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.
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.