Today’s recipes are provided by my co-worker, Maneesha. Thank you so much! I feel so privileged to get authentic Indian recipes instead of anonymous recipes found from Google.

When I first tasted Moru Curry, I instantly fell in love to it’s sour taste. So good. For vegetable cutlets I didn’t have any expectations, so I was happily surprised when they turn out to be so delicious. I think these would go great with home made hamburgers or Subway-style sandwiches.

Veg cutlets and Moru Curry

I had some small troubles with recipes. First thing was in supermarket, when I realized I don’t have no idea what is a sambar cucumber. I know it is supposed to be small cucumber, but that’s it. I ended up buying some 8 pieces of some vegetable from what I didn’t know anything about. When I got home, I found it’s name from Internet, it is Coccinia. I didn’t know if this is at all same as sambar cucumber, I had a doubt it isn’t, but I decided today it is. I’m going to make my Moru Curry from it!

Coccinia, mystery vegetable

While writing this, I got a verification, it is not a sambar cucumber. And now I also realize that the recipe clearly says “cucumber” not “cucumbers”, so obviously the size of that cucumber has to be bigger than the tiny vegetables I bough. I have to learn to read ­čÖé But no worries, this gives me a perfect excuse to try this recipe again with correct vegetable.

┬áSecond trouble came with vegetable cutlets. I made couple of cutlets, put them in frying pan full of hot oil. But my cutlets broke to small small pieces! What to do… I improvised with magic powder called Maida, added some amount of it to my cutlet dough, and voila! Cutlets did hold together and they were perfect. After this I didn’t face any problems.
I also got an new update to my kitchen. Some tool which name I don’t know, or purpose, but I figured out it is perfect for mashing potatoes, so I bought it.
Moru Curry
  • Peeled Sambar Cucumber - small one (remove center part)
  • Butter milk - for sour taste
  • 1 clove of garlic
  • a bowl of Grated coconut (I put around 1dl)
  • 2 pinch of jeera
  • salt
  • ½ tbsp chili powder
  • ¼ tsp turmeric powder
  • 1 tsp mustard (I figured out mustard seeds)
  • 2-3 kashmiri chilies (dried chilies)
  • 2 stems of curry leaves
  • oil
  1. Cut the sambar cucumber into pieces.
  2. Take a pressure cooker and put cucumber, turmeric powder, chili powder, salt and curry leaves in cooker and cook till pressure comes.
  3. Put it in sim for 5 minutes and then off the stove.
  4. After pressure goes take the top of the cooker out and mix cucumber with spoon.
  5. Grind the coconut, jeera and garlic and mix with cucumber.
  6. Pour the butter milk in.
  7. Boil for 5-10 minutes.
  8. Add water and salt if needed.
  9. Fry mustard seeds and dried chilies in oil and add to the curry to make it even more tastier.
  10. (I don't have a pressure cooker, but normal sauce pan with lid worked nicely as well)

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