Thursday, August 14, 2014

Mild Cucumber Curry (Throwback Thursday)

2011 Photo
Some of you may think cooking a cucumber is a little strange.  But this cucumber curry had me at first bite. This is one my mother's recipes and I have loved it since I was a kid.  Cooking the cucumber with these interesting spices and aromatics (like garlic) makes it just develop into delicious dish to serve with rice and curry.  In Sri Lanka we always try to have a mild curry with each of our meals to offset the spicier dishes.  Lentils are usually the favored mild curry to use in most households.  But I find this cucumber curry a wonderful change of pace and it really is one of my favorites. 


  • Two large regular cucumbers (English cucumbers are not recommended)
  •  1 medium onion chopped
  • 1 green chili seeded and chopped
  • 10-12 curry leaves
  • 1/4 tsp of turmeric
  • 1/2 tsp of fenugreek seeds
  • 1 small cinnamon stick or piece
  • 1/2 cup of water
  • Salt to taste
 Mustard/ Garlic Paste:

  • 2 cloves of garlic (large pieces)
  • 2 Tbs of raw rice (rinsed)
  • 1 Tbs of mustard seed
  • 1/2 cup of milk **   I used regular cows milk.  
  • If you are trying to make this vegan, you can use coconut milk.


Peel the cucumbers and seed them.  This is an important step because you don't want the cucumber seeds in the dish.  Simply scrape the cucumber down the center with a spoon until all the seeds are gone.  Then slice the cucumber into half moons (1/4 inch thick) as pictured. 

In a large pan add all the ingredients (except the mustard/garlic paste) and allow to cook on medium-high heat.  Cook until the cucumbers become fork tender(but not mushy).

Make the Mustard/ Garlic paste by blending ingredients in a blender.
 Blend until smooth.

Note:  you will use another half cup of milk to rinse out the blender. 1 cup of milk is used in total for the dish.

Add the garlic/mustard paste and the milk into the cucumber curry.  Stir well and allow the curry to cook for another few minutes until all the flavors are combined well. 

Taste for salt before you turn off the stove. Your cucumbers should be tender and the dish a cheery yellow color.  Serves 4-6 people. Enjoy with rice and your favorite spicy curries.

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