Cucumber has undoubtedly been a staple ingredient in the Indian kitchen. The mention of this water-rich vegetable conjures up images of raita, salads with a hint of lemon and curd or savouring it rubbed with black salt and red chilli powder. The latter is a common scenario during the hotter months of the year. But the usage of cucumber in Indian culinary art goes beyond that. It is also the choicest vegetable for Indian curries for centuries. Its subtle flavour and refreshing crunch make it popular among chefs and food enthusiasts. Not to mention, cucumber's cooling properties provide a much-needed respite from the heat and humidity of the Indian climate. One such delicacy employing cucumber in curry is Vellarikka Parippu Curry. What is it? Why one must try it this summer? Let's learn the recipe and more about this dish.
Vellarikka means cucumber, and parippu stands for lentil or dal. Thus, this unique and traditional dish from Kerala has the goodness of this uber-hydrating vegetable.
Vellarikka Parippu Curry
Ingredients
- Yellow lentil 1/3 cup
- Cucumber 1 cup (cubed)
- Water – 500 ml
- Turmeric powder ½ tsp
- 2 green chillies
- Salt
For Grinding
- Coconut – 1/3 cup
- Small onion – 3
- Cumin – 1 pinch
- 1 garlic clove
- Water – 3 Tbsp
For Seasoning
- Mustard seeds – ½ tsp
- A few curry leaves
- 2 dry red chillies
- Oil – 4 Tbsp
Method
- Wash the dal or lentil thoroughly and transfer it to a pressure cooker. Add turmeric powder and salt and pour 500 ml water. Cover the lid and place the pressure cooker on heat.
- Pressure cook the dal till it gives 2 whistles, and turn off the flame. Let it cool down. Once the steam releases completely on its own, then open the lid.
- Introduce the chopped green chilli and cubed cucumber, cover the vessel with its lid and continue cooking until the cucumber is tender and translucent. You may speed up the cooking process by placing the weight in the cooker and taking it from the burner just before the whistle sounds. Nonetheless, the first method yields superior curry flavour.
- In a mixer, combine all of the components to be ground and thoroughly blend them.
- Mix it with the cooked dal and cucumbers and simmer for another four to five minutes over a medium temperature.
- In a skillet over medium heat, toss some mustard seeds with some oil so they may sputter.
- Stir in a few curry leaves and some dried red chillies and pour it on the cucumber dal.
Enjoy this hearty meal hot with steamed rice.