SOUTHEKAYI HASI MAJJIGE HULI
"Southekayi" is what we call cucumber in Kannada. This is known as Taushe in Konkani, my mother tongue. We welcome this for its cooling properties during the hot summer months, particularly in combination with curds. Therefore it is commonly used in salads and raita.
Cucumbers also have numerous health benefits.
Elsewhere in this blog, you will find other recipes using cucumbers such as :-
Today's recipe is for a popular dish from my Home State of Karnataka which makes use of cucumber and curds. It is usually served as an accompaniment for another famous Karnataka dish called Nuchina Unde or with rice items like Chitranna.
I hope you will enjoy it as much as we do.
- Southekayi (Cucumber), finely chopped, 200 gms
- Fresh Curds , 1 cup
- Salt, to taste
To Be Ground To A Paste:
- Coconut Gratings, 1/3 cup
- Green Chillies, 5
- Fried Gram, (Hurigadle), 2 tbsp
- Turmeric Powder, 1/8 tsp
- Coriander Leaves, 1/4 cup
- Roasted Methi Seeds, 1/4 tsp
- Mustard Seeds, 1/2 tsp
- Asafoetida, 1/8 tsp
- Red Chillies, 1, broken into halves
- Curry Leaves, 8-10
- Oil, 1 tsp
Wash the cucumber, cut off the two ends, peel and chop. Keep aside.
Whisk the curds and keep aside.
Roast the methi seeds in a little oil till they turn golden in colour.
In a mixer jar grind together the coconut gratings, green chillies, fried gram, turmeric powder, coriander leaves and roasted methi seeds to a smooth paste using just the required amount of water. Keep aside
In a bowl, mix together the cucumber pieces with salt, the prepared ground paste, and whisked curds
Heat oil in a small pan and on medium heat add the mustard seeds and when they splutter add the asafoetida, broken red chillies and curry leaves and sauté for a few seconds
Add this seasoning to the Southekayi Hasi Majjige Huli
There is no need to boil the dish
Serve with Nuchina Unde or as an accompaniment to the main meal