Curry Leaves And Cucumber Thuvaiyal
35 minutes
1328 reads
About Curry Leaves And Cucumber Thuvaiyal
Summer is all about greenery and vibrant colors, and nothing captures that spirit better than a platter featuring this unique Curry Leaves and Cucumber Thuvaiyal. One of my personal favorites, this thuvaiyal combines the earthy aroma of fresh curry leaves with the refreshing taste of cucumber and a kick of green chillies, creating an irresistibly spicy and flavorful chutney.
Curry leaves bring a wealth of iron, while cucumber acts as a natural summer cooler, making this dish both nutritious and refreshing. Enjoy it paired with soft chapathis, fluffy idlis, or simply atop steamed rice with a spoonful of melted ghee—it’s a versatile and delightful addition to any South Indian meal.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
- 2 cup Curry Leaves fresh and cleaned
- 1/2 cup Cucumber tightly packed after filtering the juice grated
- 6 tbsp Cucumber Juice
- 8 Chili Pepper depending upon your taste, green
- 10 pod Garlic
- 1 inch Ginger
- Tamarind a small gooseberry sized
- 1/4 cup Coconut fresh
- Salt as required, crystal
- Sesame Oil as required
- 1 tsp Mustard Seeds rai
- 1/2 tsp Cumin
- 1 tsp Urad Dal black, split
- 1/2 tsp Chickpea split
- 1 Chili Pepper red
- 1 pinch Asafoetida generous, hing
Instructions
- Remove the peel of the cucumber, deseed the cucumber and grate them.
- Squeeze the grated cucumber, measure 1/2 cup from it and reserve the cucumber juice to use while grinding.
- Heat oil in a pan, sauté ginger, garlic and green chillies until a nice aroma is smelt.
- Allow this to cool down.
- In the same pan, heat little oil and sauté curry leaves until they are soft and cooked.
- Add the coconut pieces and sauté for few seconds.
- Allow this mixture to cool down.
- Take a chutney blending jar, add curry leaves, coconut, salt, ginger, garlic, green chillies and tamarind.
- Add cucumber juice few tablespoons at a time and grind into a coarse paste.
- Finally add grated cucumber and just pulse it few times to get a thick and coarse (thuvaiyal) consistency.
- Transfer this to a bowl.
- Heat oil in a pan; add mustard seeds allow it to splutter.
- Add the cumin seeds, urad dal, chana dal and allow frying until they turn slightly brown.
- Add red chilli and asafoetida.
- Pour this seasoning into the thuvaiyal and serve with rice or idli or chapathi.
Recipe Notes
Thuvaiyal should be of thick consistency not flowing like chutney. Hence add cucumber juice accordingly. Do not add extra water while grinding.
Do not grind the thuvaiyal for a long time after adding cucumber.
Additional Tips
- For a deeper flavor, lightly toast the curry leaves in a dry pan until fragrant before blending them into the thuvaiyal—this intensifies their aroma and adds subtle nuttiness.
- If you prefer a chunkier texture, reserve a small portion of the chopped cucumber and fold it into the finished thuvaiyal for added crunch and freshness.
- To enhance the tanginess, soak the tamarind in a tablespoon of warm water for 10 minutes before blending, then add both the softened pulp and soaking water for a smoother, more balanced chutney.
- This thuvaiyal keeps well in the refrigerator for up to two days; store it in an airtight container, and stir in a teaspoon of coconut oil just before serving to preserve its freshness and flavor.
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Recipe Nutrition
Calories: 90kcalFat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 80mg
Rajeswari Annamalai
Articles: 100
5 Comments
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Yum! This recipe is a must-try.
This looks delightful! Thanks for the recipe.
Interesting chutney using cucumber and curry leaves. Spicy but cooling effect because of the cucumber.
Absolutely delicious! Can’t wait to try it.
Looks so yummy! Excited to make it.