Sunday, October 1, 2017

Mangalore Cucumber Spicy Curry

Mangalore Cucumber/Managalooru Soutekai/bannada southekai is one of the nutritious vegetable   available around the year. I have tried Mangalore Cucumber Spicy Curry here and it is yummy and quick.

I have used Mangalore Cucumber, toor dal and spice powder prepared at home. (ಹುಳಿ ಪುಡಿ/curry powder). I have used little cinnamon in curry powder. So let us see some benefits of using cinnamon here.
Use of cinnamon in our daily diet.
Cinnamon is one of the spice used in many Indian kitchens. We get cinnamon from the inner bark of Cinnamomum Trees. Cinnamon has a sweet aroma and it is delicious and contain medicinal properties. It helps to lower the blood suger levels, reduce heart disease risk factors. Cinnamon is rich source of antioxidants and anti inflammatory properties. Cinnamon helps to fight against fungal infections because they do contain anti fungal and anti bacterial properties.
Caution : Always make sure you use very little quantity of cinnamon at times.
No Onion or No garlic Recipe.
Happy to say these are our home grown Mangalore Cucumber/Mangalore Southekai.

Let us see the recipe Now :

Things Needed :

To Cook :
Mangalore Cucumber Pieces :  1 Big bowl. (Cut into very small pieces).
Toor Dal : 1/4 Cup
To Add :
Home Prepared Spice Powder : 2 Tablespoons
Tamarind Pulp : 1Tablespoon (A small marble size).
Jaggery : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Salt : As Required
Coriander leaves : 2 to 3 Tablespoons.
For seasoning :
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Coconut Oil : 1 Tablespoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8

Method : 

1. Wash and cut Mangalore southekai into very small pieces. Soak the cut pieces in a bowl of water.
( Remove the outer layer of cucumber and then cut into small pieces). Wash and cut coriander leaves into small pieces.

2. Wash and cook toor dal and keep it aside. Soak tamarind in hot water and squeeze out the pulp.
3. Keep a pan on the fire and put coconut oil.Add mustard seeds and little jeera.
4. Let mustard splutter. Add ingh, curry leaves and mix it well.
5. Add cut mangalore cucumber and stir once. Add required water and cook for till they turn soft.

6. Add cooked dal to cooked mangalore cucumber pieces. Add pinch of turmeric. Add methi seeds.
7. Add required salt and tamarind pulp. Mix it nicely and let it cook for 2 minutes.
8. Add home prepared spice powder and stir it slowly and let it mix it well.

9. Let it cook for 2 to 3 minutes. Shift the ready " Mangalore Cucumber Spicy Curry" to a serving dish. Add cut coriander leaves.

10. Serve with the main dish you have prepared.

Note :

You can use moong dal instead of toor dal.(Optional).
Use of home prepared spice powder is optional. You can use any brand of sambar /rasam powder. The taste differ.
Use of onion and garlic is optional.
Use of any cooking oil is optional.
Putting Mangalore Cucumber pieces in a bowl of water helps to remove the bitterness in the pieces, or the curry might turn as bitter and you will not be able to eat it.
Time : 30 Minutes.
Serves : 2 to 3 
Type :  South Indian curry : Mild Spicy.

Recipe for Home Prepared Spice Powder :

Dry roast 1/4 Teaspoon of methi seeds, 3 tablespoons of coriander seeds, 6 to 7 byadagi red chilly, 1/2 Teaspoon of jeera, 1/2 teaspoon of urid dal, 1/2 teaspoon of channa dal, an inch of cinnamon piece, 2 to 3 tablespoons of copra. (Dried coconut pieces) and handful of curry leaves with little ingh.
Dry roast one by one and let it cool. Dry grind and powder to get home prepared spice powder.

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