Cucumber Curry / Vellarikai Kootu / Madrasi Kakdi Dal / Dal Keera

A traditional dish with easily digestible protein from the lentil used.  Simple to prepare. Being a traditional dish, coconut oil is used which enhance the flavour. Adding grated coconut will enhance the taste. If you want to avoid coconut, just skip that part of the process.

You will Need :-

1. Cucumber diced - 1 Cup (madrasi kakdi / kheera)
2. Grated coconut - 3 tbsp
3. Turmeric Powder - 1/4 tsp
4. Salt to taste
5. Green Chilli - 1 No.

For tempering :-

1. Oil - 2 tbsp
2. Whole urad - 1 tsp
3. Mustard seeds - 1 tsp
4. Asafoetida - a pinch
5. Dried red chillies - 2 nos. (broken)
6. Curry Leaves - 8 Nos.  (avoid this for curry made using greens)

Procedure :-

• In a vessel put Moong dal,  Cucumber cubes, add turmeric powder, salt, slit green chilli,  cook on stove top or pressure cook till done.

• Heat a wok, add oil, Mustard seeds. When it start crackling, add the urad, asafoetida, dried red chilli and curry leaves.

• Fry till the dal turns nice golden brown in color. Add the cooked vegetable dal to it.

• Add grated coconut and bring to boil.

• Cucumber curry / Kootu is ready!