A tangy Mangaluru cucumber Majjige Huli, very typical south Indian curry for lunch or dinner. The dish is specially prepared during the summer, as it lowers the body temperature.
Wash the cucumber and peel the skin.
You can discard the seeds by removing them, cut the cucumber into small 1/2 inch pieces.
Add 2 cups of cucumber with 2 cups of water and keep it for boiling.
Grate 1 cup of coconut.
Add curry leaves to the diced cucumber. Let it boil for 15 mins on high flame, the cucumber should be soft when you prick it by knife.
Transfer the grated coconut onto the mixer along with 1/2 cup water, grind it to a fine paste.
In a different pan, heat 1 tbsp of oil, add 1 tsp mustard seeds, 1 tsp methi seeds, 1 tsp jeera seeds and green chilies (sliced). Fry it till the mustard seeds start spurting.
Add the above tempering onto the cucumber pieces and cook it for 5 mins. Add salt and mix it well.
Add the coconut mix to the above mixture, let it cook for 5 mins.
Turn off the flame and let it cool to room temperature. Add 1 cup of curd before serving. Mix it well.
Enjoy the curry with rice.
Ingredients
Directions
Wash the cucumber and peel the skin.
You can discard the seeds by removing them, cut the cucumber into small 1/2 inch pieces.
Add 2 cups of cucumber with 2 cups of water and keep it for boiling.
Grate 1 cup of coconut.
Add curry leaves to the diced cucumber. Let it boil for 15 mins on high flame, the cucumber should be soft when you prick it by knife.
Transfer the grated coconut onto the mixer along with 1/2 cup water, grind it to a fine paste.
In a different pan, heat 1 tbsp of oil, add 1 tsp mustard seeds, 1 tsp methi seeds, 1 tsp jeera seeds and green chilies (sliced). Fry it till the mustard seeds start spurting.
Add the above tempering onto the cucumber pieces and cook it for 5 mins. Add salt and mix it well.
Add the coconut mix to the above mixture, let it cook for 5 mins.
Turn off the flame and let it cool to room temperature. Add 1 cup of curd before serving. Mix it well.
Enjoy the curry with rice.
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