Pipinna vyanjana

Cucumber curry

Preparation info
  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in
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.


  • 3 large telegraph (long) cucumbers, or 2 white cucumbers
  • 2 tablespoons grated fresh coconut<


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 cuc