//Vellarikkai Mor Kuzhambu//
Ingredients:
- Cucumber – 2 cups
- Fresh curd – 1.5 cups
- Toor dhal – 1.5 tsp
- Coriander seeds – 2 tsp
- Raw rice – ½ tsp
- Cumin seeds – 1 tsp
- Fresh Ginger – 1-1 ½ inch
- Grated coconut – ½ cup
- Green chilli – 2 nos
- Curry leaves – 1 sprig
- Water – 1 cup
- Salt – to taste
Tempering:
- Cold pressed coconut oil – 2 tblsp
- Mustard seeds – ½ tsp
- Urad dhal – ¼ tsp
- Dry red chili – 1 no
- Curry leaves – few
Procedure:
- Soak the toor dhal, coriander seeds, cumin seeds and raw rice for 1 hour.
- Boil the cucumber with a cup of water in a sauce pan for about 4-5 mins.
- Meanwhile, grind the soaked items along with green chili, fresh ginger, curry leaves and freshly grated coconut. Grind it very smooth fine paste and keep aside.
- Add the freshly grounded masala into the cucumber mixture and bring it to boil.
- Beat the fresh curd smoothly or you can pulse it in the blender.
- Add the beaten curd to the kuzhambu mixture under low flame along with some salt to taste.
- Under very low flame, allow it to cook till it just turns frothy, Turn off the flame
- In a small pan, heat the coconut oil, add mustard seeds let it splutter. Add urad dhal and one broken dry red chili and few curry leaves. Pour the tempering mixture to the mor kuzhambu.
- Excellent, tasty and light “Cucumber/Vellarikkai Mor Kuzhambu” is ready to serve.
