Mangalore Cucumber Yogurt Curry | Southe Kayi Majjige Huli Recipe

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 🙂

Watch the video:

Print Recipe

Mangalore Cucumber Yogurt Curry | Southe Kayi Majjige Huli Recipe

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Author: Sumana

Ingredients

• Mangalore cucumber Southe Kayi- 1 medium sized
• Green chillies- 2 no.s
• Fresh grated coconut- 1 cup
• Uncooked rice - 1 tbsp
• Butter milk or whisked yogurt- 3/4 cup
• Salt- 1.5 tsp or adjust to taste

Seasoning ingredients

• Ghee- 2 tsp
• Fenugreek seeds- 1/2 tsp
• Cumin seeds- 1/2 tsp
• Curry leaves- few

Instructions

Preparation

• Wash Mangalore cucumber under running water. Cut it in to half widthwise, then cut each half in to wedges of equal width. Peel off skin from each of the wedge then slice them.

Method

• Add the chopped Mangalore cucumber slices in to a cooking pan along with 1.5 cup of water. Cook them in medium flame till the veggie pieces are soft.
  
• Meanwhile add grated coconut, rice and green chillies in to mixer jar and blend them to fine paste adding little water.
  
• Transfer the ground coconut paste to cooked vegetables. Add required salt. Stir and bring this to boil. Switch off the flame. Now add buttermilk to the curry and mix well.
• Heat a seasoning pan adding all the seasoning ingredients, when cumin seeds crack transfer it to Mangalore cucumber yogurt curry.
  
• Mangalore cucumber yogurt curry or Southekayi majjige huli is ready. Serve it with steamed rice or Idli and relish.
  

Note

• Include butter milk to the curry, only after switching off the flame.
• I recommend fenugreek and cumin seeds seasoning to this curry which enhances the flavor and taste. Do not skip it.
• This curry tastes mild, if you want to make it spicier add some more green chillies.