the pan, add salt and mix well. If the consistency of the curry is thick add some water and simmer it for 10-15 minutes.
Allow it to cool for 10 minutes then add curd to it and mix well.
1/2 cup grated coconut
6-8 green chillies
1/4 cup coriander leaves
2 spoon chana dal, soaked for 1/2 hour or 2 spoon chick peas
1 spoon roasted jeera
1/2 spoon turmeric powder
1 cucumber
1 cup curd
Salt to taste
For Seasoning
1/2 tbsp Mustard
A pinch of asafoetida
Oil for seasoning
2 red chillies
Curry leaves
Method
Remove the skin of the cucumber. Cut it into 4 pieces vertically and remove the seeds. Then cut it into small cubes.
Cook cubes of cucumber for 10 minutes with a glass of water.
Grind all the items in set 1 into a smooth paste using little water.
Keep a pan on the stove add 2 spoon oil in a pan. Add mustard seeds allow it to splutter, then add asafoetida, red chilli and curry leaves. After few seconds pour the grated mixture into the pan.
Simmer it for 5 minutes.
Now add cucumber cubes into the pan, add salt and mix well. If the consistency of the curry is thick add some water and simmer it for 10-15 minutes.
Allow it to cool for 10 minutes then add curd to it and mix well.
