Cucumber Poriyal Recipe – Authentic South Indian Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Cucumber Poriyal Recipe – Authentic South Indian Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s a staple in many South Indian homes – Cucumber Poriyal. It’s a simple, quick stir-fry that’s bursting with flavour, and honestly, it’s one of those dishes that just feels like home. I first made this when I was trying to recreate my Amma’s cooking, and it’s been a family favourite ever since. It’s perfect as a side dish with rice and dal, or even as part of a larger South Indian meal.

Why You’ll Love This Recipe

This Cucumber Poriyal isn’t just delicious; it’s incredibly easy to make! It comes together in under 30 minutes, making it perfect for a weeknight dinner. The combination of crunchy cucumber, fragrant spices, and the nutty flavour of toasted sesame seeds is just divine. Plus, it’s a great way to use up those cucumbers you have in the fridge.

Ingredients

Here’s what you’ll need to make this flavourful poriyal:

• 2 Medium Green Cucumbers
• 1 tablespoon Oil
• 1 teaspoon Urad dal (split black lentils)
• 1 teaspoon Mustard Seeds
• 2-3 Dry red chilies
• 2 Green Chilies (slit)
• 0.25 teaspoon Asafoetida (hing)
• 8 Curry leaves
• 0.5 teaspoon Turmeric powder
• 1-2 tablespoons Tamarind Pulp
• 2 teaspoons Sambar powder
• 1 tablespoon Jaggery
• 2 teaspoons Toasted sesame powder
• To taste Salt
• 2 tablespoons Coriander leaves (finely chopped)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Cucumbers: You can use English or Persian cucumbers – they have fewer seeds and don’t need peeling. If you’re using regular green cucumbers, peeling is a good idea.
• Toasted Sesame Powder: Don’t skip this! It adds such a lovely nutty flavour. You can easily toast sesame seeds in a dry pan until golden brown, then grind them.
• Curry Leaves: Fresh curry leaves are essential. They have a unique aroma that really makes the dish. If you can’t find them fresh, dried ones will do in a pinch, but the flavour won’t be quite the same.
• Asafoetida (Hing): This adds a wonderful savoury depth. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and slice the cucumbers into 1-inch pieces or ½-inch cubes if using American cucumbers.
2. Heat the oil in a pan over medium heat. Add the urad dal, mustard seeds, and dry red chilies. Sauté until the dal turns golden brown and the seeds start to splutter – this is where the magic begins!
3. Add the asafoetida and curry leaves. Cook for about a minute, until fragrant. Then, stir in the chopped cucumbers and sauté for 2-3 minutes.
4. Now, mix in the turmeric powder, tamarind pulp, sambar powder, and jaggery. Add a sprinkle of salt. Cover the pan and cook for about 5 minutes, or until the cucumbers are tender yet still have a bit of a crunch.
5. Finally, stir in the toasted sesame powder and adjust the salt to your liking. Garnish with finely chopped coriander leaves. Serve warm!

Expert Tips

• Don’t overcook the cucumbers! You want them to retain some of their crunch.
• Adjust the amount of green chilies to your spice preference.
• Make sure your pan is hot enough before adding the spices – this helps release their flavour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sambar powder doesn’t contain any hidden animal products.
• Spice Level Adjustment: For a milder poriyal, reduce the number of green chilies or remove the seeds. For extra heat, add a pinch of cayenne pepper.
• Using Different Types of Cucumbers: Feel free to experiment with different cucumber varieties.
• Festival Adaptations: This poriyal is often served as part of a traditional Onam or Sadya spread in Kerala. My friend’s grandmother always adds a tiny bit of coconut to hers for these occasions!

Serving Suggestions

Cucumber Poriyal is incredibly versatile. It’s fantastic with:

• Steamed rice and dal
• Roti or chapati
• As part of a South Indian thali (platter)
• Alongside a lentil-based curry (sambar or rasam)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• What type of cucumber is best for poriyal? English or Persian cucumbers are great because they have fewer seeds, but regular green cucumbers work too – just peel them.
• Can I make this poriyal ahead of time? It’s best enjoyed fresh, but you can prep the ingredients (chop the cucumbers, measure out the spices) ahead of time.
• What is asafoetida (hing) and where can I find it? Asafoetida is a resin with a pungent aroma that adds a savoury flavour. You can find it in Indian grocery stores or online.
• Can I use sambar powder from a store? Absolutely! There are many good quality sambar powders available.
• How do I adjust the sweetness level in this recipe? Adjust the amount of jaggery to your liking. Start with 1 tablespoon and add more if you prefer a sweeter poriyal.

Enjoy making this delicious and authentic Cucumber Poriyal! I hope it brings a little bit of South Indian sunshine to your kitchen.