Tangy Mangalorean Cucumber Curry (Sauthe Kai Huli Menasina Koddel)
50 minutes
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About Tangy Mangalorean Cucumber Curry (Sauthe Kai Huli Menasina Koddel)
Craving a taste of vibrant South India? This Mangalorean Cucumber Curry, known as Sauthe Kai Huli Menasina Koddel, is an explosion of fresh, tangy flavors that will transport your taste buds.Tender cucumber simmers in a luscious tamarind-based gravy, infused with the warm spices of coconut, chilies, and turmeric. The final touch? A fragrant tempering of mustard seeds, curry leaves, and garlic sizzled in coconut oil.Light, refreshing, and utterly delicious, this curry pairs perfectly with rice for a simple yet satisfying meal.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Curry Ingredients
- 1 Sambar Cucumber mangalore cucumber
- 1 tsp Chili Powder red
- Salt to taste
- 1 cup Coconut freshly, grated
- 1 Tamarind gooseberry-sized ball
- 1/2 tsp Turmeric Powder
- 2-3 Byadagi Chillies red
For Tempering
- 1 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 Chili dried, red
- 2 sprigs Curry Leaves
- 10 clove Garlic crushed
Instructions
- Wash the sambar cucumber and trim both ends. Slice it into quarters lengthwise and remove the inner core with seeds. Chop the cucumber into bite-sized pieces.
- Taste a small piece of the cucumber. If it's bitter, soak the chopped pieces in plain water for 5 minutes to reduce the bitterness. Drain the water before proceeding. If the cucumber isn't bitter, you can skip this step.
- In a pot, cook the cucumber pieces in enough water to cover them. Add salt and red chili powder. While the cucumber cooks, prepare the masala paste.
- Combine the freshly grated coconut, tamarind, Byadagi red chilies, and turmeric powder in a blender. Grind to a smooth paste.
- Once the cucumber is tender, add the ground masala paste to the pot. Adjust the water for desired consistency and bring the curry to a boil. Boiling helps the flavors meld.
- Prepare the tempering. Heat coconut oil in a small pan. Add mustard seeds and let them splutter. This releases their nutty aroma. Add the dried red chili and curry leaves. Sauté briefly until fragrant.
- Add the crushed garlic and sauté until lightly golden. Be careful not to burn the garlic, as this can make it bitter. Pour the tempering over the curry. This adds a final layer of flavor and aroma.
- Remove the curry from the heat. Serve hot with rice.
Recipe Notes
Good To Know
- Use fresh coconut and coconut oil for authentic flavor.
- Retain the outer skin of the garlic and crush it.
- The inner core or seed of the cucumber can be used in some recipes.
- The cucumber core is high in protein and very nutritious.
Expert Tips
- For a richer flavor, toast the coconut flakes before adding them to the dish.
- Adjust the amount of garlic to your preference. Start with less and add more if needed.
- If using dried coconut, rehydrate it in warm water for 10-15 minutes before using.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the dish in a freezer-safe container for up to 2 months.
Also See
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Recipe Nutrition
Calories: 55kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 22mgPotassium: 210mgFiber: 1gSugar: 3gVitamin A: 450IUVitamin C: 59mgCalcium: 29mgIron: 1mg
shrikripa uppangala
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5 Comments
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Looks so flavorful! Thanks for posting.
Such an enticing dish! Thanks for the recipe.
Thank you Kriti
excellent recipe!
Looks so flavorful! Thanks for posting.