Cucumber Kootu is one of the my favorite Kootu. Whenever Gj buys Cucumber, my first recipe with it would be Cucumber Kootu. The taste would be quite subtle and yummy. While many Kootu recipes require coconut, this kootu is very healthy and tastes great without coconut. It is very easy to make. I know it is quite silly, but I like it with Chappathi too. While eating Cucumber Kootu with rice, if you want you can add a dash of ghee. I like to have this Cucumber Kootu with some spicy side dish. If I want to have Cucumber Kootu with coconut, then definitely I would makeCucumber Moru Kootu.
Preparation Time. Less than 5 minutes
Cooking Time. 25 minutes
Recipe Category. Lunch
Recipe Cuisine. Indian
Cucumber (vellarika) – 1 nos. (Peel the skin and cut it into cubes)
Green moong dal (pasi paruppu) – 1/4 cup
Sambar powder – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Salt – as desired
Oil – 1 teaspoon
Mustard seeds (kadugu) – 1/2 teaspoon
Urad dal (ulutham paruppu) – 1/2 teaspoon
Green chillies or red chillies – 2 nos.
Curry leaves (karuvepillai) – few leaves
Note. The ingredients shown will vary with the original quantity.
1. Cook green moong dal (pasi paruppu) with 1.5 cups of water till it becomes soft and mushy. Heat oil in a pan and add mustard seeds. When mustard seeds splutter, add urad dal, red chillies, and curry leaves. Add cucumber cubes and cook till it becomes little tender.
2. Add the cooked moong dal. Add sambar powder, turmeric powder, and salt. Cook for 5 more minutes.
Now, Cucumber Kootu is ready!
Serve. With Rice and the following side dishes:
Beans and Carrot Poriyal, Cabbage Stir-Fry, Kovakkai Fry / Tindora Fry, Plantain Poriyal, Vendakkai Poriyal / Ladies Finger Stir Fry, Avarakkai Verkadalai Poriyal, Brinjal Pepper Masala, Brinjal Pirattal, Brinjal Rajma Masala, Broccoli Poriyal, Brussels Sprouts Stir Fry, Cabbage Capsicum Curry, Chettinadu Cauliflower Fry, Kovakkai Urulai Poriyal, Plantain Fry, Turnip Poriyal
- You can add green chillies instead of red chillies.
- After seasoning, you can also add finely chopped sambar or pearl onions (3 nos.) and fry till transparent.
- If you like coconut and cumin seeds (seeragam) flavor, you can grind 1/4 cup of coconut and 1 tsp of cumin seeds (seeragam) together and add it at the end. Cook in low flame for 3 to 5 minutes and bring the vessel down.
My consistency of Cucumber Kootu is watery, what do I do?
Add a teaspoon of rice flour (arisi maavu) and cook for 2 more minutes. The Kootu will thicken.