Today's recipe gets its name from the principal ingredient - Southekayi - which is what Cucumber is called in Kannada. As you know, cucumber is widely used all over India and is called Kakdi in Hindi, Dosekaya in Telugu and Vellarikka in Tamil
'Tambuli" is again from Kannada and comes from two words "Thampu" meaning "cool" and "Huli" meaning a curry like dish made with buttermilk and greens/vegetables.This is traditionally made during the hot summers where it has a cooling effect.
Yesterday, I came across some tender cucumbers in our grocery store and was tempted to make this dish.
Elsewhere in this blog, you will find recipes for dishes made with cucumber such as:-
For today's Southekayi Tambuli it is preferable that you use a tender cucumber which does not have any seeds. Also it is important that the buttermilk you use is fresh and not sour.
We love this dish! Do try it out and let me know how it was !
- Southekayi (Cucumber), 1
- Coconut Gratings, 1/2 cup
- Green Chilli, 1
- Buttermilk, 1 cup
- Salt, to taste
- Mustard Seeds, 1/2 tsp
- Urad Dal, 1/2 tsp
- White Sesame Seeds, (Til) 1 tsp
- Broken Red Chilli, 1
- Curry Leaves, 1 sprig
- Turmeric Powder, 1/4 tsp
- Coconut Oil, 1 tsp
Wash, peel and chop the cucumber
In a mixer jar, grind together the chopped cucumber, coconut gratings, and green chill to a smooth paste with just the required amount of water ( as cucumber releases it's own juice)
Remove from the mixer to a bowl
Add the buttermilk and salt to taste and mix well
Heat coconut oil in a small seasoning pan and on medium heat add the mustard seeds
When they splutter add the urad dal and saute till it changes colour
Then add the white sesame seeds, broken red chilli and curry leaves and saute for a few seconds
Finally, add the turmeric powder and saute for a few seconds
Pour this seasoning to the Southekayi Tambuli
Serve as an accompaniment to hot steamed rice