Mangalore Cucumber curry: | How to make Mangalore Cucumber curry:

By Shri Kripa  |  7th Mar 2018  |  
5 from 1 review Rate It!
  • Mangalore Cucumber curry:, How to make Mangalore Cucumber curry:
Mangalore Cucumber curry:by Shri Kripa
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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.

Mangalore Cucumber curry:

Ingredients to make Mangalore Cucumber curry:

  • 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)

How to make Mangalore Cucumber curry:

  1. -Wash Mangalore/Coloured/sambar cucumber
  2. -Chop off 2 ends, slice in to 4 pieces and remove inner core (seed part) .
  3. Chop into bite size pieces.
  4. -Check now for the taste. If it is bitter in taste, soak the pieces in plain water for 5 minutes.
  5. -Discard the water and proceed.
  6. -If cucumber tastes good, no need to soak in water and you can directly proceed in cooking.
  7. -Cook these pieces in sufficient amount of water. Add salt and red chilli powder as well.
  8. -In the meantime, grind masala by putting coconut, tamarind, red chillies and turmeric.
  9. -When cucumber is cooked, add ground masala adjust the consistency and boil.
  10. -When mixture boils nicely, switch off the gas.
  11. -Prepare seasoning, heat oil, splutter mustard, add garlic, red chilli, curry leaves.
  12. -When garlic becomes deep brown add the seasoning over boiled gravy.
  13. -Keep this closed for a while before serving to absorb all the flavours.
  14. -Serve with hot rice.

My Tip:

Note: To maintain authentic taste, -use fresh coconut, Coconut oil. -Retain outer skin of garlic and crush.

Reviews for Mangalore Cucumber curry: (1)

Shelly Sharmaa year ago

Simply awesome.