Cucumber Seeds Recipe
Recipe of Mangalore Cucumber Seeds Tambili (Coconut Milk Curry)
Yields: 4 servings; Prep time: 20 minutes; Cook time: 20 minutes
Ingredients:
- 1 cup grated coconut
- 1/4 cup water
- 1/4 cup cucumber seeds, ground
- 1 tablespoon tamarind paste
- 1 teaspoon jaggery
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon asafoetida powder
- 1/4 cup chopped coriander leaves
- Salt to taste
- 1 tablespoon coconut oil
Instructions:
- Prepare the coconut milk: In a blender, grind the grated coconut with water until smooth. Strain the mixture to separate the coconut milk from the coconut solids.
- Temper the spices: Heat the coconut oil in a pan over medium heat. Add the cumin seeds and mustard seeds. Let them splutter until they turn brown.
- Add the spices: Add the turmeric powder, red chili powder, asafoetida powder, and ground cucumber seeds. Stir for a few seconds.
- Add the coconut milk: Pour the coconut milk into the pan. Stir well to combine.
- Add the tamarind paste and jaggery: Add the tamarind paste and jaggery. Simmer for 5-7 minutes, or until the flavors have blended.
- Adjust the taste: Taste the curry and adjust the salt and spices to your preference.
- Finish with coriander: Add the chopped coriander leaves and simmer for a few more minutes.
- Serve: Serve the Mangalore cucumber seeds tambili hot, with rice or roti.
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Tips:
- For a thicker curry, add a little more coconut solids to the coconut milk.
- If you prefer a milder curry, reduce the amount of red chili powder.
- For a more authentic flavor, use freshly ground spices.
- Serve with a side of coconut chutney or pickle for a complete meal.
Enjoy this delicious and flavorful Mangalore Cucumber Seeds Tambili!
