Authentic Cucumber Rice Recipe – Traditional South Indian Poha Style

Last Updated on 4 months by Neha Deshmukh

Authentic Cucumber Rice Recipe – Traditional South Indian Poha Style

Hey everyone! Today, I’m so excited to share a recipe that’s close to my heart – Cucumber Rice. It’s a traditional South Indian delight, often enjoyed as a light breakfast or snack. I remember my grandmother making this during the monsoon season, and the aroma always filled the house with such warmth. It’s a bit like a savory poha, but with a wonderfully refreshing twist! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Cucumber Rice isn’t just delicious; it’s surprisingly easy to make! It’s a fantastic way to use up leftover cooked rice (though we’re starting with raw rice here for the most authentic texture). Plus, it’s a wonderfully light and healthy option, packed with fresh flavors. If you’re looking for something a little different from your usual South Indian fare, this is it!

Ingredients

Here’s what you’ll need to make about 6 idlis worth of this goodness:

• 1 whole cucumber
• 1 cup rice (about 180g)
• ½ cup jaggery (about 120g) – adjust to taste!
• ½ cup grated coconut (about 50g)
• ½ tsp salt (about 3g) – or to taste
• Ghee, for greasing

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Rice: Traditionally, short-grain rice or parboiled rice (like Sona Masuri) is used. It gives the idlis a lovely soft texture. You can experiment with other types, but the texture might vary.
• Jaggery: Jaggery is unrefined cane sugar, and it adds a beautiful caramel-like sweetness. The type of jaggery varies regionally – some are darker and more molasses-y than others. Feel free to use what you can find!
• Coconut: Freshly grated coconut is always best. It adds a wonderful aroma and flavor. But if you’re short on time, unsweetened desiccated coconut works in a pinch.
• Cucumber: A fresh, firm cucumber is key! It provides the lovely moisture and subtle flavor that makes this recipe special. Don’t skip squeezing out the juice – it prevents the batter from becoming too watery.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, grate your cucumber. I like to use the coarse side of a box grater. Once grated, squeeze out as much juice as you can. Don’t throw that juice away though – we’ll need it later! Set both the grated cucumber and the juice aside.
2. Next, soak 1 cup of rice in water for at least 3 hours, or even overnight. This softens the rice and helps it blend into a smooth batter. Once soaked, drain the rice thoroughly.
3. Now for the blending! Add the soaked and drained rice, jaggery, grated coconut, and a little of the reserved cucumber juice to a blender. Start with just a splash of juice and blend into a coarse batter. Add more juice gradually – you want a thick, but pourable consistency.
4. Add the grated cucumber and salt to the batter. Give it a good mix. If the batter seems too thick, add a little more of the reserved cucumber juice until you reach the right consistency.
5. Time to wrap! Grease a banana leaf generously with ghee. Pour a ladleful of batter onto the leaf, and carefully fold it over to seal securely. If you don’t have banana leaves, you can use parchment paper, but the flavor won’t be quite the same.
6. Steam the wrapped batter in an idli steamer for about 25 minutes, or until it’s fully cooked and firm to the touch. A toothpick inserted into the center should come out clean.
7. Serve warm with a dollop of ghee or a drizzle of honey. It’s absolutely divine!

Expert Tips

Want to make this recipe even better? Here are a few of my secrets:

• Batter Consistency: The batter should be thick enough to hold its shape, but pourable. Think pancake batter – not too runny, not too stiff.
• Greasing the Banana Leaf: Don’t skimp on the ghee! It prevents the batter from sticking and adds a lovely flavor.
• Steaming: Make sure your idli steamer has enough water. You don’t want it to run dry mid-steam!

Variations

Let’s get creative!

• Vegan Adaptation: Simply skip the ghee when greasing the banana leaf and use a neutral oil instead. You can also use maple syrup or agave nectar instead of honey for serving.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your jaggery doesn’t contain any hidden gluten ingredients.
• Spice Level Adjustment: If you like a little heat, add a finely chopped green chili to the batter. My friend, Priya, loves adding two!
• Festival Adaptations: In some parts of Kerala, a similar version of this is made during Onam. It’s considered an auspicious dish to offer during the festival.

Serving Suggestions

Cucumber Rice is wonderful on its own, but here are a few ideas to elevate your meal:

• Serve with a side of sambar or chutney.
• Enjoy it with a cup of hot filter coffee.
• It’s a great light dinner option paired with a simple vegetable curry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the steamer or microwave.

FAQs

Got questions? I’ve got answers!

• What type of rice is best for this recipe? Short-grain or parboiled rice (like Sona Masuri) is traditionally used for the best texture.
• Can I use store-bought coconut milk instead of fresh coconut? While fresh coconut is preferred, you can use unsweetened coconut milk in a pinch. Use about ¼ cup.
• How do I know if the batter is the right consistency? It should be thick enough to hold its shape, but pourable – like pancake batter.
• What is the purpose of squeezing the cucumber? Squeezing out the excess juice prevents the batter from becoming too watery and ensures the idlis cook properly.
• Can this be made ahead of time? You can prepare the batter a few hours in advance and store it in the refrigerator.
• What is a good substitute for jaggery? Dark brown sugar or coconut sugar can be used as a substitute, but the flavor will be slightly different.

I hope you enjoy making this Cucumber Rice as much as I do! Let me know in the comments how it turns out for you. Happy cooking!