Mangalore Cucumber curry:. This Mangalore cucumber coconut curry bowl is not only colorful and healthy and delicious to the core, but it also comes together quickly, which is basically a staple food in my life these days as I am vacationing at my native in this downpours of Monsoon. How to make Thouthe Kodel Recipe (Mangalore Southekayi Curry) To begin making the Thouthe Kodel Recipe (Mangalore Cucumber Curry); we will first cook the toor dal in the pressure cooker until soft and mushy. Traditionally we call this as Sauthe kai Huli menasina Koddel.
Mangalore cucumber sambar called as Soutekayi Huli in Udupi-mangalore regions is basically a coconut masala based gravy or curry with yellow cucumber as main ingredient. This is almost mandatory to be served in Hindu wedding ceremonies,celebrations or festivals in coastal Karnataka regions. One of my personal favorite too 🙂. You can cook Mangalore Cucumber curry: using 13 ingredients and 5 steps. Here is how you cook that.
Ingredients of Mangalore Cucumber curry:
- It’s 1 of Coloured cucumber.
- You need To taste of Salt.
- It’s 1 teaspoon of Red chilli powder.
- You need 1 bowl of Fresh coconut.
- Prepare 2-3 of Red Byadagi chillies.
- Prepare As required of Tamarind – goose berry size.
- Prepare 1/2 teaspoon of Turmeric powder.
- You need of For seasoning:.
- You need 1 tablespoon of Coconut oil.
- You need 1 teaspoon of Mustard.
- Prepare 1 of Red chilli.
- You need 2 springs of Curry leaves.
- Prepare 10 cloves of Garlic (crushed).
Mangalore cucumber curry with jackfruit seeds is a coconut based curry where coconut is ground with Udupi Sambar powder and the veggies are cooked in tamarind, salt and jaggery, then mixed with ground paste giving a perfect balanced taste. Southekayi Palya Recipe (Mangalore Cucumber Palya/ Sabzi) is an integral part in most of the coastal region of Karnataka as they use a lot of Mangalore cucumber in their cooking. The dry dish are mainly referred to as Palya in their local language. "Southekayi" refers to any cucumber family. In this recipe, the mangalore cucumber is simply tossed with some ground masala and then stir fried.
Mangalore Cucumber curry: step by step
- Wash Mangalore/Coloured/sambar cucumber. -Chop off 2 ends, slice in to 4 pieces and remove inner core (seed part) and chop into bite size pieces..
- Check now for the taste. If it is bitter in taste, soak the pieces in plain water for 5 minutes.Discard the water and proceed. -If cucumber tastes good, no need to soak in water and you can directly proceed in cooking..
- Cook these pieces in sufficient amount of water. Add salt and red chilli powder as well.In the meantime, grind masala by putting coconut, tamarind, red chillies and turmeric..
- When cucumber is cooked, add ground masala adjust the consistency and boil.When mixture boils nicely, switch off the gas..
- Prepare seasoning, heat oil, splutter mustard, add garlic, red chilli, curry leaves.When garlic becomes deep brown add the seasoning over boiled gravy.Keep this closed for a while before serving to absorb all the flavours. -Serve with hot rice..
Madras, Mangalore and a yummy cucumber – Stir fry it with coconut and chillies, dice it for a spicy soutekayi curry or simply add it to sambar, ways of cooking the Madras cucumber change every few kilometres in southern India. If you want you can peel it but I dont. Now wash again because some cucumber's middle portion will be bitter in taste. Traditionally we call this as Sauthe kai Huli menasina Koddel. Literal translation of this is, Sauthe kai means sambar cucumber, Huli is tamarind, menasu is chilli, koddel is sambar or curry.