Ingredients:
Dosakai / Velarikai / Cucumber - 2 big
Small Onion - 10 to 15
Coconut - one to two handfuls
Sambar Powder - 3 spoon
Tamarind Juice - from a small lemon size
Jaggery - 1 spoon
Mustard seeds, Curry, and Coriander leaves for seasoning
Preparation:
1. Wash and cut Cucumber as shown in the picture. Cut crisscross but don't cut fully. Also, chop small onions and set aside.
2. In a kadai, add a few spoons of oil and splutter mustard seeds.
3. Add chopped small onion and saute well.
4. Add the chopped cucumber (crisscross cut) and saute for some time.
5. As the cucumber gets cooked, add the diluted tamarind juice, sambar powder, jaggery, and salt and give it a good boil.
6. Add ground coconut and continue to boil until it turns to a gravy consistency. Add water and adjust if required.
7. Add chopped curry and coriander leaves.
8. Tasty Dosakai Pulusu | Velarikai Kulambu | Cucumber Gravy is ready. Serve hot with rice.
Notes:
1. Sambar powder used in this curry is usually prepared fresh while preparing this curry.
Below is the recipe for preparing quick and fresh sambar powder:
Urad dhal - 3/4 spoon
Channa dhal - 1 spoon
Coriander seeds - 2 spoons
Jeera - 1/4 spoon
Methi - less than 1/4 spoon
Hing - a pinch
Red Chillies - 3 or 4
Saute all the above ingredients in a few drops of oil until you get a nice aroma. Take care not to burn any of the dhals. Just when you get a nice aroma and the dhals turn slightly brown, switch off the flame and allow it to cool. Use a mixie and grind to a fine powder consistency.
In case you don't have time then use the already grounded sambar powder. Please refer to our sambar powder recipe to prepare in large quantities.
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