Why cucumber?
low in calories and high in water content. They are a good source of several nutrients that are essential for overall health. Good for weight loss.
cucumber moong dal curry
Vellarikai kootu is a traditional South Indian dish that features fresh cucumbers cooked in a creamy and mildly spiced dal and coconut-based gravy
CAN I USE baby cucumber WITH THE PEEL?
Yes, baby cucumber skin is edible, you cucumber with or without skin according to your preference. If you like using regular big cucumber, feel the skin then use it for Indian cooking.
Taste cucumber before cooking
Just like ridge gourd /snake gourd, some cucumber tends to be bitter and it is always recommended to try a small piece first before making kootu. Bitter ones need to avoid so it is better to taste them.
WHAT KIND OF DAL SHOULD I USE FOR Cucumber MOONG DAL?
In our home, I prefer using Moong dal for my kootu varieties. You can use any dal of your choice.
HOW TO MAKE INSTANT POT Cucumber DAL?
You can cook in " rice" mode and follow the rest of the procedure.
CAN I SKIP ASOFEOTIDA?
Asofeotida enhances kootu flavors and it is good for digestion so I prefer adding it. You can add the Asofeotida according to your choice.
WHAT IS THE BEST COMBO FOR vellarikai KOOTU?
It tastes best as a rice accompaniment when paired with potato roast, brinjal curry, raw banana roast. It also goes well as a side for tamarind-based kuzhambu variety, rasam variety.
CAN I USE ANY OTHER OIL?
Yes you can use the oil of your choice but coconut oil gives the best flavor for the coconut-based cucumber kootu recipe
CAN I INCREASE GREEN CHILLI?
Adjust the spicy according to your taste.
Kootu recipes in TMF
Pressure cooker based recipes in TMF
cucumber recipes
Ingredients
Pressure cook
1/4 cup moong dal 3/4 cup water 150 grams of baby cucumbers, chopped 1/4 teaspoon turmeric powder 1/8 teaspoon sesame oil
To Grind
1/4 cup coconut 1/2 teaspoon cumin seeds 1 green chilli Little water
Vellarikka kootu
Water as required Curry and coriander leaves few Required salt 1/8 teaspoon turmeric powder freshly crushed pepper
To temper
1/2 teaspoon mustard seeds 1 teaspoon coconut oil 1/2 teaspoon ginger powder 1 teaspoon urad dal 1/2 teaspoon asafoetida
add chopped cucumber, dal, water, turmeric powder, and sesame oil to a pressure cooker
Cook for 5 whistles and do natural pressure release
Grind coconut, cumin seeds, green chilli, and water; keep aside
Mix well and mash the cooked dal
add ground coconut, water, curry leaves, coriander leaves, turmeric powder, and required salt; mix well
furthermore, add crushed pepper; mix well
boil for 5 minutes or till kootu comes to desired consistency
turn off the stove Add coconut oil to a pan and turn on the stove on medium flame
When the oil turns hot add mustard seeds and urad dal; splutter
Furthermore asafoetida and ginger powder; mix well
Turn off the stove and Transfer to the kootu
