Vellarikai kootu (Cucumber gravy)

In my moms house we wont cook cucumber. We will take small cucumber as salad (along with ground pepper and salt) or cucumber with curd which goes well with sambar rice. When i took this after marriage in my in-laws house i felt the taste is different but, now i am used to take this due to health.

Vellarikai Kootu (Cucumber gravy) Preparation time 15 to 20 mins

Health tip :- Cucumber (Vellarikai) brings down body heat and it contains water content. It can be consumed as salad or as below. Since mung dhal is a cooling agent it is an added advantage to consume cucumber along with mung dhal. You can replace chili with pepper it will be very healthy.

Vellarikai (Cucumber) - 2 small nos
Coconut - 3 tbsp
Salt - to taste
Pasiparuppu (Mung Dhal) - 50 gms. (or 1 small cup)
Cumin seeds - 2 tbsp
Urad dhal - 1 tbsp
Curry leaves - 2 string
Water required amount
Sesame oil - 1 tsp
Mustard seed - 1/2 tsp
Green chili - 2 or 3 (according to your taste)

Preparation method:-
Peel off the outer skin of the cucumber. If the seeds are big remove the inner part else you can make into small cubes with the inner part.
In a vessel boil 2 to 3 cup of water and add the mung dhal. Cook till the dhal become soft. If water is not enough to cook add required amount and cook.
In another vessel add one cup of water (If excess water in dhal you can filter that water and use to cook the vegetable), salt and boil with vellarikai (cucumber). Cook till cucumber is tender.
Add boiled dhal to cucumber.
Grind coconut, chili & 1 tbsp cumin seed to coarse paste and add to the cucumber, dhal gravy. Switch of the flame and mix well.
In a pan add oil, mustard seed and leave to splutter. Now add urad dhal and make light brown and add remaining cumin seed. When in splutters garnish the vellarikai kootu with this.
Finally add chopped curry leaves. You can take this with rice or chapati.