Mangalore Southekai Pepper Jeera Curry is prepared using Pepper and Jeera as main ingredients as the recipe named. In Udupi Mutt and some Mutt and the Dharmik People ( who are following strict samskruthi and sampradaya) follow Chaaturmaasa. Duration of four months are called as "Chaturmaasa" in a year. In this particular months the food is prepared using Pepper instead of green chilly or red chilly. May be it is good to follow this system since pepper and jeera help us to keep a good health. Having these spices in limited portion makes our body strong and keep us from any disease.
Lets see the benefits of having Pepper and Jeera (cumin seeds) in our diet.
Black pepper improves the digestion. It contain antioxidant properties. The outer layer of peppercorn helps to breakdown the fat cells and using pepper pods are a good way to shed the over weight naturally. In Ayurvedic practices pepper is used to tonic for cold and cough. It provides relief from sinusitis and nasal congestion. Pepper has the quality that helps to break up mucus and it clears the respiratory tract.
Jeera (Cumin Seeds) are beneficial for our body. They are rich source of iron and good for lactating mothers and pregnant women since they need more iron during that period. It helps the digestion of food and prevent indigestion. It also helps in time of nausea and morning sickness. Jeera seeds have antiseptic properties and good for curing common cold. They also boost the power of the liver and flush out toxins from the body.
Lets see the recipe of "Mangalore Southekai Pepper - Jeera Curry" which goes well with plain or masala rice, rotis, chapatis, poris, any type of dosas and idli.
This dish do not contain any onion or garlic. It can be prepared during festivals or on special days.
Ingredients :Southekai : 2 bowls ( 1/2 of 1 medium size Mangalore southekai).
Coconut : 1 Cup
Pepper Pods : 6 to 8
Jeera 1 Tea spoon
Green Chilly :1
Almonds : 10 to 12
Salt : required
Coconut Oil : 1 Tea spoon
Curd Chilly : Majjige Menasu or Moru Molagai ) : 2
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Curry Leaves : 6 to 8
Method :1. Wash Southekai and remove the outer skin and the inner pulp with seeds. Cut them in to small
5. Wash and slit green chilly and add it to the boiling mixture.
6. Add required salt and mix it well. Let it boil for 2 minutes. Put off the fire and shift the curry to a serving bowl.
8. Add curry leaves and ingh. Add Curd chilly and fry nicely till the chilly turn black. Add this mixture to the ready curry.
9. Serve " Mangalore Sothekai Pepper-Jeera Curry" with plain rice or chapati or any main dish you prepared.
Note :Do not over cook the vegetable. Tasty may differ. You can use any cooking oil instead of coconut oil. Adding onions or garlic is an option. You can add roasted chenna ( hurikadale or pottu kadale)or a spoon of soaked raw rice while grinding, instead of almonds. This gives the thickness to the curry. Taste may differ. You can add a cup of curd. Adding curd is optional. Add curd just before you serve the curry. Do not re heat the curry after mixing with curd. It may curdle. I have not added.
Time : 20 Minutes
Serves : 3 to 4