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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut the Mangalore cucumber in half and scoop out the seeds. Cut it into medium-sized cubes with the skin on.
Transfer the cucumber cubes to a cooking vessel. Add rock salt, turmeric powder and water.
Cover and cook until the cucumber is tender.
Heat coconut oil in a pan.
Add urad dal, coriander seeds and chana dal. Roast on low-medium heat until aromatic and lightly golden.
Add the dry red chillies and fresh coconut cubes. Roast for a few minutes, taking care not to burn the spices or coconut.
Remove from the heat and allow the roasted mixture to cool completely.
Transfer it to a mixer jar. Add 1 ladle of the cooked Mangalore cucumber along with about ¼ cup of its cooking broth.
Grind to a smooth, fine paste.
Add the ground masala to the cooked cucumber and mix well. Bring the curry to a good boil and simmer for a few minutes so the flavours blend.
Heat coconut oil. Add finely chopped onion and sauté until translucent.
Pour the tempering over the curry and mix gently.
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Keeping the cucumber skin on adds texture and flavour to this traditional curry.
Adding some cucumber broth with cooked cubes while grinding gives the masala a lovely consistency and helps retain flavour.
The final coconut oil and onion tempering gives this traditional curry its characteristic aroma and taste.
Can I use a different type of cucumber?
Mangalore cucumber is preferred for its unique texture and flavor, but you can try using other cucumbers if unavailable.
What can I serve with this curry?
This curry pairs beautifully with steamed rice, pickle, and papad.
Is it necessary to use fresh coconut?
Fresh coconut adds a distinct flavor, but you can use desiccated coconut if fresh is not available.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make this curry less spicy?
Yes, reduce the number of dry red chillies to make the curry less spicy.
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