Vellarikka (Yellow Cucumber) Moru Curry

Ingredients (Serves 5 – 6)

1. Vellarikka (yellow cucumber) – 1 small, peeled, seeded and cubed

Turmeric powder – 1/2 tsp

Chilly powder – 1/2 tsp

Green chilies – 2, slit

Curry leaves – A few

Salt – To taste

1. Yoghurt – 2 cups, (Add 1/2 cup water to the yoghurt and beat well)

To season

1. Coconut oil – 1 tbsp

Mustard seeds – 1/2 tsp

Dried red chilies – 2, broken

Uluva / fenugreek seeds – 1 pinch

Curry leave – 12s – A few

Ginger – 1 tsp, finely chopped

Garlic – 1 medium, finely chopped

Shallots – 2, thinly sliced

Method

1. Cover and cook the ingredients numbered 1 for about 10 minutes until most of the moisture evaporates. Add beaten yoghurt and mix well. Stir continuously for a few minutes until heated through (do not boil).

2. Heat coconut oil in a small kadai. Splutter mustard seeds and fry dried red chilies and fenugreek seeds. Add curry leaves, ginger, garlic and shallots when the fenugreek seeds turn reddish. Fry until they turn golden. Switch off. Pour this seasoning over the curry. Keep covered for 10 minutes. Serve warm with rice and other side-dishes. It tastes best after a few hours.