Mangalore cucumber curry: Recipe

Mangalore cucumber curry is a traditional South Indian dish made with Mangalore cucumber, coconut, and spices. This curry has a unique flavor and is mildly spiced, making it perfect for those who prefer a milder taste. The Mangalore cucumber adds a refreshing and crunchy texture to the curry, while the coconut and spices give it a rich and aromatic taste. It is typically served with steamed rice or roti and makes for a delicious and wholesome meal.

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30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Mangalore cucumber curry:
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Ingredients for Mangalore cucumber curry: Recipe

  • 1/5 Mangalore Cucumber
  • 0.40 tablespoon Oil
  • 1/5 teaspoon Mustard Seeds
  • 1/5 teaspoon Cumin Seeds
  • as required A Few Curry Leaves
  • 1/5 Onion, Chopped
  • 0.40 Tomatoes, Chopped
  • 1/10 teaspoon Turmeric Powder
  • 1/5 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/10 cup Grated Coconut
  • 0.40 Green Chilies
  • as needed A Handful Of Coriander Leaves
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Mangalore Cucumber Curry: Recipe

Cooking Directions

  • STEP 1.Peel and chop the Mangalore cucumber into small pieces.
  • STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
  • STEP 3.Add chopped onions and sauté until they turn golden brown.
  • STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
  • STEP 5.Add the chopped Mangalore cucumber and mix well. Cook for a few minutes.
  • STEP 6.In a blender, grind coconut, green chilies, and coriander leaves to a smooth paste.
  • STEP 7.Add the coconut paste to the pan and mix well. Cook for another 5 minutes.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

  • Make sure to choose a ripe and firm Mangalore cucumber for the best taste and texture.
  • You can adjust the spiciness of the curry by adding more or less red chili powder.
  • If you prefer a thicker curry, you can add a tablespoon of roasted gram flour (besan) to the coconut paste.

Storage and Serving

  • Leftover Mangalore cucumber curry can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving and adjust the consistency with a little water if needed.
  • Serve the curry hot with steamed rice or roti for a complete meal.
Nutrition
value
30
calories per serving
2 g Fat< 1 g Protein2 g Carbs3 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    < 1g
  • Carbs
    2g
  • Fiber
    3g

MacroNutrients

  • Carbs
    2g
  • Protein
    < 1g
  • Fiber
    3g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    42mg
  • Iron
    < 1mg
  • Vitamin A
    42mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    8mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    29mg
  • Manganese
    4mg
  • Phosphorus
    16mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp