Cucumber Kootu | Vellerikkai Kootu
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.
Servings: 4 people
Calories: 178kcal
Equipment
- Heavy Bottomed Pan
Ingredients
- 250 gms Cucumber (one small piece)
- 1½ tablespoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 Pinch Turmeric Powder
- 1 teaspoon Salt (adjust to your taste)
For Tempering
- 1 teaspoon Mustard Seeds
- 1 tablespoon Urd Dhal
- 1 tablespoon Oil
- Few Curry Leaves
For Grinding
- 2 tablespoon Grated Coconut
- 1 no Red Chili
- 1 teaspoon Jeera
- 2 teaspoon 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 ½ 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.
Nutrition
Serving: 70g | Calories: 178kcal | Carbohydrates: 12g | Protein: 4g