• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Cucumber Rice

6 cups cooked rice
1 medium size cucumber about 400 gm
3 tbsp ghee – 3 tbsp
3/4 tsp mustard seeds
2 tsp black gram dal
2 tbsp peanuts
a few curry leaves
1 tbsp tamarind pulp
1 cup grated coconut
For Masala Powder:
4 tbsp grated copra
2 tbsp coriander seeds
1 tsp cumin seeds
7 red chillies
1/2 tsp turmeric powder
2 each cloves and cardamom
1/4 tsp saha jeera
a small piece nutmeg
Directions
For Masala Powder:
Roast copra with 1 tsp oil until brown.
Remove and reserve.
Heat one more tsp of oil and roast rest of the ingredients.
Cool all these and powder coarsely.
For Rice:
Peel the cucumber, cut into half length way.
Remove the core and cut the flesh into 5 cm long fingers.
In a pan heat ghee and add mustard seeds.
Once they splutter, add black gram dal and peanuts.
Once they turn brown, add curry leaves.
Add cucumber pieces and 1/2 cup of water.
Simmer until cucumber is cooked, but firm.
Add the tamarind pulp and simmer for 5 minutes.
Add the rice, masala powder and salt. Mix well.
Cook covered for a further 5 minutes.
Remove from heat and stir in the coconut.