Mangalore Cucumber Curry:
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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.
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Ingredients
- 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
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Instructions
- 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.
- 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.
- When cucumber is cooked, add ground masala adjust the consistency and boil. When mixture boils nicely, switch off the gas.
Notes
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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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
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Thank you Kriti
excellent recipe!