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Mangalore Cucumber curry
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Mangalore Cucumber Curry | Thoute Koddel

a flavourful, coconut based curry.
Course Main Course
Cuisine Indian, Mangalorean
Keyword Mangalore Cucumber Curry, Southekayi Huli, Southekayi Koddel, Thouthe Koddel
Prep Time 20 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 1 medium sized Mangalore cucumber (Southekai/ Thoute)
  • a marble sized ball of tamarind
  • 2 tsp jaggery
  • 5 dry Byadgi red chillies
  • 1 tsp udad dal
  • 1 tsp chana dal
  • 1 tbsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/8 tsp methi seeds
  • ¾ cup, freshly grated coconut
  • 1 tsp turmeric powder
  • 2 sprigs curry leaves
  • ½ onion, sliced
  • 3 cloves of garlic
  • salt to taste 

For tempering

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp udad dal
  • ¼ tsp asafoetida/hing
  • 1 clove of crushed garlic with skin
  • 2 dry red chillies
  • few curry leaves

Instructions

  • Firstly, 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 down. 
  • Transfer the roasted ingredients to a mixer jar.
  • Add chopped onion,garlic, coconut, curry leaves and ½ tsp turmeric powder.
  • Add ½ cup water and blend to a fine paste. Keep aside.
  • Heat a pan. Add chopped cucumbers, tamarind pulp, jaggery,salt and ½ tsp turmeric powder. Add 2 cups of water. Cover and cook for about 10 minutes.
  • Once the cucumbers are cooked, add the masala paste.  
  • Rinse the mixer jar with ¼ cup of water and add that water.
  • 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 hot with steamed rice.