Konkani Style Southe Koddel Recipe-Mangalore Cucumber in Coconut curry
A bright yellow colored coconut curry simmered with mangalore cucumber in konaki spice mix and freshly grated coconut paste. This recipe is made preferably in the monsoon season as it is very comforting to be eaten along with some steamed rice and ghee on top.
Konkani Style Southe Koddel Recipe is an authentic recipe from the coastal region of Karnataka. It is a creamy and tangy curry simmered with Mangalore cucumber. The curry is then seasoned well with some crispy curry leaves and Crackled mustard seeds.
Southe means Mangalore cucumber in Konkani and Koddel refers to coconut curry. This recipe is made preferably in the monsoon season as it is very comforting to be eaten along with some steamed rice.
If you are looking for more Konkani recipe here are some:
- 1 Mangalorean cucumber , skin can be kept also
- 1 cup Tamarind Water
- 1 tablespoon Jaggery
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- Sunflower Oil , for cooking To Grind
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 tablespoon White Urad Dal (Split)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 4 tablespoon Fresh coconut , grated
- 1 teaspoon Cumin seeds (Jeera)
- 3 Dry Red Chillies
- 1 sprig Curry leaves
- 2 cloves Garlic To temper
- 1 tablespoon Sunflower Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
How to make Konkani Style Southe Koddel Recipe-Mangalore Cucumber in Coconut curry
To begin making the Konkani Style Southe Koddel Recipe by first pressure cooking the mangalore cucumber with a pinch of salt and 1/2 cup water in a pressure cooker for 1 whistle.
Release the pressure naturally and then keep it aside.
Now heat a frying pan, add oil and the, fenugreek seeds, urad dal, chana dal, coconut, cumin seeds, dry red chillies, curry leaves, garlic.
Fry them for about 2 minutes till the aroma is released.
Once done, cool it down and then grind it into a smooth creamy paste by adding water little, After grinding keep it aside.
Now, heat a skillet and add oil, add the ground mixture along with the cooked Mangalore cucumber. Stir well. Add salt and turmeric powder and check for seasoning. Leave it to simmer for 10 minutes.
In another kadai pan, heat oil and then crackle the mustard seeds and urad dal and immediately add the curry leaves and allow it to crackle and pour it over the curry and serve.