What would you do when you are expecting one of your close friends(Like me !!) for lunch at your home?? Obviously, you would think of his/her tastes and preferences, going one step further you may recall his/her favourite food or on the other hand you may think of preparing something that you master at. Right guys ??? Well it all depends on you, your mindset, your willingness and of course your schedule for the day.
I probably would go with the idea of making all the dishes that one loves or with wonderful recipes that I am comfortable with. The joy of feeding one to his/her hearts content is unexplainable and I wouldn’t miss it as such.
Today it’s one more Mangalore cucumber side dish that is based on yogurt. Mild spiced, sweetened with fresh coconut, sour note of buttermilk and infused with the flavor of fenugreek seasoning, this Mangalore cucumber yogurt curry is exemplary on it’s own. Though it is served as rice side dish normally, in Udupi it is paired with Idli or Kadubu(Idli batter poured in to steel cup and then steamed).
Yesterday as I cooked this Mangalore cucumber yogurt curry and seasoned with fenugreek and cumin, the aroma permeated every corner of the house. The soft and mild Mangalore cucumber pieces having absorbed the goodness of coconut gravy were on top demand and emptied within no time. This curry is well known as “Soute kayi majjige huli” in Kannada and “Soute kodakyana” in Tulu. Now scroll down to note down the recipe 🙂
Meet you all with one more interesting recipe. Till then bye.