Clik here to view.
Image may be NSFW.Clik here to view.
Shall we start this New year with something that is comforting and familiar?
I went through my drafts several times to decide, what should be the first post for 2015. It got me to a stage where I was so confused and started pulling out my hair. Since I cant afford to do any more damage to my already thinning hair, I zeroed in on this recipe.
Also these days most people I meet, are talking about how their weighing machines is having a mind of their own and showing some extra pounds… Well I believe, it’s got to do with their weighing machine and not the extra pounds contributed by the holiday eating ;) All the more reason to share a light and simple and comforting recipe.
This is a glorified “moru kachiyathu” recipe. The addition of vellarikka and ground coconut gives a different texture to the gravy. Also the slight coco-nutty taste is a welcome change from the usual moru kachiyathu.
Here you go with the recipe..
Grind together coconut and cumin with 1/4 cup water to a smooth paste. Add ground coconut to buttermilk or whisked yogurt and mix well…
Image may be NSFW.
Clik here to view.
Cook together vellarikka, green chilli, turmeric powder with salt and 1 cup water. Cook till the vellarikka becomes tender and water is almost dried…
Image may be NSFW.
Clik here to view.
Add coconut buttermilk / yogurt mixture to cooked vellarikka and mix well. Stir continuously until the steam comes through the spatula. Dont let it boil. It will take around 5-7 minutes…
Image may be NSFW.
Clik here to view.
In another pan, heat oil and crackle the mustard and fenugreek seeds, add dried red chilli, small onion and curry leaves. Fry till the onion turns golden brown. Add this to the vellarikka moru curry and mix well…
Image may be NSFW.
Clik here to view.
- Vellarikka (golden cucumber) - 250 gms (measured before cleaning), cut into bute size pieces
- Green chilli - 3, slit lengthwise
- Turmeric powder - ½ - 1 tsp
- Buttermilk / whisked yogurt - 500 ml
- Coconut - ¾ cup
- Cumin (jeera) - a pinch
- Fenugreek seeds (uluva) - a pinch
- Mustard seeds - ½ tsp
- Small onion - 4, sliced
- Dry red chilli - 2
- Salt
- Oil - I used coconut oil
- Curry leaves
- Grind together coconut and cumin with ¼ cup water to a smooth paste. Add ground coconut to buttermilk or whisked yogurt and mix well.
- Peel the skin and remove the seeds from vellarikka and cut into bite size pieces. Cook together vellarikka, green chilli, turmeric powder with salt and 1 cup water. Cook till the vellarikka becomes tender and water is almost dried.
- Add coconut buttermilk / yogurt mixture to cooked vellarikka and mix well. Stir continuously until the steam comes through the spatula. Dont let it boil. It will take around 5-7 minutes. After removing from gas, stir for a few more minutes.
- In another pan, heat oil and crackle the mustard and fenugreek seeds, add dried red chilli, sliced small onion and curry leaves. Fry till the onion turns golden brown. Add this to the vellarikka moru curry and mix well.
- Serve hot with rice.
You can store this in fridge for 2-3 days. Bring it to room temp before serving or reheat it using double boiler method, otherwise it may curdle.
Those in Gulf, can use full fat or low fat laban to make this.