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.
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!
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 🙂 But no worries, this gives me a perfect excuse to try this recipe again with correct vegetable.
- 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
- 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
- Cut the sambar cucumber into pieces.
- Take a pressure cooker and put cucumber, turmeric powder, chili powder, salt and curry leaves in cooker and cook till pressure comes.
- Put it in sim for 5 minutes and then off the stove.
- After pressure goes take the top of the cooker out and mix cucumber with spoon.
- Grind the coconut, jeera and garlic and mix with cucumber.
- Pour the butter milk in.
- Boil for 5-10 minutes.
- Add water and salt if needed.
- Fry mustard seeds and dried chilies in oil and add to the curry to make it even more tastier.
- (I don't have a pressure cooker, but normal sauce pan with lid worked nicely as well)