The vegetable I am using, I call it cucumber, but this really is not the regular salad cucumber most of us would be more familiar with. The market I get it from labels it "Malabar Cucumber" and I doubt if this is available very far from South India. Anyway, this was such an easy recipe, I just had to share it. You could substitute with carrots, just steam the carrots a bit before you start with the actual recipe because they will not cook this fast.
Since "certain people" felt my previous post did not have detailed enough photos:
|Cut the cucumber into half and quarter each half. Peel and deseed each of the wedges.|
|Slice each wedge into smaller strips and then dice the strips.|
Cucumber - 250 g
Coconut - About 5 heaped tablespoons
Curd/Yogurt - 3/4 cup (this needs to be khatta, sour - just leave home-made curd out longer than you would usually do)
Green chilies - 2
Black mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Make a thick paste with coconut, mustard seeds, cumin seeds, chili, and just enough water to help in making a smooth paste. In a microwave safe bowl, add the diced cucumber, coconut paste, and any remaining yogurt.
Add salt to taste. Mix and place the bowl in the microwave to cook - I keep it on the 100% power setting for 2 minutes. Just watch for the mixture to start boiling and take out soon as it reaches a boil - takes less than 2 minutes if the quantity is lesser.
Now you just need to do the tempering. You would need:
- Cooking oil - Authentic Kerala cuisine uses coconut oil, but you could use something like sunflower oil.
- Mustard seeds - 1/2 tsp - wait till the seeds splutter and then add,
- Dry red chilies - 1 (broken into half - I forgot to do that)
- Curry leaves - 1 sprig
- Methi seeds - about 10 seeds - yup count and take :D
- A pinch of asafoetida.
|Take pic and mix :D|
Traditionally served with rice as a side dish, I like eating this with chapatis or paranthas.
Yogurt needs to be sour make this dish. If its not sour enough, the dish is going to taste very boring.