MANGALURU SOUTHEKAYI HULI
Today we celebrate Kannada Rajyotsava since it was on this day in 1956 that my Home State of Karnataka came into being. I have therefore chosen to post a dish which is popular in the Mangaluru- Udupi areas of Karnataka.
"Field Marrow" is commonly known in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber. We call this "Magge" in my mother tongue, Konkani and it is called, "Mangaluru Southekayi" in Kannada.
Elsewhere in this blog, you will find recipes for some dishes made with Mangaluru Southekayi such as:-
Today's recipe is for a side dish made with Mangaluru Southekayi. I have adapted this from the Kannada YouTube video Mangalore Cucumber Sambar from Ambika Shetty's Kitchen.
We enjoyed this with hot steamed rice. I am sure you will like this too!
- Mangaluru Southekayi (Mangalore Cucumber), 1/2 or 350-400 gms
- Urad Dal, 1 tbsp
- Coriander Seeds, 1 and 1/2 tsp
- Fenugreek (Methi) Seeds, 15
- Cumin Seeds, 1/2 tsp
- Byadgi Red Chillies, 6
- Fresh Coconut Gratings, 1/2 cup
- Turmeric Powder, 1/4 tsp
- Tamarind Juice, 2 tbsp
- Jaggery, grated, 2 tbsp
- Cooked Toor Dal, 1/4 cup
- Salt, to taste
- Oil, 1 tsp
- Mustard Seeds, 1 tsp
- Dry Red Chilli, broken into halves, 1
- Asafoetida (Hing), 1/8 tsp
- Curry Leaves, a sprig
- Oil, 2 tsp