Cucumber Majige Huli


Cucumber – 2 medium-sized
Yogurt – 1.5 cups
Water – 2 cups
Turmeric powder – 1/4 tsp

For Paste:
Grated Coconut – 1/2 cup
Chutney dal – 2 tbsp
Cumin seeds – 1.5 tsp
Coriander seeds – 1 tsp
Ginger – 1 inch
Green chilli – 1 to 2
Curry leaves – 5 to 6

For Tempering:
Coconut oil – 1 tsp
Red chillies – 1
Udad dal – 1 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Curry leaves – 5 to 6

For Garnish:
Chopped coriander leaves


Grind all the ingredients mentioned under “For Paste” with little water into a smooth paste.

In a bowl, add yogurt and beat well. Add the ground paste and mix well. Set it aside.

Wash,Peel and chop cucumber into medium-sized pieces.

Heat a large vessel with water . Once water comes to a boil, add cucumber pieces,turmeric powder and salt.
Cover and cook till cucumber pieces are tender.

Add the yogurt mixture and cook the gravy for another 10 minutes or till the raw smell of the paste goes away.

Heat a tadka pan with oil. Once oil is hot, add mustard seeds,udad dal and red chillies and fry till mustard seeds splutter.
Add hing and curry leaves and fry for few seconds.

Pour the tadka over the gravy. Garnish the gravy with chopped coriander leaves.

This dish goes well with Rice and Adai dosa.


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