Pipinna vyanjana

Cucumber curry

Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Toasted coconut gives this quick, fragrant curry a wonderful ‘cooked on the open fire’ taste, and also acts as a thickening agent.

Preparation 15 minutes
Cooking 20 minutes


  • 3 large telegraph (long) cucumbers, or 2 white cucumbers
  • 2 tablespoons grated fresh coconut
  • 3 green cardamom pods
  • 1 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ onion, finely chopped
  • 1 fresh curry leaf sprig, leaves picked
  • ½ teaspoon fennel seeds
  • 2 cm (¾ inch) piece of cinnamon stick
  • ¼ teaspoon ground turmeric
  • 2 small Indian green chillies, finely chopped
  • 150 ml (5 fl oz) coconut milk


Peel the cucumbers and cut them in half lengthways. Remove the seeds, then cut on the diagonal into slices about 2 cm (¾ inch) thick. Set aside.

Place the coconut, cardamom pods, chilli powder, coriander and cumin in a small heavy-based frying pan and shake over low heat for 8–10 minutes, or until the coconut is dark golden.

Transfer the mixture to a saucepan, along with the cucumber. Stir in the remaining ingredients and simmer over medium heat for 7 minutes, or until the cucumber is tender and the sauce has thickened.

Serve immediately.