MANGALORE CUCUMBER HULII make it a point to make dishes using Mangalore Cucumber from time to time. We call this Magge in my mother tongue, Konkani and "Mangalooru Southekai" in Kannada. While it is strictly speaking called, "Field Marrow" this is variously known in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber!
Elsewhere in this blog, you will find recipes for dishes made with Mangalore Cucumber, such as:-
Today's recipe is for Mangalore Cucumber Huli- a dish well-known in the Udupi-Mangaluru-Malnad regions of Karnataka. It is usually served with steamed rice. Since I had cooked thuvar dal readily available, this came in handy in making this dish. Many prefer to use the unpeeled Mangalore Cucumber, however, I am more used to peeling it but this is a matter of individual choice.
Today's recipe has been adapted from Mangalore Cucumber Sambar or Southekayi Huli from Shetty Cookery.
We enjoyed this with hot steamed rice and I am sure you will too!
- Medium-sized Mangalore Cucumber ( Southekayi), 1 or about 2 and 1/2 cups
- Turmeric Powder, 1/4 tsp
- Coriander Seeds, 1 and 1/2 tsp
- Cumin Seeds, 1/2 tsp
- Fenugreek Seeds, 6-7
- Split Urad Dal ( Black Gram Dal), 1/2 tsp
- Byadgi Dry Red Chillies, 5
- Fresh Coconut Gratings, 1 cup
- Jaggery, grated, 2 tsp
- Tamarind Juice, 2 tbsp
- Cooked Thuvar Dal, 1/2 cup
- Salt, to taste
- Oil, 1 tsp
- Mustard Seeds, 1/2 tsp
- Curry leaves, a sprig
- Dry Red Chilli, broken into halves, 1
- Oil, 1 tsp
Wash the Mangalore Cucumber and discard the core and seeds. Peel the Mangalore Cucumber and cut into into bite-sized cubes.
Heat 1 tsp of oil and roast together the coriander seeds, cumin seeds, fenugreek seeds, split Urad Dal and the dry red chilies till the dal changes colour. Keep aside to cool
Transfer the roasted ingredients to a mixer jar and grind on pulse mode to crush them
To this add the fresh coconut gratings and required amount of water
Grind to form a smooth paste. Keep aside.
In a pressure cooker, place the Mangalore cucumber cubes in a vessel in adequate water, add a little salt and turmeric powder, and cook for two whistles. Take care to see it does not get over cooked.
Once the cooker cools, remove the cooked Manglore cucumber
To this add the ground paste prepared earlier, salt to taste, grated jaggery and tamarind juice
Mix well and bring to a boil
Next add the cooked thuvar dal, mix well and add water if required, to adjust the consistency
Cover and cook for about 5 minutes on medium heat stirring from time to time
Switch off the gas
In a small pan, heat oil and on medium heat add the mustard seeds
When they splutter add the curry leaves and broken red chillies and sauté for a few seconds
Add this seasoning to the Mangalore Cucumber Huli
Serve hot with steamed rice
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