Vellari Red Curry
by Tarla Dalal
Added to 7 cookbooks
This recipe has been viewed 36068 times
Vellari means ‘cucumber’, and as the name suggests this is a reddish hued curry. However, the redness actually stems due to the combination of several spices and not necessarily due to an overdose of chillies. So, fear not this recipe, and feel free to moderate the spiciness according to your taste.
Method- Combine the fenugreek seeds and chillies in a small pan and dry roast on a slow flame till they release flavour, while stirring continuously. Keep aside.
- When cool, blend in a mixer or grind in a mortar-pestle (khalbhatta) to a coarse powder. Keep aside.
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the prepared powder, turmeric powder, tamarind pulp, salt and 1¼ cups of water, mix well and simmer for a minute, while stirring continuously.
- Add the yellow cucumber, mix well and simmer for another 10 to 12 minutes or till the cucumber is cooked. Serve hot.
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Nutrient values per serving
| Energy | 56 cal |
| Protein | 0.4 g |
| Carbohydrates | 5.3 g |
| Fiber | 1.6 g |
| Fat | 3.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 34.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 4.6 mg |
| Folic Acid | 9.1 mcg |
| Calcium | 10.6 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 7.9 mg |
| Potassium | 68.8 mg |
| Zinc | 0.1 mg |
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