CUCUMBER GRAVY
Cucumber gravy is from Indian cuisine and famous in Andhra pradesh (South India) . It is very delicious to eat also good for health. Cucumber reduces body heat. It is good to eat cucumber during Summer days. Then you can also prepare salad, gravy or side dish for chappati, or rice.
Cucumber gravy a simple recipe and healthy too. Its prepared by adding split gram lentil, Coconut fennel seed paste and most importantly cucmber. Try this recipe and let me know.
- Spilt gram lentil - 1/4 cup
- Cucumber - 1
- Turmeric powder - 1/4 tpn
PRE - PREPARATION:
In a mixie jar add the grated coconut and fennel seeds and grind them to a fine paste. If need add some water and grind.
PREPARATION:
1. In a saucepan add 200ml of water and brings to boil. Then add the cleaned split gram lentil. Cook until it becomes soft.
2. When the lentil cooked completely add turmeric powder, chilli powder and salt. Then give a good mix.
3. After that add chopped cucumber and allow to cook for about 5 minutes. Keep the flame in medium low. Cucumber will cook faster.
4. Now it is time to add the grinded coconut paste. After adding, mix well and close the lid and cook.
5. Heat the small saucepan with oil and add the vadagam once it splatter add in cucumber gravy.
6. When it comes to boil to turn off the flame and transfer the gravy to a bowl and serve with white rice and enjoy.
STEP BY STEP IMAGES:
Take 1/4 cup of Spilt gram lentil wash it in water.
Heat a pan with 200 ml of water and then add the split gram lentil. Cook until it becomes soft.
Once cooked add turmeric powder, chilli powder and salt. and stir well.
Then add the chopped cucumber and mix uniformly. Close the lid and cook.
Now add grinded coconut paste. If need add water to adjust consistency.
When the raw smell of coconut paste is gone turn off the flame. At last add the fried vadagam to the gravy.
Then transfer to a bowl.
And serve with white rice and enjoy.
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