This creamy, savory-sweet Mangalore cucumber coconut curry is rice’s best friend plus Monsoon season’s food heaven. This curry is honestly so good and so perfectly savory with just a teensy bit of sweetness that you probably find yourself scraping out the extra curry-coated rice from the plate and spooning it all straight in to the mouth.
This Mangalore cucumber coconut curry bowl is not only colorful and healthy and delicious to the core, but it also comes together quickly, which is basically a staple food in my life these days as I am vacationing at my native in this downpours of Monsoon.
In this coastal region of Karnataka Monsoon season is probably terrifying with heavy downpours all the time I mean 24 hours of the day. These are the most messy months of the year when one doesn’t feel like getting out even for vegetable shopping. Most of the cooking in these days either have some fresh greens from the backyard or the Mangalore cucumber (vellary) which is hung along the bamboo during it’s cropping only to use the same during Monsoon. And this curry is well known as “Southe Koddel” in this region.
The soft, crunchy Mangalore cucumber cubes get amazingly pulpy when cooked in tamarind juice and jaggery. And also get the hint of beautiful golden yellow color from turmeric. Then they are drenched in coconut plus roasted spices gravy which induces all the flavors and taste in to them. So it’s a Mangalore cucumber coconut curry time. Enjoy eating a good and comforting meal.