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Curry Leaves And Cucumber Thuvaiyal

4.40 from 5 votes

Summer is all about greenery and bright colors; it’s exciting to see a platter of different yet natural colorful foods. This is one of my favorite thuvaiyal. Fresh curry leaves with fresh cucumber and green chillies blends well together yielding an ultimate spicy, tasty and flavorful thuvaiyal. Curry leaves are rich in iron and cucumber is a natural summer cooler. It pairs well with chapathis, hot idis, steamed rice with a spoonful of melted ghee.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Recipe CategoryVegetarian
Served AsBreakfast, Dinner, Lunch
CuisineSouth Indian
Servings 5


  • 2 ¼ cups curry leaves fresh and cleaned
  • ½ cup grated cucumber tightly packed after filtering the juice
  • 5 to 7 tbsp of cucumber juice
  • 7 to 9 green chillies depending upon your taste
  • 10 garlic pods
  • 1 inch ginger
  • Tamarind A small gooseberry sized
  • ¼ cup coconut pieces fresh
  • Crystal Salt as required
  • Gingelly oil as required
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp urad dal
  • 1/2 tsp chana dal
  • 1 red chilli
  • A generous pinch of asafoetida


  • Remove the peel of the cucumber, deseed the cucumber and grate them.
  • Squeeze the grated cucumber, measure ½ 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.


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.

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4.40 from 5 votes

Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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