Cucumber Mor Kuzhambu Recipe (Cucumber Curry)

Cucumber Mor Kuzhambu is a delectable curry usually served with steamed rice. Cucumber pieces are cooked till soft and then mixed with a coconut-mustard-curd gravy. This simple curry is very flavourful and uses ingredients easily available in the pantry. This is a great way to use up leftover cucumbers lurking in the refrigerator. You can alternatively use white pumpkin.  Cucumber, Fresh coconut, Ginger, Mustard seeds (Rai/ Kadugu), Green Chillies, Turmeric powder (Haldi), Coriander (Dhania) Leaves, Hung Curd (Greek Yogurt), Salt   3 to 4 Cucumber , peeled and chopped 1/2 cup Fresh coconut , scrapped 1 inch Ginger , chopped 1 teaspoon Mustard seeds (Rai/ Kadugu) 3 to 4 Green Chillies , chopped 1/4 teaspoon Turmeric powder (Haldi) 5 to 6 sprig Coriander (Dhania) Leaves 2 to 3 tablespoons Hung Curd (Greek Yogurt) Salt , to taste     15   20     To begin making the Cucumber Mor Kuzhambu recipe, firstly add the cucumber pieces along with 1/2 cup water and salt to a saucepan. Cook covered till the cucumber becomes just tender.Grind together the coconut, ginger, chillies, mustard, coriander, turmeric in a blender to a fine paste. Add little water if required to make a fine paste.Add this coconut paste to the cucumber. Cook on low heat for 2 to 3 minutes. Adjust water and salt if required.Add the curd and mix.Serve the Cucumber Mor Kuzhambu with steamed rice and Keerai Sambar for a comforting weekday meal.