Spiced Yoghurt Curry with Cool Cucumber

Recipe by
Total Time:
15-30 mts
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • Total Greek Yoghurt – 250 grams
  • Cucumber – 150 grams
  • Ripe Tomatoes – 2 nos (about 100 grams)
  • Water – 500 ml
  • Shallots – about 10 grams
  • Curry Leaves – 2 sprigs
  • Garlic – 1 tsp
  • Salt – to taste
  • Turmeric Powder – ½ tsp
  • Kashmiri Chilli Powder or Paprika Powder – ¼ tsp
  • Fenugreek Powder – ¼ tsp
  • Mustard Seeds – ½ tsp
  • Oil – 1 tsp

How to Make Spiced Yoghurt Curry with Cool Cucumber

  • Using a wooden spatula mix the Yoghurt with Salt, Turmeric and Chilli powder to a smooth consistency.
  • Finely chop Tomatoes and Shallots, store separately.
  • Peel and cut the Cucumber into small rectangular pieces of 1×1/4 inch size.
  • Wash and pat dry with a kitchen towel the Curry Leaves.
  • In a deep bottomed pan(kadai) heat Oil. Add Mustard Seeds and allow to pop.
  • Add the Curry Leaves, chopped Shallots, sauté till golden brown.
  • Add Tomatoes and sauté for about 3-4 mins till it gets cooked.
  • Add 250 ml Water and Cucumber, cover and cook for about 10 mins on high flame. I wanted to bite into the Cucumber in the curry, but if you want to soften it further you may cook longer, but I suggest you would love biting into the Cucumber.
  • Switch off the flame for about 2 minutes. This will calm down the boiling Water thus prevents splitting of the Yoghurt when added.
  • Now add the remaining 250 ml Water (hot and not boiling) to the spices and Yoghurt mix, bring to a smooth consistency, also known as Butter-Milk.
  • Pour this butter-milk into the kadai, switch on the flame (medium-high) and stir continuously. In about 2-3 minutes it will be done.