Authentic Mangalore Cucumber Curry I Southekayi Koddel I Moghe Koddel | Southekai Sambhar скачать в хорошем качестве

Authentic Mangalore Cucumber Curry I Southekayi Koddel I Moghe Koddel | Southekai Sambhar

#southekaikoddel #madrascucumberrecipe #fieldmarrow Moge Losun Miri :   • Moghe Losun Miri |ಮೊಗೆo ಲೊಸುನ್ ಮಿರಿ Mangal...   Mangalore Cucumber curry (Thaoute Kodddel) is a traditional recipe from Mangalorean cuisine where Mangalore cucumber which is also known as Madras cucumber is cooked in a coconut based gravy. Thouthe Kodel Recipe is a traditional Mangalorean recipe which is made from a cucumber (Thouthe), that is available in Karnataka. Koddel means thick curry. Ingredients Mangalore cucumber medium sized- 1 no. Tamarind- Small lemon sized Jaggery- 1 tbsp or according to the taste Salt- 1 tsp To dry roast and to grind Grated coconut- 2 tbsp urad daal -1 tsp Chickpea lentils- 1 tsp Coriander seeds- 1 tbsp Cumin seeds- 1 tsp Fenugreek seeds- 1/4 tsp Red chillies- 5 nos. Turmeric powder -1/4 tsp Curry leaves- few Seasoning ingredients Cooking oil- 2 tsp Mustard seeds- 1/2 tsp Split black gram lentils- 1/2 tsp Curry leaves Red chillies-2 Hing -1/4 tsp Instructions & Method Wash the Mangalore cucumber scraping any mud sticking on to it with enough water. Then cut it horizontally in to half in turn cutting each half portion in to wedges. Chop each wedge of Mangalore cucumber in to medium sized pieces. Soak tamarind in half cup of water for about 10 minutes. Extract it's juice discarding the residue. In a cooking vessel or pan add all the chopped pieces of Mangalore cucumber and half cup of water. Cook these pieces along with tamarind extract, jaggery, till the pieces turn pulpy. Meanwhile heat a wok dry roast the ingredients - urad daal, chickpea lentils, red chillies, coriander, cumin, fenugreek seeds and curry leaves, coconut and turmeric powder.Roast all these ingredients in medium flame till the lentils turn little brown. Transfer all the roasted ingredients in to blender and grind it to coarse paste along with water as required. When the Mangalore cucumber pieces on stove have cooked well, add the ground coconut paste and salt. Combine everything well. Include water to get the curry to desired consistency and bring it to boil. Switch off once done. Heat a seasoning pan with all the seasoning ingredients included, as the mustard seeds start to crackle transfer it to curry. Authentic Mangalore cucumber curry is ready to serve with steamed rice. Notes You can peel the skin off from Mangalore cucumber if you wish. I usually prefer keeping the skin. While roasting the ingredients make sure the flame is medium and you are stiring it continuously to avoid burning. Do not grind the coconut mixture too finely, let it be little coarse. You can also add 2 tsp of cooked pigeon pea lentils(toor dal) to the curry. Thank you for watching. Stay connected by subscribing the channel, Do not forget to like,share and comment. Kavita Dsouza Mangalore southekayi koddel #koddelrecipe #udupistyle #cookwithkavitaskitchen #mangaloreanrecipes #mangalorecucumbercurry Mangalore cucumber curry | Thoute Koddel | Southekayi Sambhar I Thouthe Kodel Recipe I Mangalore Southekayi Curry I Mangalore Cucumber Coconut Curry Recipe I Konkani recipes I konkani channel I moge koddel Southekayi Koddel: A Must-Try Mangalore Dish The Best Ever Moghe Koddel for Your Taste Buds Indulge in the Authentic Southekai Sambhar Recipe Avoid These Mistakes when Making Southekai Koddel Unveiling the Secrets of Mangalore Cucumber Curry