Vellarikka Moru Curry

Shall we start this New year with something that is comforting and familiar?

I went through my drafts several times to decide, what should be the first post for 2015. It got me to a stage where I was so confused and started pulling out my hair. Since I cant afford to do any more damage to my already thinning hair, I zeroed in on this recipe.

Also these days most people I meet, are talking about how their weighing machines is having a mind of their own and showing some extra pounds… Well I believe, it’s got to do with their weighing machine and not the extra pounds contributed by the holiday eating ;) All the more reason to share a light and simple and comforting recipe.

This is a glorified “moru kachiyathu” recipe. The addition of vellarikka and ground coconut gives a different texture to the gravy. Also the slight coco-nutty taste is a welcome change from the usual moru kachiyathu.

Here you go with the recipe..

Grind together coconut and cumin with 1/4 cup water to a smooth paste. Add ground coconut to buttermilk or whisked yogurt and mix well…


Cook together vellarikka, green chilli, turmeric powder with salt and 1 cup water. Cook till the vellarikka becomes tender and water is almost dried…


Add coconut buttermilk / yogurt mixture to cooked vellarikka and mix well. Stir continuously until the steam comes through the spatula. Dont let it boil. It will take around 5-7 minutes…


In another pan, heat oil and crackle the mustard and fenugreek seeds, add dried red chilli, small onion and curry leaves. Fry till the onion turns golden brown. Add this to the vellarikka moru curry and mix well…

Vellarikka Moru Curry
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Vellarikka Moru Curry

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Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 4 -5
Author: Maria Jose Martin

Ingredients

  • 250 gms Vellarikka (golden cucumber) ( (measured before cleaning), cut into bite size pieces)
  • 3 Green chilli (slit lengthwise)
  • 1/2 – 1 tsp Turmeric powder
  • 500 ml Buttermilk / whisked yogurt
  • 3/4 cup Coconut
  • a pinch Cumin
  • a pinch Fenugreek seeds
  • 1/2 tsp Mustard seeds
  • 4 Small onion / Pearl onion (sliced)
  • 2 Dry red chilli
  • Salt
  • Oil (I used coconut oil)
  • Curry leaves

Instructions

  • Grind together coconut and cumin with 1/4 cup water to a smooth paste. Add ground coconut to buttermilk or whisked yogurt and mix well.
  • Peel the skin and remove the seeds from vellarikka and cut into bite size pieces. Cook together vellarikka, green chilli, turmeric powder with salt and 1 cup water. Cook till the vellarikka becomes tender and water is almost dried.
  • Add coconut buttermilk / yogurt mixture to cooked vellarikka and mix well. Stir continuously until the steam comes through the spatula. Dont let it boil. It will take around 5-7 minutes. After removing from gas, stir for a few more minutes.
  • In another pan, heat oil and crackle the mustard and fenugreek seeds, add dried red chilli, sliced small onion and curry leaves. Fry till the onion turns golden brown. Add this to the vellarikka moru curry and mix well.
  • Serve hot with rice.

Notes

You can also make this with Kumbalanga (Ash gourd). It’s better to use Buttermilk or yogurt at room temp. If you are in a hurry just keep the chilled buttermilk or a yogurt in a bowl filled with hot water and stir for sometime to remove the chillness. If you add chilled buttermilk/yogurt to the hot vellarikka mix, it might curdle.
You can store this in fridge for 2-3 days. Bring it to room temp before serving or reheat it using double boiler method, otherwise it may curdle.
Those in Gulf, can use full fat or low fat laban to make this.
Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu
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  • I wish you had posted this one week back..i was searching for this recipe last week and finally ended up making a version of my own without the grated coconut..will give this one a try soon..

  • Happy New Year Maria!!

    You are spot on in your train of thoughts or rather writing…I too made this yesterday albeit the regular type. Just goes to prove we all connect on the gastronomical level no matter how far and wide we’re scattered over the world. Wonderful going for the New Year.. Loads of luck and warmest wishes

    Anuja
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  • made it today…just the taste that i expected..more of the pulissery taste than the kaalan taste..may be coz i added only little jeera..but it served my purpose anyway :)

  • Hi Maria,

    Your website is an inspiration to beginners like me. I have tried a couple of recipes from here… It has always come out well. Thanks a ton :):):)
    I have a doubt in the chicken curry recipe..is it recommended to use eastern chicken masala instead of garam masala in this recipe?
    I like that masala flavour a bit more..so wanted to check if it will come out well with your recipe? :)

    Thanks
    Anna

    • Hi Anna,

      Thank you so much for your lovely feedback :)

      I rarely use store bought chicken masala, but i guess you can use it instead of garam masala.

      Happy cooking :)

      Cheers
      Maria

  • Maria .. thank you so much for such a beautiful site that brightens my mood whenever I think to myself ‘hey where did all the fire and passion for cooking go ?? ‘ ‘why isn’t my cooking all tht great these days ‘ ur pixs way of putting g up the recipes really really brings bak the liking in me to cook . Thank you so much maria.wish to see you in person some time as I reside in dubai . So when u visit dubai please come home. Thank you once again maria !! ?

    • Hi Aswathy,

      Thank you very much dear for that wonderful comment :) I should say that your comment made me very happy, because I was kinda thinking same way about blogging ;) Kind and encouraging comments like these makes me want to continue blogging, so thanks a lot for that.

      Hopefully, we can meet sometime. I’m really touched for inviting me to your home, thank you so much :)

      Cheers
      Maria

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