Cucumber Moor Kootu

Ingredients

  • Cucumber – 1 No
  • Curd – 1 cup
  • Coconut gratings – 1/2 cup
  • Green Chilli – 1 or 2 (depends on its size)
  • Jeera – 1/2 teaspoon
  • Salt – 1/2 teaspoon or as per taste
  • For seasoning:
  • Oil – 1 teaspoon
  • Mustard – 1/2 teaspoon
  • Fenugreek – 1/4 teaspoon
  • Red Chilli – 1
  • Asafotida Powder – a pinch
  • Curry leaves – few

Directions

  1. Remove the skin, seeds and inner portion from the cucumber and cut it into small pieces.
  2. Grind coconut, green chilli and jeera to a coarse paste.
  3. Put the cucumber pieces in a vessel and cook on medium flame till it is half cooked. No need to add water. It will cook on its own juice. (You can also microwave it for one to two minutes). Then add ground coconut paste and salt and stir gently and cook for few seconds. Do not overcook.
  4. Remove from stove and cool it.
  5. Beat the curd and add to the cucumber. Mix well and season it with mustard, fenugreek, asafotida, red chilli and curry leaves.
  6. Can be served as a side dish for any Kara Kuzhambu.
  7. Note: You can also prepare this kootu with Bottlegourd or with Ashgourd.

2 Comments

  1. Tried this with the cucumber from the garden. Came out well. Thanks for the recipe.

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