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Vellarikka Puli Kuzhambu

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Enjoy the blend of flavours in this Spicy Tamarind Cucumber Curry. With tangy tamarind, spicy green chillies, and crunchy sesame seeds, it's a delightful dish to serve with rice.

Spicy Tamarind Cucumber Curry is a unique blend of tangy, spicy, sweet flavours that excite your taste buds. The cucumbers are cooked perfectly in a rich tamarind sauce, making this curry a delightful addition to any meal. Paired with rice, it’s a comforting and satisfying dish that stands out for its distinctive taste and aroma, providing a warm and content feeling.

About the Recipe

Spicy Tamarind Cucumber Curry offers a perfect balance of flavours. The tanginess of tamarind, the heat from green chillies, and the sweetness from jaggery create a harmonious blend that makes this dish irresistible. Originating from South Indian cuisine, this curry is delicious and a great way to incorporate cucumbers into your diet. Adding sesame seeds and a blend of spices enhances the flavour, making it a must-try for anyone who loves bold and vibrant dishes.

Why You Will Love This Recipe

You will love Spicy Tamarind Cucumber Curry for its unique combination of flavours and textures. The cucumber’s softness, the sesame seeds‘ crunch, and the tangy tamarind sauce create a sensory delight. This recipe is straightforward, making it perfect for novice and experienced cooks. It’s a fantastic way to enjoy cucumbers in a warm, comforting dish.

Vellarikka Puli Kuzhambu

Vellarikka Puli Kuzhambu

Cooking Tips

To achieve the best results:

  1. Ensure the sesame seeds are dry-roasted until golden brown for a richer flavour.
  2. Be patient when frying the seasoning ingredients, and let the dals turn golden brown for a perfect crunch.
  3. Mix the rice flour with water thoroughly to avoid lumps in the gravy, and adjust the consistency to your preference by adding more or less water.

Serving and Storing Suggestions

Spicy Tamarind Cucumber Curry is best served hot with steamed rice. This recipe serves four people. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if the gravy thickens too much.

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Nutrient Benefits

Cucumbers are low in calories and water content, making them great for hydration. Tamarind is rich in antioxidants and aids digestion, while sesame seeds provide a good source of healthy fats and minerals like calcium and magnesium.

Vellarikka Puli Kuzhambu
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Spicy Tamarind Cucumber Curry

Enjoy the blend of flavours in this Spicy Tamarind Cucumber Curry. With tangy tamarind, spicy green chillies, and crunchy sesame seeds, it's a delightful dish to serve with rice.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian


  • Cucumber (1 large)
  • 3 to 4 slit Green Chilies - 3 to 4 slit
  • 2 sprigs Curry Leaves - 2 sprigs
  • Tamarind (1 large lemon-sized ball)
  • Jaggery (a small lump)
  • 1 tbsp Sesame Seeds
  • 1 tsp Turmeric Powder
  • 1 tbsp Rice Flour
  • Sal (to taste)

For Seasoning:

  • 3 tbsp Sesame Seed Oil
  • 1 tsp Mustard Seeds
  • 1 1/2 tsp Urad Dal
  • 1 1/2 tsp Chana Dal
  • 1/2 tsp Fenugreek Seeds
  • Asafoetida (a large pinch)


  • Soak tamarind in hot water and extract the pulp. Set aside.
  • Dry roast sesame seeds until golden brown, then grind to a fine powder. Set aside.
  • Peel the cucumber, remove the seeds, and cut into large pieces.
  • Heat sesame seed oil in a pan and add mustard seeds. Once they splutter, add urad dal, chana dal, fenugreek seeds, and asafoetida.
  • When the dals turn golden brown, add curry leaves, green chillies, cucumber pieces, and turmeric powder. Fry on low heat until the cucumber is soft.
  • Add tamarind pulp, jaggery, salt, and 2 cups of water. Cook for a few minutes.
  • Mix rice flour with water to make a smooth paste, then add it to the cucumber mixture. Boil for 3 to 5 minutes or until the gravy thickens.
  • Stir in the sesame seed powder, mix well, and remove from heat.
  • Serve hot with steamed rice.

Frequently Asked Questions

How can I adjust the spice level of the Spicy Tamarind Cucumber Curry?

Spicy Tamarind Cucumber Curry can easily be adjusted to your preferred spice level. If you prefer a milder curry, reduce the number of green chillies or remove the seeds before cooking. Add more green chillies or a pinch of red chilli powder for extra heat. The balance of flavours can be tweaked to suit your taste without compromising the dish’s integrity.

Can I use a different type of oil for this recipe?

Yes, you can use different oils for Spicy Tamarind Cucumber Curry. While sesame seed oil adds a unique flavour, you can substitute it with vegetable, coconut, or olive oil. Each type of oil will slightly alter the flavour profile, but the dish will still be delicious. Experiment with different oils to find your favourite version of this curry.

What can I serve with Spicy Tamarind Cucumber Curry?

Spicy Tamarind Cucumber Curry pairs wonderfully with steamed rice or any Indian flatbread, such as roti or naan. It can also be served with a side of dal (lentil soup) or a simple vegetable stir-fry. The curry’s tangy and spicy flavours beautifully complement plain and mildly flavoured sides.

Can I make this curry in advance?

Yes, you can prepare Spicy Tamarind Cucumber Curry in advance. The flavours meld together, making it taste even better the next day. Store it in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop over low heat, adding water to adjust the consistency.

Is this recipe suitable for vegetarians or vegans?

Spicy Tamarind Cucumber Curry is suitable for both vegetarians and vegans. It contains no animal products and uses plant-based ingredients exclusively. Ensure that the jaggery you use is vegan, as some types might be processed with animal-derived clarifying agents. This dish is an excellent addition to a plant-based diet.


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