SOUTHEKAYI SASMI (MANGALORE CUCUMBER CURRY)
One of the famous places in my Home State of Karnataka is the city of Udupi, which is famous for both the Sri Krishna Temple and its vegetarian cuisine.
Elsewhere in this blog, you will find recipes for dishes from the Udupi/Mangalore area -such as:-
Today's recipe is made with Mangalore Cucumber- which is also known as Field Marrow, Malabar Cucumber and Madras Cucumber. We call this Magge in my mother tongue, Konkani. It is called Mangaluru Southekayi in Kannada ( while the ordinary cucumber is called Southekayi.)
Southekayi Sasmi is a coconut based side dish with a distinctive flavour of ground mustard. It is usually served with hot steamed rice. I have adapted this recipe from Southekayi Sasmi by Udupi Recipes.
We had this for lunch recently and loved it!
Ingredients:-
- Medium -sized Mangalore Cucumber, 1/2
- Turmeric Powder , 1/4 tsp
- Fresh Coconut Gratings, 3/4 cup
- Mustard Seeds, 1/2 tsp
- Roasted Dry Red Chillies, 3
- Tamarind, small piece
- Salt, to taste
- Mustard Seeds, 1/2 tsp
- Curry Leaves, a sprig
- Dry Red Chillies, broken into halves, 2
- Oil, 2 tsp
Thank you so much for this recipe. Love all your recipes.
ReplyDeleteYou are most welcome.
ReplyDeleteWhat will be accompaniment for this???
ReplyDeleteHot steamed rice would be the best as mentioned in the recipe.
ReplyDelete