04 July 2011

Cucumber / Southekaayi Huli- Menasina Kodhel

Kodhel

My Appa is a amazing  and a passionate cook. His favourite activity is to try out many things in the kitchen. I always find my amma a lucky person. She really doesn't have to worry about her kitchen if she needs to travel anywhere. It was initial days of our marriage and my hubby had only heard from me that my dad is an excellent cook. he was waiting to taste it.

We were along with my mom were coming down from Bangalore and planned that we will surprise appa for lunch. little did we knew that we had a amazing and yummy lunch was awaiting for us...

Kodhel is a special form of cooking from Mangalore-Udupi region. The usual form of our cooking sambhaar has a different set of masala. The masala in usual sambhaar is always roasted in oil a bit and then added with the coconut. Wherein this Kodhel i.e. Huli -sour/tamarind and Menasina -Chili / Menasu, Kodhel -Masala Huli (a tulu term). this gravy is usually made by Tindoora / Thondekaayi, Mangalore Cucumber, Raw Banana.

Cucumber/Southekaayi Huli-Menasina Kodhel
(Cucumber cooked with spicy coconut gravy)

Preparation Time: 10 min
Cooking Time: 20 min
Serves 2-4


Ingredients 

2 cups of large pieces
salt per taste
2 tsp jaggery


For the Masala

3/4 cup coconut grated
8-9 bydagi variety chili (you can adjust)
2-3 tsp coriander seeds
1/2 tsp jeera/cumin seeds
lemon sized tamarind
1/ 2 tsp turmeric powder
2-3 cloves garlic

For the Seasoning

2 tsp oil
1 tsp mustard seeds
3-4 garlic finely chopped
1 strand curry leaves
2 red chili broken


Method

Take the Mangalore / Sambhar cucumber and just put slits into the long strips and then cut it into large chunks (more than a bite sized) piece.
put enough water i.e. just one Mt above the pieces and keep it for boiling. Just when it starts boiling add the salt and jaggery and let boil till it is cooked properly
take all the masala ingredients and grind it into a coarse paste. Add the masala to the boiled cucumber and boil it in the sim for about 15 minutes. Add the seasoning and mix well. let it continue boiling about 5 minutes more.
relish it with Rice, Rotti


Notes:
  • Mangalore cucumber sometimes will be bitter. Pls add the cut cucumber in the salted water for about 15 minutes.
  • Put the seasoning and boil it properly. This Kodhel needs to be boiled more than the usual sambhaar as the spices as is.

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