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+ servings

Cucumber kootu

Shilpa
Cucumber kootu or ‘southekai kootu’ is a simple dal made with freshly ground spices and cucumber. Traditionally this curry is made with a special variety of cucumber (called Mangalore southekayi) used for cooking.
5 from 2 votes
Course Side Dish
Cuisine Indian, Karnataka
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients
  

  • 3-4 medium cucumber diced
  • 1 cup pigeon pea toor dal
  • ½ tsp turmeric powder
  • A small piece jaggery
  • A small piece tamarind
  • Salt to taste

FOR GRINDING:

  • 2-3 tbsp coconut grated
  • 3 red chilli
  • 2 tsp split black gram (urad dal)
  • 3 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1 tsp oil

FOR TEMPERING:

  • 3-4 curry leaves
  • ½ tsp mustard seeds
  • A pinch asafoetida (hing)
  • 1 tbsp ghee

Instructions
 

  • Soak the tamarind in some water for 10-15 minutes. Extract the water and set aside
  • Heat a frying pan and add oil. Add all the ingredients for grinding except coconut and roast for 2-3 minutes. Grind together the roasted spices and coconut with some water
  • Wash the toor dal and boil it with a few drops of oil until tender
  • Add cucumber, ground paste, tamarind water, salt, jaggery, turmeric powder with 2 cups of water. Simmer until the cucumber is tender
  • To prepare the tempering, heat oil in a small pan. Add mustard seeds and let it splutter. Add the red chilli, curry leaves, and asafoetida. Remove from flame and pour over the kootu
  • Serve hot with rice

Notes

  • You can pressure cook the lentil to save time
  • If jaggery is not available, add 1 tsp sugar instead
Nutrition Facts
Cucumber kootu
Amount Per Serving
Calories 70 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 4mg0%
Potassium 201mg6%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 1g1%
Protein 3g6%
Vitamin A 68IU1%
Vitamin C 11mg13%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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