vellarikka moru curry kerala style recipe
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Vellarikka Moru Curry Recipe Kerala Style

Vellarikka moru curry recipe or South Indian style cucumber curry with curd (yogurt) makes a yummy yogurt based cucumber curry or gravy which you can easily prepare and enjoy with rice for lunch or dinner.
Course Side Dish
Cuisine Indian
Keyword cucumber curry, vellarikka moru curry, yogurt curry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 112kcal
Author Rose

Ingredients

  • 1/2 of a medium sized cucumber
  • 1 cup coconut grated or shredded
  • 1 cup yogurt add more if needed
  • 2 cups water
  • 1/4 cup extra water for cooking cucumber
  • 1/4 teaspoon salt adjust as needed
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin seeds
  • 1 green chilies

For seasoning

  • 1 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • 4 red chilies
  • 1 string fresh curry leaves

Instructions

  • Peel the cucumber half and cut lengthwise, scrape out the seeds from the inside of the cucumber.
  • Slice the cucumber in small cubes.
  • Heat oil in a pan and add mustard seeds.
  • When the mustard seeds splutter, add the red chilies and curry leaves, fry for a few seconds.
  • Add the sliced cucumber and salt, saute for about 1 to 2 minutes.
  • Add the 1/4 cup of water to the pan, stir well, cover the pan with a lid and cook the cucumber in very low heat for about 8 minutes or until the cucumber slices are cooked enough.
  • Meanwhile grind the coconut along with cumin seeds, green chilies and 2 cups of water in a food processor.
  • In a separate bowl, beat the yogurt well to avoid any lumps.
  • Once the cucumber is cooked enough, add the grind coconut mixture to the pan, stir well, keep the heat very low.
  • Add the remaining spices to the pan - turmeric powder and red chili powder, mix everything well. Add more salt to the dish if needed.
  • As the mixture starts to boil, immediately switch off the stove and remove the pan from the stove, keep the pan away from heat.
  • Add the yogurt to the cucumber coconut mixture in the pan, mix everything well until all the ingredients are blended well. If  you prefer to add more yogurt, you may add a little more yogurt.
  • Cucumber yogurt curry with coconut and spices or vellarikka moru curry is ready to be served!

Notes

Serve the simple, easy and yummy vellarikka moru curry with rice for lunch or dinner along with any of the popular Kerala style side dishes like avial, cabbage thoran etc (and also pickles and Kerala style papadam) for a perfect Kerala style vegetarian lunch and dinner.

Nutrition

Calories: 112kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 156mg | Potassium: 228mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8.7% | Vitamin C: 62.2% | Calcium: 6.1% | Iron: 6.1%