Puling Curry with Mangalore Cucumber

Ingredients

• 1 unit Mangalore cucumber (No need to peel the skin)
• 1 teaspoon Turmeric
• 2 teaspoons Salt
• 2 cups Coconut, shredded
• 6 units Dry red chillies
• 2 teaspoons Cumin seeds
• 3 sprigs Curry leaves
• 4 tablespoons Tamarind pulp
• 1 teaspoon Fenugreek seeds
• 4 tablespoons Sunflower oil
• 1 teaspoon Mustard seeds
• 2 cups Water (Sufficient to immerse cucumber)

Instructions

1. 1In a pressure cooker, add the cleaned and chopped Mangalore cucumber. Pour in enough water to just cover the cucumber. Add turmeric and salt. Cook until one whistle is heard.
2. 2In a pan, fry the dry red chillies in oil. Grind them with shredded coconut and cumin seeds to form a fine paste. Meanwhile, extract tamarind pulp and set aside.
3. 3Open the pressure cooker and mash the cucumber slightly. Transfer the mashed cucumber to a clay pot. Add the ground paste and tamarind extract. Boil until the mixture thickens to a semi-thick gravy. Add curry leaves.
4. 4In a small pan, heat oil and add mustard seeds, fenugreek seeds, dry red chillies, and curry leaves. Fry until the mustard seeds start to pop.
5. 5Pour the prepared tadka over the curry in the clay pot. Stir well to combine all flavors. Serve hot.