Cucumber Stir-Fry Recipe – South Indian Style with Hing & Coconut

Last Updated on 4 months by Neha Deshmukh

Cucumber Stir-Fry Recipe – South Indian Style with Hing & Coconut

Hey everyone! Today I’m sharing a super simple, yet incredibly flavorful, South Indian Cucumber Stir-Fry. It’s one of those dishes my mom used to make on busy weeknights, and it’s become a go-to for me when I want something quick, healthy, and satisfying. The little touch of hing (asafoetida) really elevates the flavors – trust me on this one!

Why You’ll Love This Recipe

This cucumber stir-fry is more than just a quick side dish. It’s a burst of fresh flavors, a little bit spicy, a little bit tangy, and wonderfully aromatic. It’s ready in under 30 minutes, uses simple ingredients you likely already have, and is perfect with a steaming plate of rice and dal. Plus, it’s a great way to use up those cucumbers!

Ingredients

Here’s what you’ll need to make this delicious stir-fry:

• 2 Cucumber
• 1/4 tsp Turmeric powder
• As needed Salt
• 1 tbsp Coconut oil or cooking oil
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• 2 tsp Chana dal (split chickpeas)
• Few Curry leaves
• 1 or 2 Red chilli (adjust to your spice preference)
• 2 pinches Asafetida (Hing)
• 1/4 cup Grated coconut
• Coriander leaves, to garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Coconut Oil: I highly recommend using coconut oil for that authentic South Indian flavor. It really makes a difference! If you don’t have it, any cooking oil will work, but coconut oil is the star here.
• Mustard Seeds: These little guys are essential for the tempering. Make sure they’re fresh – you should hear them pop when you heat them!
• Urad Dal & Chana Dal: These lentils add a lovely nutty flavor and texture. You can find them at any Indian grocery store.
• Curry Leaves: Fresh curry leaves are best! They have a unique aroma that’s hard to replicate. If you can’t find fresh, dried will do in a pinch, but use a little less.
• Hing (Asafetida): This is a bit of a magical ingredient. It adds a savory, umami flavor that’s hard to describe. It can be a little pungent on its own, but it mellows out beautifully when cooked. You can find it at Indian grocery stores, or online.
• Regional Cucumber Preparations: In some South Indian homes, they lightly score the cucumber with a fork before chopping to help it absorb the flavors better. Feel free to try that!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel (optional, I sometimes leave the peel on for extra nutrients!), and chop your cucumbers into small cubes.
2. Now, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter and pop – that’s how you know they’re ready!
3. Next, add the urad dal and chana dal. Fry them until they turn golden brown and fragrant.
4. Toss in the curry leaves and red chilli. Fry for about 30 seconds, until the curry leaves are crisp.
5. Add a pinch of hing (asafoetida) – it will bloom quickly, releasing its aroma. Be careful not to burn it!
6. Now, add the chopped cucumbers, turmeric powder, and salt. Mix everything well to coat the cucumbers with the spices.
7. Cover the pan and cook on medium heat for about 10-15 minutes, or until the cucumbers soften. They don’t need any water – they’ll release their own moisture.
8. If there’s excess water remaining, remove the lid and simmer for a few minutes to evaporate it.
9. Finally, add the grated coconut and coriander leaves. Mix well and cook for another minute.
10. Serve hot with steamed rice!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the cucumbers in two batches to ensure they cook evenly.
• Adjust the amount of red chilli to your spice preference. I like to use one, but feel free to add more if you like it hot!
• The key to a good stir-fry is to keep things moving. Stir frequently to prevent the spices from burning.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you’re sensitive to spice, remove the red chilli entirely or use a milder variety. You can also add a pinch of sugar to balance the flavors.
• Regional Cucumber Varieties: Feel free to experiment with different types of cucumbers. Indian cucumbers are often longer and thinner than the ones you find in Western supermarkets.
• Festival Adaptations: While not traditionally a festival dish, this stir-fry makes a lovely side for a simple lunch during festivals like Onam or Pongal.

Serving Suggestions

This Cucumber Stir-Fry is fantastic with:

• Steamed rice
• Dal (lentil soup)
• Roti or chapati (Indian flatbread)
• As a side dish with any South Indian meal

Storage Instructions

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

FAQs

1. What type of cucumber is best for this stir-fry?

English cucumbers or Persian cucumbers work well because they have fewer seeds and a thinner skin. But really, any cucumber will do!

2. Can I make this dish ahead of time?

You can chop the cucumbers and measure out the spices ahead of time. However, it’s best to cook the stir-fry just before serving for the best texture and flavor.

3. What is Hing (Asafetida) and where can I find it?

Hing is a resin with a pungent smell that adds a unique savory flavor to Indian dishes. You can find it at Indian grocery stores or online.

4. Can I use frozen grated coconut?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before adding it to the stir-fry. Freshly grated coconut is always best, though.

5. How can I adjust the spice level of this recipe?

Reduce or omit the red chilli. You can also add a pinch of sugar to balance the heat.

6. What is the best way to temper the spices for optimal flavor?

Make sure the oil is hot before adding the mustard seeds. Let them splutter and pop, then add the other spices in the order listed. Don’t burn the spices – keep the heat at medium.