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Onam recipe: Vellarikka Moru Curry

By Manjula Nair
Last updated on: August 20, 2015 18:34 IST
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Onam is here and so are the tasty preparations. Manjula Nair shares a traditional yoghurt and coconut based recipe from her mother's kitchen.

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The festival of Onam is synonymous with elaborate flower carpet arrangements and a traditional feast.

In Vellarikka Moru Curry, the Indian cucumber is cooked in a spicy coconut and yoghurt gravy.

Here's the recipe:

Vellarikka Moru Curry

Vellarikka Moru Curry

Ingredients

  • 250 gm vellarikka (cucumber) diced 1 inch thick
  • 1 cup grated coconut
  • 1 tsp jeera
  • 8 green chillies
  • 1 cup yoghurt
  • 1 tsp turmeric powder
  • A sprig of curry leaves with petiole
  • Salt as required

For tempering

  • 2 tsp coconut oil
  • 1/2 tsp fenugreek seeds
  • 1 tsp mustard seeds
  • 1-2 dry red chillies
  • 4-5 curry leaves

Method

  • In a deep-bottomed vessel, add cucumber, two cups of water, salt and turmeric powder and cook on slow to medium flame for 10 minutes till cucumber pieces are tender.
  • Grind a mixture of coconut, cumin seeds, green chillies and yoghurt. Keep aside.
  • Add this ground mixture to the cooked cucumber. Cook over low flame for 3 to 5 minutes. Do not cook over high flame or allow it to come to a boil.
  • Add curry leaves with the petiole when you see a frothy layer.
  • Turn off the heat and cover with a lid.
  • In a tempering pan, heat some coconut oil, add fenugreek seeds, mustard seeds, dry red chillies and curry leaves. Allow it to splutter.
  • Add this to the curry and serve hot with rice or roti.

Image courtesy: s4's world/Creative Commons

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