Mangalore Cucumber Yogurt Curry | Southe Kayi Majjige Huli Recipe
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.