Vellarikka Pulissery | Onam Sadhya Recipe

Ingredients:
Cucumber / Vellarikka – ½ kg (Cubed)
Turmeric powder – ¼ tbsp
Green chilly – 4 (Slit open)
Curry leaves
Curd / Yogurt – As per taste (Beaten)
Salt
To grind
Grated coconut – ½ of a coconut / 3-4 handfuls
Cumin seeds – 1 tbsp
Green chilly – To taste
For tempering:
Coconut Oil
Mustard seeds – 1 tbsp
Fenugreek – ½ tbsp
Dried red Chillies
Turmeric powder – ¼ tbsp
Curry leaves

Steps:
Add cucumber along with turmeric powder, green chilly, curry leaves, some water to cook cucumber, and salt to a claypot and mix well.
Cover and cook cucumber. It takes around 10 minutes.

Meanwhile grind coconut, cumin seeds and green chilly to a smooth paste adding some water.
Add this to the cooked cucumber.
Bring it to a boil. Switch off and add curd.
Mix well.

Heat oil in a pan for tempering.
Add mustard seeds and let it splutter.
Add fenugreek, dry red chilly and curry leaves.
Add turmeric powder and roast on low flame.
Switch off and add this to the curry.
Mix well.
Serve with hot rice.

Notes:
-You can add 2 shallots also while grinding.
-This curry stays good at room temperature for 2 days, if you are not using shallots.

Ethakka pulissery – http://y2u.be/9x9tCpVGntI
Mambazha Pulissery – http://y2u.be/V73EtTqHnyU
Kumbalanga Pulissery – http://y2u.be/sCT5JyssJAc
Vellarikka Kichadi – http://y2u.be/TKPABlrzB-w

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