Cucumber Kootu | Vellerikka Kootu
Traditional Stew using Cucumber
Cucumber Kootu is a stew made by cooking the Cucumber (Vellerikkai) in the coconut based gravy with freshly ground spices. This kootu can be used as a side for any sambar or vatha kuzhambu and also as a side for rotis.
Cucumber Kootu (Vellerikkai Kootu) is one of the common recipe made using Cucumber. It’s made using freshly ground coconut along with spices and moong dal. It goes very well with any kuzhambu varieties as an accompaniment.
I am a great fan of cucumber. Cucumber has many healthy benefits. I use cucumber in my day to day cooking. Cucumber adds a great flavour to the dishes especially Thengai Araitha Kuzhambu, Mor Kuzhambu etc. Cucumber Stew (Vellarikaai Kootu) is a simple and delicious stew which goes well with any spicy kuzhambu varieties.
What is Kootu ?
Kootu or Stew is one of the important part of South Indian Meal. We make stew with lots of different vegetables. We can make very yummy and rich kootu with Cabbage, Cucumber, Snake gourd, Ridge Gourd, mixed veggies etc. Most of the veggies which are rich in water content would be a perfect veggie for kootu. We usually add ground coconut to get taste and right consistency.
Different Variations in making Cucumber Kootu (Vellierikka Kootu)
- With Tamarind – Some wish to add tamarind mixture to the kootu. This also tastes good
- Skip the Coconut – We can skip the coconut but add only the dal mixture to the kootu
- With Onion and Sambar Powder – If you wish to use this as an accompaniment to Chappathi, then you can add onion to this kootu. Also skip the coconut, but cook with dal mixture and sambar powder
- Cucumber Dal – This is with whole masala, Onion, Tomato and other spices. Goes very well with Chappathi
SEE Also :
Recipe Card to make Cucumber Kootu
Cucumber Kootu | Vellerikkai Kootu
Equipments Needed
- Heavy Bottomed Pan
Servings: 4 people
Calories: 178kcal
Cucumber Kootu is a stew made by cooking the Cucumber (Vellerikkai) in the coconut based gravy with freshly ground spices. This kootu can be used as a side for any sambar or vatha kuzhambu and also as a side for rotis.
Print Recipe
Ingredients
- 250 gms Cucumber (one small piece)
- 1½ tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 Pinch Turmeric Powder
- 1 tsp Salt (adjust to your taste)
For Tempering
- 1 tsp Mustard Seeds
- 1 tbsp Urd Dhal
- 1 tbsp Oil
- Few Curry Leaves
For Grinding
- 2 tbsp Grated Coconut
- 1 no Red Chili
- 1 tsp Jeera
- 2 tsp Rice
Instructions
Preparation
- Soak the chana dal for 15 mins.
- Soak the rice for 15 mins
- Wash, peel the cucumber, discard the seeds and chop the cucumber into medium bite size pieces and keep it aside.
Cooking Dal
- Drain water from soaked dal and take in a pan. Add fresh water and cook the dal till its 90% done.
Grinding
- While the dal is getting cooked, take the soaked rice in a mixer jar along with grated coconut, jeera, red chili and cumin seeds.
- Grind it to smooth paste. Coconut-spice paste ready!
Cooking Cucumber
- Add the cucumber pieces to a sauce pan along with 1/2 cup of water, turmeric and salt and cook them till the cucumber is soft and tender.
- When the cucumber becomes soft and fully cooked, add the coconut spice paste and give a mix. Add water and adjust the consistency.
- Bring the kootu to boil and switch off the flame
Tempering
- Heat oil in a pan, add mustard seeds. When mustard seeds starts to sputter, add urad dal and curry leaves.
- Add this tempering to the kootu. Give a good mix.
Serving
- The delicious Cucumber Stew is now ready to serve with rice.
Nutritional Info
Nutrition Facts
Cucumber Kootu | Vellerikkai Kootu
Amount Per Serving (70 g)
Calories 178
% Daily Value*
Carbohydrates 12g4%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
PREPARATION
- Soak the chana dal for 15 mins.
- Soak the rice for 15 mins
- Wash, peel the cucumber, discard the seeds and chop the cucumber into medium bite size pieces and keep it aside.
COOKING DAL
- Drain water from soaked dal and take in a pan. Add fresh water and cook the dal till its 90% done.
GRINDING
- While the dal is getting cooked, take the soaked rice in a mixer jar along with grated coconut, jeera, red chili and cumin seeds.
- Grind it to smooth paste. Coconut-spice paste ready!
COOKING CUCUMBER
- Add the cucumber pieces to a sauce pan along with 1/2 cup of water, turmeric and salt and cook them till the cucumber is soft and tender.
- When the cucumber becomes soft and fully cooked, add the coconut spice paste and give a mix. Add water and adjust the consistency.
- Bring the kootu to boil and switch off the flame.
TEMPERING
- Heat oil in a pan, add mustard seeds. When mustard seeds starts to sputter, add urad dal and curry leaves.
- Add this tempering to the kootu. Give a good mix.
SERVING
- The delicious Cucumber Stew is now ready to serve with rice.
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I have made this recipe so many times and absolutely love it. thanks for all your recipes.
Your recipes are all very tasty and I love all your recipes.Thanks.
I am getting a bounty of Vellarikai from the garden this year. Guess I have to try this out now ! 🙂
Nice recipe have done it before going to do it again today
I tried this recipe and it tasted great. Thank u dear.
So happy to hear Divya. Thanks
Hi, i am planning to make this dish. Is vellarikai same as normal cucumbers that we get or some other variety?
yes vellarikai is same as normal cucumbers
When do we add the cooked dal to cucumber? Or hve I missed smethg?
Cooked dal is added after the cucumber becomes soft.
You have not mentioned what to do with the boiled chana dal
Add the boiled chana once the cucumber is cooked.
Subbuji your pic of Kori looks yummy and nice but the way you prepare looks different post the proper recipe so that we can do the same.