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Cucumber Puppu

Cucumber Puppu is a popular Indian Curries
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Serves 4


250 g - red gram dal

2 - Cucumber (medium size)

Tamarind small Lime size

For seasoning:

2 - Red Chillies

2 - Green chillies

1- onion, chopped

1/2 tsp - Cumin seeds

1/2 tsp - mustard

A pinch - asafetida

A few - Curry leaves


  1. Peel the cucumber and cut into small pieces. Steam the cucumber and red gram dal separately in a pressure cooker.
  2. Soak tamarind for 15 to 20 minutes in minimum water and strain the juice.
  3. Blend the steamed cucumber and dal thoroughly. Make certain that there are no lumps seen.
  4. Place a kadai on the stove, pour required amount of oil and season with mustard, cumin seeds, onion, curry leaves, red, green chillies and asafoetida.
  5. To the seasoning, add tamarind extract and cucumber dal blend.
  6. Add salt and leave it to boil for 10 minutes.
  7. Garnish with chopped coriander leaves and serve with rice or chapatti.
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Sushmita Pandit loves exploring Indian and International cuisine. She also aims at promoting cuisines from Jharkhand, which of late has not come up in the limelight.

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