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


  • 2 cups Kani Vellarikka / Golden Cucumber cubed (measured after cutting)
  • 2 Small onion / shallots / Pearl Onion sliced
  • 1-2 Green chilli slit lengthwise
  • 1 tsp Chopped ginger
  • 1/2 cup Grated coconut
  • 1/4 tsp Chopped garlic
  • A pinch Jeera / Cumin
  • 1/4 tsp Crushed mustard seeds
  • 500 gms Yogurt @ room temp
  • Salt
  • Coconut oil
  • Curry leaves


  • Grind together coconut, chopped garlic and jeera with 2-3 tbsp water to a smooth paste. Whisk the yogurt and keep aside.
  • Heat oil in a pan and add cubed cucumber, sliced small onion,green chilli, ginger, curry leaves and salt. Stir it for 2 mins. Add 1/2 - 3/4 cup water. Cook till the cucumber becomes soft. Add crushed mustard to this. Mix well.
  • Add coconut paste, cook for 3-4 mins till the raw taste of coconut changes. Remove from fire and add whisked yogurt. Combine well.
  • Bring back to fire and keep stirring for 3-5 mins. Do not let it boil. Drizzle some coconut oil and remove from fire.
  • The dish has a medium thick consistency.


To clean the golden cucumber, peel the skin and remove the seeds. Then cut into bite sized pieces or cubes. You can store this in fridge for 2-3 days. If storing in fridge, it's better to bring it to room temp and using it, rather than reheating it.