May 18, 2014


Madras cucumber - 1 kg
Coconut milk - 4 cups
Cumin seeds - 2 tbsp
Asafoetida -  a pinch
Red chillies - 3
Water - 8 cups
Jaggery - 2 tbsp
Salt to taste
Green chillies - 3
Lemon grass stalk - 1 (chopped into four and bruised)
Yogurt - 1/4 cup (whipped)
Mustard seeds - 1 1/2 tsp (roasted)
Curry leaves - few
Red chillies - 3 (roasted and broken into pieces)


  • Grind cumin seeds, asafoetida and red chillies to make paste.
  • Peel, de-seed and cut cucumber into 11/2" pieces.
  • Boil the cucumber pieces in 8 cups o water, 1 tsp of salt, jaggery and green chillies.. When the pieces are half tender, remove the pieces from boiling water.
  • Strain the water, add ground paste to the water. Bring this to the boil. Add the coconut milk and lemon grass.
  • Lower the flame and add the whisked curd.
  • Stir for a minute or so and add the cucumber pieces.
  • Lastly add roasted mustard, red chillies and curry leaves.

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