Monday, June 12, 2017

Pan Fried Mangalore Cucumber Curry ( Sutta Southekai Huli)

Pan fried does mean, roasted/fried mangalore cucumber pieces on the dosa /cahapati tava. It is an old traditional, classic dish and it has its own signature. The curry is delicious and yummy.

Recently I was on Face book live and cooked Pan fried Mangalore Cucumber curry. I have shown how to prepare fresh masala powder for the curry. You can watch the video  here too.

Here in this recipe I have used black eyed beans (your choice of legume can be used).
Mangalore Cucumber/Bannada Southekai/Mangalore Southekai grows well in Dakshina Kannada and other parts of coastal line and Malenadu area. During the rainy season the rain does not stop and no vegetables grow during those rainy months, and you need to be prepare for these rainy season. So people used to grow these cucumbers, pumpkins and store. It used to be hanged in the rooms and even cow sheds. Hanging these vegetables stay for long duration. I have seen my doddappa and doddamma (mother's sister and her husband) used to grow these vegetables and even my father in law used to grow these vegetables during April and May. (Mostly in the paddy field).
My doddamma (amma's sister) is a good cook and she was the expert I can say. Even now I feel the taste of those dishes she used to prepare. Her name is Lakshmidevi who got married at the age of 14 and learnt cooking by seeing her mother in law.
Since I was grown up in doddamma's house I have seen her cooking style and remember all those days spent with her. This particular recipe I learnt it from her and prepared many times. Each time it tasted yummy and I am happy for that I can pen this and who wants to try and keep up the traditional dish to be alive.
This Cucumber which I have used is from our garden. I am very happy and thrilled. 

Udupi Special : Authentic : Traditional    : Pan Fried Mangalore Cucumber Curry .

Let us see the recipe : No Onion OR No Garlic is used in this Curry. The spices are freshly roasted/fried and ground with fresh coconut grating to smooth paste.
Read, Try, Enjoy, Comment and Share please.

Things Needed :

To Cook :
Mangalore Cucumber : Mangalore Southekai : 1 (Medium size)
Moong/Toor Dal /Black Eyed beans or any other legumes.: 1/2 Cup
Methi /Fenugrik seeds : 5 to 6

To Grind :
Fresh Coconut : 1 Cup
Fresh roasted sambar powder : 2 to 3 Tablespoons
Tamarind pulp : 1 Tablespoon

To Add :
Salt : As required
Seasoning : With mustard seeds, urid dal, curry leaves, ingh/Asafoetida and a red chilly with coconut oil.
Coriander leaves : 1 Tablespoon
 Method :
1. Wash and cut Mangalore southekai into small pieces. Soak in water. (It helps to wash away the bitterness in Cucumber).
2. Soak tamarind in hot water. ( A small marble size). Remove the pulp after 5 minutes.
3. Grate coconut and keep it aside.
4. Dry roast or fry methi seeds 1/4 teaspoon, urid dal: 1/2 teaspoon, byadagi chilly 5 to 6, coriander seeds : 2 tablespoons and jeera in 1/2 teaspoon of coconut oil. Add a pinch of ingh and curry leaves.
5. Mix it well and dry grind and keep it aside.
6.Now keep a dosa pan on the fire and heat. Add 1 to 2 teaspoon of coconut oil and arrange cucumber pieces on the tava.
7. Let it cook on low flame. See that it does not burn too much.
8. Turn the other side and cook for 2 to 3 minutes.

9. Put these pieces in a pressure cooker and cook for 2 to 3 whistles.
10. Cook the legume of your choice and keep it aside (You can cook along with cucumber).

11. Grind coconut, roasted/fried spice powder /spices and tamarind pulp with required water. Remove it from the mixi jar. Keep the mixture aside.

12. Put cooked dal /black eyed beans, cooked cucumber in a big bowl and add turmeric powder, salt and required water. Add a few seeds of methi. Mix it well and let it boil for 2 minutes.

13. Add ground coconut mixture and mix it well and cook for 2 to 3 minutes. Shift the curry to a serving dish. ( Add water if required).

14. Add mustard seeds seasoning and cut coriander leaves.

15, Serve with the main dish you have prepared.

Note : 

Fry Southe Kai pieces on low and medium flame. Use of coconut oil is optional. Using less or more oil is optional. Use of more or less chilly is optional. Use of any legume like channa, whole moong, cowpea, toor dal, moong dal is optional. Use any one of them. Adding urid dal while frying spices adds to the taste and thickness. You can use channa dal or raw rice is optional. Do not over cook southekai pieces. Adding onions and garlic is optional.
Time : 35 to 40 Minutes.
Serves : 4 to 5.

This Mangalore Cucumber grown on our terrace garden. Here are some pics of Southekai  which are seen in the plant.

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