Mangalore Cucumber Curry | Thoute Koddel

July 5, 2023

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Mangalore Cucumber curry is a traditional recipe from Mangalorean cuisine where Mangalore cucumber which is also known as Madras cucumber is cooked in a coconut based gravy.

Mangalore cucumber curry is known as Thoute Koddel in Tulu (local language spoken in Mangalore) Some other names for this dish is Southekayi Sambhar or Southe Huli. Thoute is the Tulu word for Mangalore cucumber and Koddel means curry.

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What is Mangalore Cucumber

Mangalore cucumber also known as Madras cucumber is a type of gourd with a thick green skin and yellow stripes. It is shaped like a rugby ball. It has off-white coloured flesh with seed-filled center. It has a neutral flavour and easily absorbs flavours of the spices it is cooked in.

Mangalore Cucumber is a common backyard vegetable in coastal Karnataka. It has a long shelf life after it is harvested. It can be easily kept at room temperature for several months. In rural Mangalorean homes, it is a common sight to see these cucumbers tied with coconut fibre ropes, hanging from the ceiling. These cucumbers are used during monsoons when people are unable to step out due to heavy rains. During such times, these cucumbers, other homegrown veggies, brined mangoes, brined jackfruits and dry fishes are used in cooking.

This cucumber is used in variety of dishes, the popular one being Thouthe Koddel which is a delicious coconut based curry. The Mangalorean Konkani community makes dosa using this cucumber which is known as Magge polo. In Udupi temples and mutts, a spicy sambar without onion and garlic is made using these cucumbers.

About Mangalore Cucumber Curry

Mangalore cucumber curry is a flavourful curry made using Mangalore cucumbers. The cucumber is chopped after removing the seeds and is cooked with tamarind pulp, salt, jaggery and turmeric powder. Some spices, lentils, red chillies are roasted and ground with coconut, onion, garlic and curry leaves. The masala paste is then added to the cooked cucumber and brought to a boil. A tempering of mustard seeds, udad dal, garlic, red chillies and curry leaves is added to the curry.

Mangalore Cucumber Curry tastes best with steamed rice, papad and pickle on the side.

List of ingredients

Mangalore Cucumber

Lentils & Spices : Udad dal, chana dal, coriander seeds, mustard seeds, cumin seeds, fenugreek seeds (methi), dry Byadgi chillies,turmeric powder

Other ingredients : coconut, Curry leaves, onion, garlic, tamarind, jaggery, oil and salt.

Step-wise recipe with pictures

Soak a marble sized ball of tamarind in water for 30 minutes. Extract the pulp and keep aside.

Cut the Mangalore cucumber. Remove the seeds and cut into large sized pieces. Add this to a bowl of water. Rinse and keep aside.

To make the masala, heat a pan. Add few drops of oil. Add the dry red chillies and roast for few seconds till the chillies turn crisp. Remove and set aside.

Add udad dal and chana dal to the same pan. Roast on low flame till they turn aromatic. Remove and keep aside.

Now, add coriander seeds, cumin seeds, mustard seeds and methi seeds. Roast for few seconds and keep it aside.

Allow all the roasted ingredients to cool. Transfer the roasted ingredients to a mixer jar.

Add chopped onion, garlic, coconut, curry leaves and turmeric powder. Add some water and blend to a fine paste. Keep aside.

Heat a pan. Add chopped cucumbers, tamarind pulp, jaggery, salt and turmeric powder. Add water. Cover and cook for about 10 minutes.

Once the cucumbers are cooked, add the masala paste. Add salt as per taste. Mix well. Cover and cook for few minutes.

For tempering, heat oil in a small pan. Add mustard seeds, udad dal. One crushed, unpeeled garlic pod, dry red chillies and curry leaves.

Pour this tempering into the curry. Serve Mangalore Cucumber curry with steamed rice.

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