Yellow Cucumber and Mango Curry
Discover a variety of delicious and easy Vegetarian Recipes perfect for every meal and occasion. This traditional curry is a favorite among housewives in Kerala, thanks to its easily available and affordable ingredients. It’s simple to prepare and gentle on the stomach, making it a popular home-cooked dish that’s rarely found in hotels or served at feasts. The curry’s unique appeal lies in the sharp, tangy flavor of mango, a taste that tamarind or lemon simply cannot replicate.
Ingredients
- Yellow cucumber (cut into cubes) – 2 cups
- Red chilly powder – 1 to 2 tsp
- Green chillies – 2 to 3 pieces
- Salt – to taste
- Turmeric powder – ¼ tsp
- Raw mango – Half of 1 small mango
- Curry leaves – 10 to 12 numbers
For the Masala
- Grated coconut – 2 cups
- Cummin seeds – ½ tsp
- Turmeric and chilly powders – 1 pinch each
- Red onion (small) – 3 numbers
Seasoning
- Red onion (small Type) – 3 to 4 numbers
- Red Chillies – 3 to 4
- Coconut oil – 1 to 2 tbsp
- Curry leaves – 5 to 8
Preparation
Cook the yellow cucumber with all the other ingredients except mango. Grind all the items for the masala into a fine paste. When the cucumber is done put in the mango cut into pieces and set to cook for 4 to 5 minutes. Once the mango too is cooked add the coconut paste. Adjust the consistency of the curry by adding enough water.
Remove from fire when the mixture begins to froth up, there is no need for it to boil. Season with the ingredients listed above. Be sure to remove from fire when the small onion turns golden brown. This is a dish that is eaten with rice and is so tasty that it urges second helpings.
Cheera Pulingcurry (Red Amaranth Pulingcurry)
Another homely curry is cheera pulingcurry where only the tender stem of the cheera (amaranth) is used. Care must be taken to use only the stem of red amaranth. Though this too is a curry where the sour taste is employed the preparation is slightly different.
Ingredients
- Turmeric powder – ¼ tsp
- Red chilli powder – 1 to 2 pinch
- Tender stem of red cheera – 250gm
- Tamarind paste – 1 tsp
- Salt – to taste
For the Masala
- Red onion (small) – 2 to 3 numbers
- Coconut – half a coconut
- Coriander seeds – 1 to 2 tsp
- Red Chillies – 8 to 10 numbers
Seasoning
- Red chillies cut into two – 2 to 3
- Coconut oil – 2 tsp
- Mustard seeds – 1 tsp
- Curry leaves – 10 to12
Preparation
Clean and cut the stem into pieces 1 ½ to 2 inches in length and ¼ inch in width. Cook along with all the other ingredients in sufficient water. Heat the coconut that is still in its shell in the microwave oven until there is a nice aroma of frying coconut.
In the past before the days of microwave ovens the coconut used to be roasted by placing it under the glowing embers of firewood. Roast the coriander seeds and the red chilli until slightly crisp. Grind these into a nice paste. Add sufficient water and tamarind paste and set it to cook. Add the masala paste and allow the curry to boil lightly. Remove from fire and season well.
Exploring Vegetarian Recipes opens up a world of vibrant flavors, nutritious ingredients, and satisfying dishes that suit any palate. Whether you’re looking to create a quick weekday meal or an impressive dish for special occasions, vegetarian cooking offers countless possibilities that are both wholesome and delicious. Embrace the versatility of plant-based ingredients and enjoy the benefits they bring to both health and taste! Vegetarian recipes make every meal a celebration of fresh, flavorful ingredients and mindful eating.
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