Onam recipe: Vellarikka Moru Curry

Onam is here and so are the tasty preparations. Manjula Nair shares a traditional yoghurt and coconut based recipe from her mother's kitchen.

You can share yours too!

The festival of Onam is synonymous with elaborate flower carpet arrangements and a traditional feast.

In Vellarikka Moru Curry, the Indian cucumber is cooked in a spicy coconut and yoghurt gravy.

Here's the recipe:

Vellarikka Moru Curry

Ingredients

• 250 gm vellarikka (cucumber) diced 1 inch thick
• 1 cup grated coconut
• 1 tsp jeera
• 8 green chillies
• 1 cup yoghurt
• 1 tsp turmeric powder
• A sprig of curry leaves with petiole
• Salt as required

For tempering

• 2 tsp coconut oil
• 1/2 tsp fenugreek seeds
• 1 tsp mustard seeds
• 1-2 dry red chillies
• 4-5 curry leaves

Method

• In a deep-bottomed vessel, add cucumber, two cups of water, salt and turmeric powder and cook on slow to medium flame for 10 minutes till cucumber pieces are tender.
• Grind a mixture of coconut, cumin seeds, green chillies and yoghurt. Keep aside.
• Add this ground mixture to the cooked cucumber. Cook over low flame for 3 to 5 minutes. Do not cook over high flame or allow it to come to a boil.
• Add curry leaves with the petiole when you see a frothy layer.
• Turn off the heat and cover with a lid.
• In a tempering pan, heat some coconut oil, add fenugreek seeds, mustard seeds, dry red chillies and curry leaves. Allow it to splutter.
• Add this to the curry and serve hot with rice or roti.

Image courtesy: s4's world/Creative Commons

ALSO SEE

• TRY OUT! Six easy and quick traditional Onam recipes
• Onam recipes: Sambaar, Avial, Kaalan and more

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