Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mangalore cucumber curry:. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Unlike pumpkin or watermelon, Mangalore Cucumber is cooked with the skin. The cooked cucumber neither becomes mushy or remains hard and cooks easily. The main ingredients required for this curry is of course the Mangalore Cucumber, coconut, tamarind, a bit of jaggery, spices, curry leaves and a small amount of urad dal. Main Ingredients The main ingredients required for this curry is of course the Mangalore Cucumber, coconut, tamarind, a bit of jaggery, spices, curry leaves and a small amount of urad dal.
Mangalore Cucumber curry: is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Mangalore Cucumber curry: is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook mangalore cucumber curry: using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mangalore Cucumber curry::
- Prepare 1 Coloured cucumber
- Take To taste Salt
- Get 1 teaspoon Red chilli powder
- Get 1 bowl Fresh coconut
- Get 2-3 Red Byadagi chillies
- Take As required Tamarind – goose berry size
- Get 1/2 teaspoon Turmeric powder
- Make ready For seasoning:
- Prepare 1 tablespoon Coconut oil
- Prepare 1 teaspoon Mustard
- Make ready 1 Red chilli
- Get 2 springs Curry leaves
- Make ready 10 cloves Garlic (crushed)
Mangalore Cucumber Ghassi Curry Recipe - is a traditional Mangalore (Mangalore is a city in Karnataka, in South India) curry made out of just Cucumbers as a the main ingredient. It is very similar to thicker versions of Sambar or Kootu or thicker curries/gravies that you get from Kerala. Mangalore cucumber sambar called as Soutekayi Huli in Udupi-mangalore regions is basically a coconut masala based gravy or curry with yellow cucumber as main ingredient. This is almost mandatory to be served in Hindu wedding ceremonies,celebrations or festivals in coastal Karnataka regions.
Instructions to make Mangalore Cucumber curry::
- Wash Mangalore/Coloured/sambar cucumber. - -Chop off 2 ends, slice in to 4 pieces and remove inner core (seed part) and chop into bite size pieces.
- Check now for the taste. If it is bitter in taste, soak the pieces in plain water for 5 minutes.Discard the water and proceed. - -If cucumber tastes good, no need to soak in water and you can directly proceed in cooking.
- Cook these pieces in sufficient amount of water. Add salt and red chilli powder as well.In the meantime, grind masala by putting coconut, tamarind, red chillies and turmeric.
- When cucumber is cooked, add ground masala adjust the consistency and boil.When mixture boils nicely, switch off the gas.
- Prepare seasoning, heat oil, splutter mustard, add garlic, red chilli, curry leaves.When garlic becomes deep brown add the seasoning over boiled gravy.Keep this closed for a while before serving to absorb all the flavours. - -Serve with hot rice.
Mangalore cucumber sambar called as Soutekayi Huli in Udupi-mangalore regions is basically a coconut masala based gravy or curry with yellow cucumber as main ingredient. This is almost mandatory to be served in Hindu wedding ceremonies,celebrations or festivals in coastal Karnataka regions. One of my personal favorite too. Peel the skin & remove the seeds of the Mangalore cucumber. Add little water & cook the vegetable until soft.
So that’s going to wrap it up for this exceptional food mangalore cucumber curry: recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
