Velliri moru curry/Yellow cucumber yogurt Curry / Cucumber pullisery


Velliri/yellow cucumber  – 1 small

Grated coconut  – 1 cup

Curd                   – 1 cup

Green chillies        – 4 Nos slit

Chilli powder       – 1/4 tsp

Turmeric powder – 1/4 tsp

Garlic                 – 4 Nos

Dry red chillies    – 4 Nos

Oil                     – 2 tbsp

Salt as needed


Grind grated coconut and garlic to a smooth paste. Now add yogurt and give a final whizz. Peel the cucumber and cut into pieces. Cook cucumber, chilli powder, turmeric powder, green chillies, salt along with water. Add the ground paste. Stir well. When it starts to boil, switch off the stove.

Heat oil in a pan, splutter mustard seeds, dry red chillies, and curry leaves. Pour this over the moru curry.

Serve moru curry with rice, fish mulakittathu, fish fry, beef fry.

Note:- You can add water if required to reach the desired consistency.

16 thoughts on “Velliri moru curry/Yellow cucumber yogurt Curry / Cucumber pullisery”

  1. I adore Indian dishes very much especially with chilies and coconut. Not sure about the yellow cucumber but I should be able to find out. Simply divine with the lovable flavors.

  2. Looks yum… pairs nicely wth kara kulambu…

  3. Beena mooru kari always reminds me of chembu…that is the best vegetable to make morru kari…but yellow cucumber looks different…got to taste this once for sure

  4. Yet another lovely recipe with coconut and curd!! Love it Beena!!
    It is such a simple and soothing recipe for summer.

  5. this yogurt curry looks delicious.

    Check this giveaway


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