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Mangalore Cucumber Curry:

4.40 from 5 votes

Traditionally we call this as Sauthe kai Huli menasina Koddel. Literal translation of this is, Sauthe kai means sambar cucumber, Huli is tamarind, menasu is chilli, koddel is sambar or curry.
It is basically sambar cucumber or coloured cucumber curry with raw masala of fresh coconut flavoured with non-roasted masala.
Here we only use fresh coconut, Byadagi red chillies, tamarind as a main ingredient and after boiling garlic seasoning is added by using coconut oil.To get authentic taste, one should use coconut oil and fresh grated coconut for this curry.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Served AsDinner, Lunch
CuisineSouth Indian
Recipe Taste Salty, Tangy
Servings 5


  • 1 Coloured cucumber
  • Salt
  • 1 tsp Red chili powder
  • 1 bowl Coconut fresh
  • 2 to 3 Red chilies Red Byadagi chilies
  • 1 Tamarind goose berry size
  • ½ tsp Turmeric Powder

For seasoning:

  • 1 tbsp Coconut oil
  • 1 tsp Mustard
  • 1 Red chili
  • 2 sprigs Curry leaves
  • 10 cloves Garlic crushed


  • Wash Mangalore/Coloured/sambar cucumber. Chop off 2 ends, slice in to 4 pieces and remove inner core (seed part) and chop into bite size pieces.
    Mangalore Cucumber Curry: - Plattershare - Recipes, food stories and food lovers
  • Check now for the taste. If it is bitter in taste, soak the pieces in plain water for 5 minutes, discard the water and proceed. If cucumber tastes good, no need to soak in water and you can directly proceed in cooking.
  • Cook these pieces in sufficient amount of water. Add salt and red chilli powder as well. In the meantime, grind masala by putting coconut, tamarind, red chillies and turmeric.
    Mangalore Cucumber Curry: - Plattershare - Recipes, food stories and food lovers
  • When cucumber is cooked, add ground masala adjust the consistency and boil. When mixture boils nicely, switch off the gas.
    Mangalore Cucumber Curry: - Plattershare - Recipes, food stories and food lovers


To maintain authentic taste,
  • Use fresh coconut, Coconut oil.
  • Retain outer skin of garlic and crush.
  • Inner core or seed can used in couple of recipes.
  • Core is high in proteins and very nutritious.
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4.40 from 5 votes

Recipe Nutrition

Calories: 55 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 0.2 g | Sodium: 22 mg | Potassium: 210 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 450 IU | Vitamin C: 59 mg | Calcium: 29 mg | Iron: 1 mg

shrikripa uppangala
shrikripa uppangala

Cooking is my passion. Mangalorean | Food blogger| Recipe developer.

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