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    Home » Uncategorized

    Last Updated: July 17, 2020 | First Published on: September 4, 2011 by Hari Chandana Ponnaluri

    Vellarikka Pulissery | Onam Sadhya Recipes

    5 shares
    Ingredients :Chopped Lemon Cucumber : 1 cup

    Thick Yogurt : 1 cup

    Turmeric : ¼ tsp

    Red Chilli Powder : ½ tsp

    Salt to taste

    Grind Together :

    Fresh Coconut : ½ cup

    Cumin Seeds : ½ tsp

    Green Chillies : 3 or 4

    For Tempering :

    Coconut Oil : 1 tbsp

    Finely Chopped Onion : 1 tsp

    Finely Chopped Ginger : 1 tsp

    Mustard Seeds : ½ tsp

    Fenugreek Seeds : ¼ tsp

    Dried Red Chillies : 3

    Hing : ⅛ tsp

    A few Curry leaves

    Method :

    Wash, peel and chop the cucumber into pieces. In a saucepan, add the cucumber pieces, turmeric powder, red chilli powder and water and cook till almost done. Meanwhile, grind the coconut, cumin seeds, green chillies and some water into a smooth paste. Add the ground coconut mixture to the cucumber and mix well. Then add some water and salt to it and let it cook for 5 minutes. Now add the beaten curd and cook for a minute and switch off the flame. Heat a tablespoon of coconut oil and add the mustard seeds and fenugreek seeds and let them splutter. Now add the hing, curry leaves, finely chopped onion, chopped ginger and red chillies and fry until brown color. Switch off the flame and dunk everything into the gravy and mix well. Serve with rice.

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    1. Jayasri Ravi says

      September 05, 2011 at 6:29 pm

      lovely delicious I too make this, lovely click

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