Wednesday, March 18, 2015

Mangalore Cucumber Curry (Udupi Style)/ Mangalooru Southe Bolu Huli

Sharing another simple recipe ie "Mangalooru Southe Bolu Huli". This recipe I have copied from my mom. This is one of the most common typical traditional dishes of udupi with no onion no garlic :-)
Goes well with hot rice and spoonful of ghee/coconut oil.
This item goes as one of the  dishes among "Easy lunch box ideas" which I am working on still.

one small size mangalore cucumber
2-3 handfuls of toor dal
1 tsp of grated jageery
1 tsp of tamarind paste
2-3 fresh green chilies chopped into halves(increase/decrease the number as per your pref)
salt to taste
1/4 tsp turmeric powder
1 tbsp fresh corinader leaves , chopped finely
1/4 tsp of asafoetida powder

For Seasoning:
1 tsp mustard seeds
1/2 tsp urad dal
1-2 dry red chilies chopped into halves
10-12 curry leaves
1-2 tsp cooking oil

How To Prepare?
  • Pressure cook the toor dal and keep it aside.
  • Peel the outer skin of cucumber. Cut into halves. Remove the seeds and bitter part carefully by scooping out using a spoon. Chop the cleaned cucumber into small cubes.
  • In a large cooking vessel cook chopped cucumber by adding two cups of water, jaggery and turmeric powder to it.
  • Bring it to boil .Now add green chilies to it .Keeping the  flame in medium , let the cucumber cook.  
  • When it is 3/4th cooked add in salt and tamarind paste followed by a nice stir.

  • Bring it to boil again.After 5-6 mins , add cooked dal and give a nice stir.Add  water and salt at this stage and adjust.
  • Let the curry boil for 5 mins. 
  • Now add chopped coriander leaves asafoetida powder and mix well.
  • After 30 secs switch off the flame.
  • Now In a separate pan prepare the seasoning. Heat 1-2 tsp of oil , add mustard seeds , urad dal and red chilies to it. After the mustard seed pops out add curry leaves and switch off the flame.
  • Now Add prepared seasoning to the curry and mix well.Close the lid for 2-3 minutes , so that all the aroma gets combined with curry well.

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