Curd Curry Recipe

• 1 Cucumber
• 1 Cup curd
• 1/2 Cup coconut, grated
• 1/4 Cup coriander leaves
• 1 tsp Jeera, roasted
• 2 tsp Chana dal, soak for 1/2 hour or chick peas
• 6-8 Green chillies
• 1/2 tbsp Mustard
• 2 Red chillies
• 1/2 tsp Turmeric powder
• Few curry leaves
• A pinch of asafoetida
• Oil as needed
• Salt to taste

• Remove the skin of the cucumber and cut it into 4 pieces vertically.
• Take out the seeds and then cut it into small cubes.
• Cook cucumber for about 10 minutes with a glass of water.
• Grind together the coconut, green chillies, coriander leaves, chana dal or chick pea, jeera and turmeric powder to make a smooth paste using little water.
• Keep a pan on the stove and add oil in a pan.
• Fry the mustard seeds, then add asafoetida, red chilli and curry leaves to it.
• After few seconds combine the grated mixture with it and simmer it for about 5 minutes.
• Now add cucumber cubes and salt, mix well, if the consistency of the curry is thick add some water and simmer it for about 10-15 minutes.
• Allow it to cool for about 10 minutes and then add curd to it, mix well.
• Majige Huli is ready to serve.