Indian Cucumber Gravy Recipe
Cucumber gravy
Cucumber Gravy
Cucumber gravy is a tasty and healthy gravy that pairs well with Indian bread (e.g., chapati, paratha, or roti). You can serve it with rice, too. Cucumbers are low in calories but rich in antioxidants, and they promote hydration. The addition of peanuts gives a different flavor to this gravy.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 20 min | 30 min | 3 servings |
Ingredients
- 3 tablespoons peanuts
- 2 tablespoons roasted gram
- 1/2 cup coconut, fresh or dry
- 3 tablespoons cooking oil or ghee
- 4-5 red chilies (byadagi or guntur)
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 sprigs fresh curry leaves
- 1 cup cucumber, cubed
- 1/2 teaspoon turmeric powder
- salt, to taste
- 1 cup water, or as needed
- 1/4 cup fresh coriander leaves, chopped
Instructions
- In a pan, dry-fry the peanuts until they change color and become aromatic (or until the skins start to separate). Transfer to a plate and set aside.
- Dry-fry the roasted gram for a few seconds, transfer it to another plate, and set aside.
- Fry the grated coconut till dry and brown. Set aside.
- To the same pan, add oil and fry the red chilies until crispy. Set aside.
- Once the peanuts have cooled completely, remove the skins (they should come off easily if properly roasted).
- Transfer the peeled peanuts to a mixer jar along with the other roasted ingredients. Close the lid of the mixer jar and blend to a fine powder. Set aside.
- In a pan, heat oil and splutter the mustard seeds and cumin seeds. Add curry leaves and saute.
- Add cubed cucumber and turmeric powder. Saute well for 1-2 minutes (the cucumber will shrink a bit). Add salt to taste.
- Add ground powder, mix and combine well.
- Add water and mix. Close the lid and cook well till the cucumber is cooked. Add more water in between if required.
- Once done, adjust the consistency and salt as required. Add fresh coriander leaves and switch off the flame.
- Tasty and healthy cucumber gravy is ready to serve. Serve with chapati, roti, paratha, or rice.
Photo Guide
In a pan, dry-fry 3 tablespoons of peanuts till they change color and become aromatic (or until the skins start to separate). Transfer to a plate and set aside.
Fry 2 tablespoons of roasted gram for a few seconds, transfer to another plate and set aside.
Add 1/2 cup grated coconut (fresh or dry).
Fry the coconut till dry and brown. Set aside.
To the same pan, add 1 tablespoon of oil and fry red chilies till crispy. Set aside.
Once peanuts cool completely, remove the skins (they should come off easily if properly roasted).
Transfer the peeled peanuts to a mixer jar.
Add the remaining roasted ingredients.
Close the lid of the mixer jar and blend to a fine powder. Set aside.
In a pan, heat 2 tablespoons of oil. Add 1/2 teaspoon mustard seeds and 1 teaspoon cumin seeds. Add 1-2 sprigs of curry leaves.
Add cubed cucumber and 1/2 teaspoon turmeric powder.
Saute well for 1-2 minutes (cucumber starts to shrink). Add salt to taste.
Add ground powder.
Mix and combine well.
Add 1 cup of water, give a mix, close the lid and cook well till cucumber is cooked. Add more water in between if required.
Once done, adjust the consistency and salt as required (cucumber cooked well).
Add fresh coriander leaves and switch off the flame.
Tasty and healthy cucumber gravy is ready to serve. Pair with chapati, roti, paratha or rice.
Cooking Notes
- Coconut: You can use fresh or dry coconut for this recipe. If you are using fresh coconut, dry-fry the coconut till brown and dry. If using dry coconut, just fry for 1 minute.
- Red chilies: I used byadagi red chilies here to give more color and a mild spiciness to the gravy. If you want your gravy to be spicier, use Guntur red chilies or both. Alternatively, green chilies can also be used.
- Peanuts: Roasting the peanuts over a low flame will help ensure that the skins are easy to remove. Be careful not to burn the peanuts (burnt peanuts make the dish bitter).