Cucumber curry with yogurt|Cucumber curd curry|Yogurt curry|Curry with yogurt

Slice 500 g of little cucumbers right through the middle and chop them into little pieces.

Make a coarse paste of 1 and 1/2 pieces of ginger and some green chilies to taste, and set it aside.

Set a pot on medium heat and add 2 tbsp of oil.

Add 1/2 tsp of cumin seeds, 1/2 tsp of mustard seeds, 1 tsp of Ura Dal, 2 dried red chilies, 1 sprig of curry leaves, a pinch of Hing (asafoetida), and the ginger-green chili paste to the pot. Stir quickly.

Add the cucumber pieces to the pot with some salt to taste, place a lid on, and cook for 5 to 10 minutes or until the cucumbers become slightly soft.

Let the cucumber pieces come to room temperature.

Add 1 cup of plain unsweetened yogurt, lots of coriander leaves, 1 medium-sized onion finely chopped, 1/2 tsp of black pepper powder, some salt to taste, and lime juice to taste to the cucumbers.

If the curry seems a little thick, add in another cup of yogurt (optional).

Equipment Needed

Spice Level: