Mooru curry / spiced buttermilk with cucumber

Main Dish
1 servings
15 min
20 min
Very Easy


Number of serving: 1
Chopped cucumber 1 cup

Thick Yogurt ( Thick Curd ) 1 cup

Green chillies 3-4 Nos ( Split lengthwise )

Turmeric powder1/4 tsp

Fenugreek powder ( Uluva powder )2 pinch

Asafoetida powder ( Kayam powder ) 1 pinch

Shallots ( Kochu Ulli ) 2-3 Nos

Crushed Ginger 1 teaspoon(Optional )

Curry leaves 4-5 leaves

Mustard seeds

Dry red chillies 2 Nos




  • Wash and peel the skin of cucumber. Then cut the cucumber to medium size square pieces. Discard the seeds.
  • Then cook cucumber along with green chillies, salt, turmeric powder by adding enough water.
  • Take yogurt/curd and beat it with a spoon/ fork or just 1 pulse in a mixer grinder will also be fine.
  • Heat oil in a pan and add mustard seeds. When the mustard seeds pops up, add dry red chillies.
  • Then add chopped shallots, crushed ginger(optional), curry leaves and saute till it become slightly brown in color.
  • Then add fenugreek powder, Asafoetida powder and fry for less than 1 minute in low flame.
  • Then add the curd along with cooked cucumber and green chillies. You can even add the water which remained after cooking cucumber.
  • Keep in low flame for 2-3 minutes. But remove from the flame before it starts boiling.


Mooru Curry / Spiced Buttermilk with Cucumber, photo 1Mooru Curry / Spiced Buttermilk with Cucumber, photo 2


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