Lemon Cucumber-Yogurt Curry / Vellarikka Pulissery
A delicious buttermilk soup made with sour yogurt, lemon cucumber (vellarikka) and ground coconut paste. The soup has a unique taste of cumin seed and is seasoned with shallots and curry leaves.
Ingredients
- 1 lemon cucumber medium size
- 3/4 cup coconut grated
- 1/2 cup beaten yogurt/ Buttermilk
- 1 cup water
- 3 green chilly sliced lengthwise
- 1/4 tsp cumin seed
- 1/2 tsp turmeric powder
- 1/4 tsp chilly powder
- 1/2 tsp mustard seed
- 1/4 tsp fenugreek seed
- 2 dry red chilly
- 1 tbsp coconut oil
- Curry leaves
- Salt to taste
Instructions
- Wash and peel the cucumber skin. Remove the seeds of the cucumber. Cut it into small square pieces.
- In a deep bottomed pan, add the cucumber pieces, turmeric powder, chilly powder, salt and water. Cook until the cucumber is tender.
- While the cucumber is being cooked, grind together grated coconut, chilly and cumin seed to make a smooth paste.
- When the cucumber is cooked well, add the coconut paste into it. Again cook for 3 to 4 minutes with stirring.
- Now switch off the flame and the beaten yogurt/ buttermilk into it. Stir well to mix. Transfer to a bowl.
- Heat oil in a pan. Once the oil is hot, pop the fenugreek seeds and then mustard seeds. Then add the dry red chilly. Stir for few seconds and add the curry leaves.
- Switch off the flame. Add the seasoning on top of the pulissery in the bowl.