Sri Lankan cuisine is known for its aromatic spices, creamy coconut curries, and vibrant flavors. Among these, the Cucumber White Curry stands out as a light yet flavorful dish that beautifully showcases the delicate taste of cucumber. Unlike typical spicy curries, this recipe is mild, creamy, and subtly fragrant, making it a perfect side dish to accompany steamed rice, roti, or even a traditional rice and curry meal.
This traditional Sri Lankan style curry uses two layers of coconut milk, which gives it a rich, velvety texture without being overly heavy. The addition of pandan leaf, cinnamon, and a hint of lime elevates the flavors, making it a dish that’s both comforting and refreshing.
Whether you’re a beginner looking to explore Sri Lankan cooking or a seasoned cook wanting a simple vegetarian curry, this recipe is easy to follow and guarantees delicious results every time.
Ingredients
2 medium cucumbers, peeled and cut into cubes
1 cup second milk of coconut (thin coconut milk)
½ cup thick coconut milk
1 small red onion, chopped
2–3 cloves garlic, minced
1–2 green chilies, chopped (optional, adjust to taste)
1 cinnamon stick
1 piece pandan leaf
½ tsp fried fenugreek seeds
Curry leaves, finely chopped
Salt to taste
Turmeric powder, a pinch
Juice of ½ lime
Method
- Prepare the cucumbers
Peel and cut the cucumbers into bite-sized cubes. Place them in a clay pot or heavy bottomed pan. Add a pinch of turmeric and salt to enhance their natural flavor. - Add coconut milk and spices
Pour the second milk of coconut over the cucumbers until just covered. Add the cinnamon stick, pandan leaf, and fried fenugreek seeds. - Cook slowly
Boil gently over a low flame. Cooking slowly allows the cucumbers to absorb the aromatic flavors of the spices. Continue until the cucumber cubes are soft and slightly translucent. - Add aromatics
Stir in the chopped red onion, garlic, and green chilies (if using). Let them simmer for a few minutes to release their flavor into the curry. - Finish with thick coconut milk
Pour in the thick coconut milk and sprinkle with finely chopped curry leaves. Heat gently do not boil to preserve the creaminess of the coconut milk. - Add lime juice
Remove from heat and stir in the juice of half a lime. This adds a fresh, tangy twist that balances the richness of the coconut milk. - Serve and enjoy
Serve the Cucumber White Curry warm alongside steamed rice, roti, or your favorite Sri Lankan meal.
Tips & Variations
Cooking on low heat ensures that the coconut milk remains creamy and doesn’t split.
For extra aroma, add a few crushed cardamom pods along with the cinnamon stick.
Adjust green chilies according to your spice preference. Use none for a completely mild curry.
You can experiment by adding other vegetables like ash plantain or pumpkin for a unique variation.
Always use fresh coconut milk if possible it makes a huge difference in flavor and texture.
Health Benefits
This cucumber curry isn’t just delicious it’s healthy too! Cucumbers are hydrating and low in calories, while coconut milk provides healthy fats. The aromatic spices like turmeric, fenugreek, and cinnamon have anti-inflammatory properties, making this dish as nourishing as it is tasty.
Serving Suggestions
Serve as a side dish with plain rice or Sri Lankan red rice for a wholesome meal.
Pair with roti or string hoppers for a light vegetarian dinner.
Garnish with extra curry leaves or a few freshly grated coconut shreds for an authentic touch.
Conclusion
The Cucumber White Curry is a testament to the beauty of simple, traditional Sri Lankan cooking. With its creamy texture, delicate cucumber flavor, and aromatic spices, it’s a dish that will impress family and friends alike. Easy to make, healthy, and full of flavor, it’s a must-try for anyone exploring Sri Lankan cuisine.
This mild yet flavorful curry shows that sometimes, the simplest ingredients create the most memorable dishes.
