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