Easiest Way to Prepare Delicious Mangalore Cucumber curry:

Easiest Way to Prepare Delicious Mangalore Cucumber curry: Delicious, fresh and tasty.

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. 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.

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.

It is basically sambar cucumber or coloured cucumber curry with raw.

You can have Mangalore Cucumber curry: using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mangalore Cucumber curry:

1. You need of Coloured cucumber.

2. Prepare of Salt.

3. Prepare of Red chilli powder.

4. Prepare of Fresh coconut.

5. It’s of Red Byadagi chillies.

6. Prepare of Tamarind – goose berry size.

7. You need of Turmeric powder.

8. It’s of For seasoning:.

9. Prepare of Coconut oil.

10. You need of Mustard.

11. You need of Red chilli.

12. Prepare of Curry leaves.

13. You need 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.

How to make Mangalore cucumber more kuzhambu- Stepwise pictures.

In a mixie jar add soaked dal, coconut, green chilli, ginger, cumin seeds, finely grind.

One of the most traditional Mangalorean vegetarian curries would have to be the Mogem Losun Miri - a delicious all season curry made with Field Marrow (found in supermarkets today under the label 'Madras Cucumber') in a mildly spicy and fragrant curry made predominantly of garlic, pepper, chillies and onions ground to a fine paste along with other ingredients.

Mangalore Cucumber curry: instructions

1. 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..

2. 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..

3. 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..

4. When cucumber is cooked, add ground masala adjust the consistency and boil.When mixture boils nicely, switch off the gas..

5. 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..

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 style southe sambar or cucumber sambar recipe using sambar-cucumber.

Southekayi samabr recipe explained with step by step pictures and a video.