MANGALURU SOUTHEKAYI HULI

 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:-

• Magge & Mashinagasaang Koddel
• Southekayi Sasmi
• Magge Polo

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! 

Ingredients:-

• 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 

For Seasoning :-

• Mustard Seeds, 1 tsp
• Dry Red Chilli, broken into halves, 1
• Asafoetida (Hing), 1/8 tsp 
• Curry Leaves, a sprig
• Oil, 2 tsp

Method:-

Wash the Mangaluru Southekayi and chop this into bite-sized pieces. Peeling the outer skin is optional. I have retained this.

Heat 1/2 tsp of oil in a thick-bottomed pan and add urad dal, coriander seeds, fenugreek seeds and cumin seeds and roast them on medium heat till the dal changes colour 

Remove the roasted ingredients and allow it to cool

In the same pan add a few drops of oil and roast the Byadgi red chillies till they become crisp

In mixer jar, grind together the roasted ingredients (mentioned above) along with 1/2 cup of coconut gratings, turmeric powder, and grind to a fine paste using the required amount of water. Keep aside

Heat 3 cups of water in a vessel and when it boils add the Mangaluru Southekayi pieces, lower the flame and cover and cook for about 5 minutes

Add the tamarind extract, grated jaggery, and salt to taste and mix well

Cook covered for another 5 minutes on medium heat

To this add the freshly prepared ground paste and mix well

Add water as required to get a gravy like consistency 

Now add the cooked toor dal and mix well

Check for salt and add if required

Bring this to a boil, then lower the flame and let it simmer for 5 minutes

Heat 2 tsp of oil in a small pan and on medium heat add the mustard seeds, when they splutter add the broken dry red chilli, hing, and curry leaves and saute for a few seconds

Pour this seasoning on to the Mangaluru Southekayi Huli and mix well

Switch off the gas and transfer the Huli to a serving bowl

Serve Mangaluru Southekayi Huli with hot steamed rice 

SOUTHEKAYI SASMI (MANGALORE CUCUMBER CURRY)

 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:- 

• Haagalakai Gojju
• Akki Halbai
• Pineapple Menaskai

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

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Dry Red Chillies, broken into halves, 2
• Oil, 2 tsp

Method:

Wash the Mangalore Cucumber and cut it into half. Peel the cucumber and remove the core and seeds. 

Chop into small pieces and keep it in a vessel 

Cook the Mangalore Cucumber in 1 cup of water, adding a little turmeric powder, till it turns soft but not mushy

Grind together the fresh coconut gratings, roasted red chillies, tamarind  and mustard seeds, adding 1/2 cup of water to a smooth paste.

Add this freshly ground paste to the cooked Mangalore Cucumber, add salt to taste and mix well and bring to a boil. Switch off the gas . 

Heat oil in a small pan and on medium heat add the mustard seeds, when they splutter add the curry leaves and broken red chillies and sauté

Pour this seasoning to the Southekayi Sasmi and transfer it to a serving bowl

Serve the Southekayi Sasmi with hot steamed rice

MAGGE & MASHINGASAANG AMBAT

 MAGGE & MASHINGASAANG AMBAT

In my house, I make dishes using Mangalore Cucumber from time to time. We call this Magge in my mother tongue, Konkani. It is called  "Mangalooru Southekai" in Kannada, and Vellarikkai in Tamil. While strictly speaking it is called, "Field Marrow" this is variously known in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber!

Here's an interesting article about the Mangalore Cucumber and its many health benefits. 

Elsewhere in this blog, you will find recipes for other dishes made with Magge, such as :-

• Mangalore Cucumber Huli 
• Magge Polo  Mangalore Cucumber Dosa
• Vellarikka Pachadi 

Today's recipe is for a Ambat from our Konkani GSB cuisine made with Magge and Drumsticks ( which are called Mashingasaang in my mother tongue, Konkani).

As you know, Ambats are mildly spiced accompaniments to the main meal of steamed rice.  We can make Ambats with different vegetables. Today's is made with Magge and Mashingasaang - a delicious combination.

This ambat has a distinctive seasoning of fried onions. 

Ingredients:-

• Magge ( Mangalore Cucumber ), medium-sized, 1/2 or about 400 grams 
• Mashingasaang ( Drumsticks), 1
• Toor Dal, 1/2 cup
• Turmeric powder, (Haldi) 1/4 tsp
• Fresh Coconut Gratings, 1 cup
• Roasted Red Byadgi Chillies, 4-5 
• Tamarind, small marble sized 
• Raw Rice, 1 tsp  
• Onion, 1
• Salt, to taste
• Coconut Oil, 1 tbsp

 Method :- 

Wash the toor dal and pressure cook in adequate water for 3-4 whistles or till done

Once the cooker cools, remove the dal and mash it well and keep aside

Wash, peel and cut the magge into bite- sized pieces  and cook in adequate water with a little salt and turmeric powder 

Wash, peel and cut the drumstick into 1 and 1/2 " pieces. Cook them in adequate water with a little salt

Chop the onion 

In a mixer grinder, grind together the coconut gratings, roasted red chillies, tamarind and raw rice to a smooth paste adding just the required amount of water

Take the cooked and mashed dal in a vessel and to this add freshly prepared ground paste and salt to taste

Remember that a little salt has already been added to the magge and drumsticks when they were being cooked 

Mix well and add the cooked magge and drumstick pieces 

Adjust the consistency by adding water as required 

Bring to a boil, then lower the flame and let it simmer for a couple of minutes

In a small pan, heat oil and fry the chopped onions until they turn a golden brown 

Pour this seasoning of onions on to the ambat

# Tip: I always add a teaspoon of raw rice while grinding the coconut gratings etc to make the masala (ground paste) for the ambat. This improves the texture of the ground paste.

MANGALORE CUCUMBER HULI

 MANGALORE CUCUMBER HULI

I 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:-

• Magge & Mashingasaang Koddel 
• Magge Polo
• Vellarikka Pachadi 

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! 

Ingredients:-

• 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

For Seasoning:- 

• Mustard Seeds, 1/2 tsp
• Curry leaves, a sprig
• Dry Red Chilli, broken into halves, 1 
• Oil, 1 tsp

Method:-

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

VELLARIKKA PACHADI

VELLARIKKA PACHADI


Vellarikka is what cucumber is called in Tamil and Malayalam. One type of cucumber, which we call Magge in my mother tongue Konkani is called, "Mangalooru Southekai" in Kannada.

While, strictly speaking, it is called, "Field Marrow" in India it is variously known as Mangalore Cucumber, Madras Cucumber, Indian Yellow Cucumber and even Malabar Cucumber.

Elsewhere in this blog, you will find other dishes made with Mangalore Cucumber such as:

• Magge Polo ( Mangalore Cucumber Dosa) 
• Magge and Mashingasaang Koddel 

Today's recipe is for a coconut-based side dish from Kerala, made with Mangalore Cucumber, spices and thick curds. This was shared by my friend, Vidya Shenoy. 

We tried it out today and enjoyed it immensely. 

Ingredients:-

• Vellarikka/Mangalore Cucumber/Magge, 1/2 or about 450 gms
• Thick Curds, 1/4  cup 
• Salt, to taste

To Grind To A Paste 

• Coconut Gratings, 1/3 cup
• Small Onions, 3 
• Garlic Cloves, 5
• Green Chillies, 2
• Cumin Seeds, 1/2 tsp
• Mustard Seeds, 1 tsp 

Fo the Seasoning:

• Mustard Seeds, 1/2 tsp
• Ginger, finely chopped, 1/2 tsp
• Curry Leaves, 6-8
• Red Chillies, 2, broken into halves
• Small Onions, finely chopped, 5 
• Coconut Oil, 2 tsp 

Method:-

Wash the Mangalore Cucumber, peel the skin, remove the core and seeds
Cut the Cucumber into small pieces

In a pan, cook the Cucumber pieces in 1/2 cup of water, adding a little salt. Cook until they get done but remain firm. Ensure that they don't get overcooked. Keep aside

In a mixer jar, grind together coconut gratings, 3 small onions, garlic cloves, green chillies and cumin seeds to a fine paste adding a little water

Before removing the paste add 1 tsp of mustard and grind once again 

Remove the ground paste and keep aside

Heat 2 tsp  of coconut oil in a pan and on medium heat add the mustard seeds, when they splutter add the finely chopped ginger, curry leaves, broken red chillies and 5 finely chopped small onions, and sauté till the onions become translucent

Now add the ground masala, mix well and cook for a few minutes till the raw smell goes

To this, add the cooked cucumber pieces, mix well, check for salt and add if required
Cook for a few minutes

Lastly, add the thick curds, mix well and switch off the gas 

Transfer to serving bowl 

Serve Vellarikka Pachadi as an accompaniment to the main meal

MAGGE & MASHINGASAANG KODDEL

MAGGE & MASHINGASAANG KODDEL

A "Koddel" is a spicy coconut-based curry which we make in our GSB community. This can be made with pulses or with vegetables like raw banana, Mangalore Cucumber etc. Today I share my recipe for a koddel made using Mangalore Cucumber (which we call, "Magge" in Konkani) and Drumsticks, which we call, "Mashingasaang" in Konkani.).

Magge is called, "Mangalooru Southekai" in Kannada. While it is strictly speaking called, "Field Marrow" it is variously know in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber. Elsewhere in this blog you will find the recipe for Magge Polo where we make dosas using Mangalore Cucumber.

The addition of raw rice while grinding coconut gratings etc is optional but I always do this as it impoves the texture of the ground masala. Magge Koddel is served as a curry with rice in the main meal

Ingredients:

• Mangalore Cucumber (Magge), cut into bite-sized pieces, 2 cups
• Drumstick (Mashinasaang), 1
• Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 7
• Tamarind, size of a small marble
• Raw Rice, washed, 1/2 tsp
• Garlic Pods, lightly crushed, 10
• Salt, to taste
• Oil, for seasoning, 2 tsp 

Method:

Wash, peel and cut the magge into bite sized pieces after removing the core and seeds

Cut the drumsticks into 1 inch to 1 & 1/2 inch pieces and remove the skin

Cook the magge and drumsticks separately in required amount of water after adding a little salt, taking care not to overcook them. Keep aside.

In a mixer, grind together coconut gratings, roasted red chillies, tamarind, and raw rice to a fine paste adding just the required amount of water

Add the paste (masala) you have ground to the cooked magge and drumstick
Check for salt and add more only if required as per taste
Add a little water to get a curry-like consistency and bring to a boil then allow it to simmer for a few minutes

In a small pan, add oil and when it gets hot add the lightly crushed garlic
Saute till it gives off a good aroma and turns a golden brown
Lastly, pour this garlic seasoning on to the curry
Serve hot with rice

MAGGE POLO ( MANGALORE CUCUMBER DOSA)

MAGGE POLO  ( MANGALORE CUCUMBER DOSA)

I got a nice Mangalore Cucumber, from the market recently. We call this Magge in my mother tongue, Konkani and it is called, "Mangalooru Southekai" in Kannada. While it is strictly speaking called, "Field Marrow" this is variously know in India as Mangalore Cucumber, Madras Cucumber, and even Malabar Cucumber.

I was planning to make a Konkani favourite curry called Magge Koddel when a visiting relative asked if I was making dosas from the magge which she spotted. This brought back memories of my childhood when my mother used to make Magge Polos for us (Polos being the Konkani name for Dosas). We used to relish them with generous dollops of butter. I can't imagine having this with butter now but I changed my mind and we settled for Magge Polos served with Losne (Garlic) Chutney.

These dosas are thicker than the ordinary dosas and the batter need not be spread so thin when making them.

Ingredients:

• Mangalore Cucumber, 1 and 1/2 cups
• Coconut, freshly grated, 1/2 cup
• Dosa Rice, 1 and 1/2 cups
• Beaten Rice, 1/2 cup
• Jaggery, grated, 1 tsp
• Salt, to taste
• Oil, for making dosas

Method:

Soak the dosa rice in water for 2 to 3 hours and drain it
Wash and drain the beaten rice
Wash and peel the Mangalore Cucumber, remove the core and seeds and roughly chop it into pieces
In a mixer, grind together grated coconut, dosa rice, beaten rice, and chopped Mangalore Cucumber, without adding any water,* to a smooth paste.
Add jaggery, and salt and grind for 1-2 minutes more till they get well blended in the batter.
Transfer the batter to a large vessel and allow it to ferment overnight or for 8 hours.
Next morning, stir the batter and mix it well before making dosas.
Heat the dosa tawa (griddle) and pour a ladle of the batter and spread it a little but not as much as you would for an ordinary dosa
Pour oil at the sides of the dosa and cook for 2-3 minutes over medium flame
Once the edges are roasted, flip the dosa and similarly cook the other side
Serve hot with butter or chutney of your choice

*We need not add water when we grind the Mangalore Cucumber as it already has a high water content which it gives off  when it is being ground.