Southekayi Palya Recipe - Mangalore Cucumber Palya/ Sabzi Recipe
If you love Mangalore Cucumber, give this wholesome simple 20 minute recipe a try. Packed with flavours from coconut oil, onion, garlic and curry leaves and then tossed in with some ground coconut and chillies. Lip smacking delicious Southekayi Palya is perfect to go along with Phulka, Rasam and even curd rice.
Southekayi Palya Recipe (Mangalore Cucumber Palya/ Sabzi) is an integral part in most of the coastal region of Karnataka as they use a lot of Mangalore cucumber in their cooking. The dry dish are mainly referred to as Palya in their local language. “Southekayi” refers to any cucumber family. In this recipe, the mangalore cucumber is simply tossed with some ground masala and then stir fried in onion, garlic and most importantly coconut oil.
If you are looking for Udupi Recipes, here are some that you can try in your kitchen:
- 1 cup Mangalorean cucumber , chopped into small size with skin
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1 Onion , finely chopped
- 4 cloves Garlic , finely chopped
- 2 sprig Curry leaves , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste To Grind
- 1/4 cup Fresh coconut
- 2 Dry Red Chillies
- 1 teaspoon Cumin seeds (Jeera)
How to make Southekayi Palya Recipe - Mangalore Cucumber Palya/ Sabzi Recipe
To begin making the Mangalorean Southekayi Palya Recipe (Mangalore Cucumber Palya/ Sabzi Recipe), prep all the ingredients and keep them ready.
Grind the coconut, cumin seeds and dry red chilli into a coarse mixture using a mixer grinder. Do not add any water to this. It needs to be a dry mixture. Keep this aside.
Heat oil in a kadai/ wok over medium heat; add the mustard seeds, urad dal and allow the seeds to crackle and the dal to turn golden brown and crisp.
Stir in the chopped garlic, onion, and curry leaves. Saute the onion and garlic until the onions turn soft.
Add the cut mangalore cucumber ( southekayi), turmeric powder, salt to taste and the ground coconut mixture.
Give it a stir.
Sprinkle 2 to 3 tablespoons of water, cover the pan and allow the Southekayi Palya to cook until it is soft and done.
Once done, turn off the heat and check the salt and adjust according to taste. Transfer the Southekayi Palya to a serving bowl and serve hot.