Vellarikka Pulinkari | Dosakai(Cucumber) -Mango Curry

The traditional recipes have always inspired me more than any other dishes especially those that can be served with steamed rice(choodu choru).This is one such delicious authentic recipe from Kerala that goes well with rice.The raw mango slices add tanginess to the curry along with spice flavors.The flavors of this curry perfectly syncs with my web page name 'erivum puliyum'(spice and sour),hi hi..Thanks Dyuthi for the recipe,am glad I tried it and all loved it.The coconut paste adds consistency to the gravy and the cucumber pieces adds substance.The tanginess can be replaced with puli(tamarind) paste if you have no raw mangoes.Do try this curry in this Onam season,am sure your family will love it !!

Preparation time~20 minutes
Cooking time~25 minutes
Recipe source~ Melange
Serves~4
Ingredients
vellarikka/dosakai /cucumber 1 small or half of a large or 2 cups chopped
green chillies vertical slit 2
hot chilly powder
kashmiri chilly powder 1tsp
hot chilli powder 1tsp
turmeric powder
raw mango 1 cup slices /quarter of a large raw mango
water 2 cups

to grind
grated coconut 1 cup
cumin seeds 1/2 tsp
shallots 2-3
turmeric powder a pinch
chilly powder 1/4tsp
water 1/2 cup-3/4 cup

to temper 
dry red chillies 2
curry leaves a sprig/thandu
fenugreek seeds 1/4tsp
mustard seeds 3/4 tsp
*coconut oil 1tbsp

Method

• In a pot/pan,combine the cucumber pieces,turmeric powder,chilli powders,salt and water(2 cups).Bring this to a boil and simmer on medium flame for 8-10 minutes until the vellarikka(cucumber) gets 3/4th cooked.Add in the raw mango slices and mix well,add salt if required.Cook until the mango pieces are tender(about 5 minutes).

• In the meantime,grind the coconut with shallots,cumin seeds,turmeric powder to a smooth paste.Add this paste to the cooked cucumber-mango mix.Add half cup water to adjust the consistency.Simmer the flame and cook for 2-3 minutes until its gets well blended.Then,switch off flame.
• In another pan,heat oil and when its hot,splutter mustard seeds,fenugreek seeds.Add in dry red chillies,curry leaves.Pour this over the curry.
• Serve warm with steamed rice !!

NOTES
*Tempering with coconut oil adds the authentic flavors but you can always use other vegetable oil or neutral oil.
* I have used  a mix of kashmiri chilli powder and hot chilli powder.But you can always use kashmiri chilli powder alone.
*You can even use ash gourd or raw papaya to make this curry.I have tried using that.
* You can add 2tsp of tamarind paste instead of raw mango slices too.