This tangy kootu is made with yoghurt and cucumber. It can be served as a side dish for any Kara Kuzhambu.
Brinjal Kara Kuzhambu
Cooks in 70 minutesDifficulty: EasyThe brinjal kara kuzhambu goes well with rice
Cucumber Mor Kootu
Course: KootuCuisine: Indian, Tamil, KeralaDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
15
minutesThis tangy kootu is made with yoghurt and cucumber. It can be served as a side dish for any Kara Kuzhambu.
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
Asafoetida Powder – a pinch
Curry leaves – few
Directions
- 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.
- Add 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, asafoetida, red chilli and curry leaves.
Notes
- This dish can also be prepared with Bottle gourd or with Ash gourd.