Kakdi Recipe – Authentic Yellow Cucumber Curry with Turmeric

Last Updated on 2 months by Neha Deshmukh

Kakdi Recipe – Authentic Yellow Cucumber Curry with Turmeric

Introduction

There’s just something so comforting about a simple, home-style Indian curry. And this Kakdi recipe? It’s a hug in a bowl! I remember my aaji (grandmother) making this during the monsoon season, when Kakdi is at its peak. It’s a dish that instantly transports me back to her cozy kitchen. Kakdi, or yellow cucumber, isn’t as common as its green cousin, but trust me, it’s worth seeking out. This curry is easy to make, packed with flavour, and wonderfully comforting. You’ll absolutely love it!

Why You’ll Love This Recipe

This Kakdi recipe is a winner for so many reasons. It’s quick – ready in about 20 minutes! It’s incredibly easy, perfect for beginner cooks. And the flavour? A beautiful blend of tangy, spicy, and earthy notes. Plus, it’s a lovely way to enjoy a slightly unusual vegetable. It’s a taste of authentic Indian home cooking that’s sure to become a favourite.

Ingredients

Here’s what you’ll need to make this delicious Kakdi curry:

• 0.5 kg Kakdi (yellow cucumber)
• 0.25 kg Tomato
• 1 whole Onion
• 0.5 tbsp Ginger-Garlic paste
• 2 whole Green chilies
• 1 tbsp Red chili powder
• 0.25 tbsp Turmeric powder
• Salt to taste
• Oil as needed
• 2-3 sprigs Fresh coriander leaves

Ingredient Notes

Let’s talk ingredients! Kakdi, the star of the show, is a yellow cucumber with a slightly different texture and flavour than regular cucumbers. It’s a bit more firm and has a mild, slightly sweet taste. You can often find it at Indian grocery stores, or sometimes at farmers’ markets.

Traditionally, this curry is made with mustard oil, which gives it a lovely pungent flavour. But if you don’t have mustard oil, any cooking oil like vegetable oil or sunflower oil will work just fine. I sometimes use groundnut oil for a slightly nutty flavour.

Don’t be shy with the ginger-garlic paste – it’s what gives the curry its aromatic base. And feel free to adjust the green chilies and red chili powder to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat oil in a pressure cooker over medium heat. Add the diced Kakdi, tomatoes, chopped onion, ginger-garlic paste, and slit green chilies.
2. Sauté for about 5 minutes, stirring occasionally, until everything is fragrant and the onions start to soften. This is where the magic begins!
3. Add the red chili powder, turmeric powder, and salt. Give it a good mix, ensuring the spices coat the vegetables evenly.
4. Pour in 1 cup (240ml) of water. Secure the lid of the pressure cooker and cook for 2 whistles.
5. Once the pressure releases naturally (don’t force it!), open the lid.
6. If the curry is too watery, simmer it for a few minutes, stirring occasionally, until it reaches your desired consistency. I like mine slightly thick.
7. Finally, garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the Kakdi! You want it to retain a little bit of bite.
• If you don’t have a pressure cooker, you can make this in a pot on the stovetop. It will take longer – about 20-25 minutes – but the flavour will be just as good.
• A pinch of asafoetida (hing) added while sautéing the onions adds a lovely depth of flavour.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the green chilies and red chili powder for a milder curry. Add a pinch of Kashmiri chili powder for colour without the heat.
• Regional Variations – Maharashtra Style: Add a tablespoon of grated coconut while sautéing the spices for a Maharashtrian twist.
• Gujarati Style: A touch of sweetness is key in Gujarati cuisine. Add ½ teaspoon of sugar or jaggery to balance the flavours. My friend, Rina, swears by this!

Serving Suggestions

Kakdi curry is best served hot with steamed rice. It also pairs beautifully with roti or papad. A side of yogurt or raita can help cool down the spice if you’ve added a generous amount of chili.

Storage Instructions

Leftover Kakdi curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavour actually develops even more overnight!

FAQs

• What is Kakdi and where can I find it? Kakdi is a yellow cucumber, popular in Indian cuisine. You can usually find it at Indian grocery stores or farmers’ markets, especially during the monsoon season.
• Can I use regular cucumber instead of Kakdi? You can, but the flavour and texture will be slightly different. Regular cucumbers have a higher water content, so you might need to simmer the curry for longer to thicken it.
• How do I adjust the spice level in this curry? Easily! Reduce the amount of green chilies and red chili powder. You can also remove the seeds from the green chilies for less heat.
• Can this curry be made without a pressure cooker? Yes! Cook it in a pot on the stovetop for about 20-25 minutes, or until the Kakdi is tender.
• What is the best way to serve Kakdi curry? With a big bowl of fluffy steamed rice! It’s the perfect combination.