|
Ingredients
|
For 4
|
For 100
|
|
Cucumber (large orange variety)
|
225gms
|
5.6kg
|
|
Fresh coconut
|
115gms ( ½ )
|
10 – 12
|
|
Green chillies
|
10gms
|
250gms
|
|
Turmeric
|
1/8 tsp
|
10gms
|
|
Cumin
|
a pinch
|
10gms
|
|
Small onions
|
2
|
30gms
|
|
Red chilli
|
1
|
20gms
|
|
Mustard seeds
|
1 tsp
|
15gms
|
|
Onions (small)
|
1
|
20gms
|
|
Curry leaves
|
1 spring
|
1 bunch
|
|
Coconut oil
|
15ml
|
250ml
|
|
Salt
|
to taste
|
100gms
|
|
Curds (sour)
|
150ml
|
3.75lit
|
Wash and peel cucumber; cut into 2.5 cm (1”) pieces. Slit
green chillies. Mix together green chillies, half the turmeric, cucumber
pieces, salt and enough water to cover vegetables. Simmer till tender. Grind
together coconut, remaining turmeric, onion and cumin to a very fine paste. Mix
together ground ingredients with beaten curds and a little water if thick. When
cucumber is cooked add curds mixture. Heat to simmering point over gentle heat,
stirring gently. Do not allow to boil. Remove from fire when quite hot. In a
fry pan heat the oil. Add sliced onion, whole red chilli and curry leaves. When
onion browns, add mustard seeds. When seeds crackle pour over curry. Stir well.
N. B. Do not cover till cooked. This curry can
be kept for two days at room temperature.
