In those days,in my aunt's house where I grew up, used to grow these Southe kai in summer and preserve them for using it in rainy season. Not much of vegetables available and they were not used to buy veggies from the market. They sow the seeds in the field after they take out the horse gram or beans and then this Southekai seeds were sowed. By the end of March they cut out the yield and store it by tying them in the cow shed and Padasale ( the middle room for praying). Those days have gone now. Too many problems these days. Either the water or the the worker (lebourer).
Many people are very curious about this Southe Huli. Udupi Hotels are very famous world wide.It has become a fashion that they simply mention Udupi Hotel but they do not have neither the taste or the look. It has become a Market technic to use the word Udupi.
Friends keep asking me to put up the recipe of Udupi Style of cooking the curry. So this is dedicated to all the people who asked the recipe and the way of cooking. Using freshly roasted spices is the secret of having good aromatic Curry.
Mangalore Southe kai is called as Bannada Southekai or Oora Southe kai. Since it is colourful with yellow and brown or green it is called as Bannada SoutheKai.
Lets see the benefits of Mangalore Southekai :
Cucumber contains no saturated fats or cholesterol. The peel of Southekai is a good source of dietary fiber and it helps to reduce constipation. It is also a good source of Potassium and Sodium and helps to reduce the blood pressure. They contain moderate rate of anti oxidants and Vitamin C and Vitamin A. It also contain high rate of Vitamin K. and it is very important for bone mass building.
This dish " Mangalore Southekai Curry " has no onion or garlic.
We can prepare this curry on any day like on normal days, festival, feast and on fasting days. We can have chapatis, pooris, Idli, dosa, and any kind of rotti.( Raagi - Finger Millet, Jola- Great Millet or Sorghum, Sajje - Pearl Millet etc). I used Moongdal instead of Toor Dal.
Things Needed :Mangalore Southe Kai : 1 Big Bowl.
Moong Dal : 1/2 Cup
Red Chilly : 5 to 6
Coriander Seeds : 2 Table spoons
Jeera : 1/2 Tea spoon
Methi: 1/4 Tea spoon
Urid Dal : 1/4 Tea spoon
Curry leaves : 6 to 8
Green Chilly : 2
Coconut : 3 Table spoon or more
Jaggery : 1 Table spoon
Turmeric powder : a pinch
Ingh : a pinch
Coconut oil : 2 Tea spoons
Salt : required ;
Mustard seeds :1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Method :1. Wash and pressure cook Moong Dal for 6 to 8 minutes and leave it for cooling.
5. Keep a pan on the fire and put 1 tea spoon of oil. Put methi seeds and urid seeds. Let it turn slightly brown.
6. Add coriander seeds and fry for 1 minute. Add Red chilly and curry leaves. Fry for 20 seconds.
7. Add ingh, jeera and put off the fire. Leave the fried mixture for cooling.
8. Grind fried mixture with grated coconut and remove from the mixi jar.
10. Add jaggery and turmeric powder. Mix it well and let it boil for 2 to 3 minutes.
12. Shift the ready curry to a serving bowl and add mustard -ingh and curry leaves splutter
Using jaggery is optional. ( I have added). Adding onions and garlic is optional. Any cooking oil can be used instead of coconut oil. Removing the outer skin of Southekai is also optional. You can use the outer layer for chutney.
Time : 30 Minutes.
Serves : 4 to 5.