Cucumber Mor Kootu

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: Easy

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Cucumber Mor Kootu

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Recipe by S Kamala Course: KootuCuisine: Indian, Tamil, KeralaDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes

This 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.

2 Comments

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

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