Remove the skin, seeds and inner portion from the cucumber and cut it into small pieces.
Grind coconut, green chilli and jeera to a coarse paste.
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.
Remove from stove and cool it.
Beat the curd and add to the cucumber. Mix well and season it with mustard, fenugreek, asafotida, red chilli and curry leaves.
Can be served as a side dish for any Kara Kuzhambu.
Note: You can also prepare this kootu with Bottlegourd or with Ashgourd.
May your life be as bright as this Kolam. Tamil New Year is on 14th April 2010. Even though it has been changed to the first day of Tamil Month of “Thai” (Pongal Day) as per Government orders, there is no change in the mind set of most of the […]
Tried this with the cucumber from the garden. Came out well. Thanks for the recipe.