Cucumber curry | Andhra style dosakaya curry

Cucumber curry | Andhra style dosakaya curry

Simple & delicious curry made with yellow cucumber, onions, tomatoes, spices and herbs. This South Indian side dish is the simplest you can make with a cucumber. Serve it with rice or roti.

Prep Time10

Cook Time15

Servings:

Author: Swasthi

Ingredients

2½ cups cucumber chopped to ½ inch pieces (1 medium sized)
¾ cup onions chopped finely (about 1 large)
⅓ cup tomatoes chopped & deseeded (1 medium)
1 green chili slit
1 tablespoon coriander leaves fine chopped (optional)

For tempering

1½ tablespoon oil
1 sprig curry leaves
1/8 teaspoon mustard seeds
½ teaspoon cumin or jeera
½ teaspoon urad dal (optional)
½ teaspoon chana dal (optional)
⅓ teaspoon salt (adjust to taste)
½ teaspoon red chilli powder (adjust to taste)
1/8 teaspoon turmeric or haldi

Instructions

Rinse the cucumber, onions, tomatoes and chilies.
Peel the cucumber and remove the seeds. Chop them to ½ inch pieces and set aside.
Fine chop onions, tomatoes and slit the green chilli.

How to make cucumber curry.

Heat oil a pan or pot.
When the oil turns hot add mustard, cumin, urad dal and chana dal.
Fry until the dals turn golden, then add curry leaves and fry for a minute.
Next add in onions & green chili. Fry stirring often until transparent and they lose the raw flavor.
Add in tomatoes, salt and turmeric.
Fry until the tomatoes turn soft and mushy.
Add red chilli powder and fry just until the raw smell goes away.
Next stir in the cucumber pieces and fry for 2 mins.
Cover and cook on a very low flame until cucumbers turn tender.
Stir in between. I do not add water as the cucumber pieces will let out lot of moisture.
But if they do not let out moisture pour very little water.
Garnish with coriander leaves.
Serve cucumber curry with plain rice and ghee or roti.

Nutrition