Name: Mangalore Cucumber curry: recipe by Shri Kripa at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: Coloured cucumber – 1; Salt; Red chilli powder – 1 tea spoon; Fresh coconut – 1 bowl; Red Byadagi chillies – 2 to 3; Tamarind – goose berry size; Turmeric powder – ½ tea spoon; For seasoning:; Coconut oil – 1 table spoon; Mustard – 1 tea spoon; Red chilli – 1; Curry leaves – 2 springs; Garlic – 10 cloves (crushed)

ABOUT Mangalore Cucumber curry: RECIPE

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.

Ingredients Serving: 5

Coloured cucumber – 1
Salt
Red chilli powder – 1 tea spoon
Fresh coconut – 1 bowl
Red Byadagi chillies – 2 to 3
Tamarind – goose berry size
Turmeric powder – ½ tea spoon
For seasoning:
Coconut oil – 1 table spoon
Mustard – 1 tea spoon
Red chilli – 1
Curry leaves – 2 springs
Garlic – 10 cloves (crushed)

Instructions

-Wash Mangalore/Coloured/sambar cucumber
-Chop off 2 ends, slice in to 4 pieces and remove inner core (seed part) .
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.
-Prepare seasoning, heat oil, splutter mustard, add garlic, red chilli, curry leaves.
-When garlic becomes deep brown add the seasoning over boiled gravy.
-Keep this closed for a while before serving to absorb all the flavours.
-Serve with hot rice.

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