Thursday, September 19, 2019

Mangalore Southekai Majjige Huli/Curd Curry

Mangalore Southekai/Mangalore cucumber/Sambar Southekai is one of the healthy cucumber that we can use it in our curries, dosas, idli and chutney etc. Here I have prepared Majjige Huli/ Curd Curry.

This particular southe Kai is from our pot garden, which has grown so nicely and I am happy to write about the dish from Southekai that I have prepared traditionally. Majjige huli/Moru kolambu/Curd Curry.
Majjige Huli is one of the famous dish from South Canara. Majjige means butter milk and Huli is curry. This dish used to be prepared from my doddamma in ooru Udyavara. Udyavara means a loving place to me. I have so many childhood memories in my Doddamma house.
I stayed with doddamma /Amma's elder sister, when I was 1 1/2 years old. She used to take me where ever she goes. Holding her hands I learnt to walk properly. She was the guide, mentor, mother and a god mother. Southe Kai / Cucumber always makes me to turn back and just think the time I spent there and memories starts to unfold and peeps into the mind. My doddamma and doddappa used to grow lots of vegetables in their land. There were enough Southekai stored for the rainy days. There were no vegetables available during the rainy days. The rains used to pour continuously and no chance of growing any thing except the grass. That too not in two to three months like May, june july even in August it was very very difficult to go out. So the home grown Southekai, Pumpkins, Ash gourd were used in the rainy days. Those were the days, bundle of joy, just beautiful yesterdays.
Now coming back to Majjige huli which is done with Mangalore Southekai is a traditional curd curry.
It is mild, yummy and healthy.
No Onion or No Garlic is used in this Southekai.
I am very happy to note that this Southekai is from Our home garden.


Let us see the recipe now : 

Things Needed :

To Cook :
Southekai /Mangalore Cucumber : 1 (Medium sized)
To Grind :
Fresh Coconut : 1 Cup /6 to 8 Tbs full
Soaked Moong dal : 1/2 Teaspoon
To Add :
Ground coconut mixture
Green chilly : 2
Curd : 1 Cup
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Methi seeds : 3 to 4
Curry Leaves : 5 to 6
Jeera/Cumin Seeds : 1/2 Teaspoon
Majjige Menasu/Sandige Menasu : 2

Method :

1. Wash and peel off the skin of Southekai/Mangalore Cucumber  and cut into pieces. Soak in plain water for 5 minutes. It removes the bitter taste if any.

2. Cook with required water till it is soft.


3. Soak 1/2 tsp of moong dal for 5 minutes.
4. Grate coconut and grind it with soaked moong dal. Use required water to grind.


5. Remove it from the mixi jar to a bowl and keep it aside.


6. Now keep a pan and add cooked southekai, required salt and little water. Let it boil.
7. Add ground mixture and mix it well. Let it boil nicely. Add 2 slit green chilly to it.


8. Cook for 2 to 3 minutes and shift the curry to another bowl.


9. Let it cool a bit. Add curd and mix it.


10. Season 3 to 4 methi seeds, 2 Sandige Menasu and jeera. Let Sandige menasu fry nicely in oil.
11. Add curry leaves and put this seasoning to curd curry.

12. Serve as one of the side dish for lunch or dinner. It is nice to eat with chapatis, poori, dosa and idli.

Note :

Southekai pieces should be cooked well to relish them. Do not add curd while the curry is piping  hot. Curd gets curdle. Adding Sandige menasu is optional. You can add red byadagi chilly instead of Sandige Menasu. Sandige menasu adds to the taste. Adding soaked moong dal helps the curry to intact. Adding curd while the curry is boiling makes the curry watery. It separates the gravy and the vegetable.
Time : 30 Minutes
Serves : 4 to 5 

Sandige Menasu/ Sun dried green chilly. :

Wash and slit green chilly and fill roasted methi powder and little salt.
Prepare butter milk and add little salt. Soak the slit green chilly over night in this butter milk and sun dry . Repeat soaking the dried chilly again in the same butter milk. (Over night). Morning remove the chilly and dry it in Sun. It should be done repeatedly at least 4 to 5 days. Then dry it continuously for 4 to 5 days. Store it in a airtight box or bottle. You can use it as Sandige/papad type for curd rice or while eating curd and rice. You can also season this for any curd curry, Avials even raw pachidis. prepared during the sunny days.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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