Mangalore Cucumber Curry Recipe

This is a very traditional Mangalorean recipe that is made from a special cucumber that is available in Karnataka. Also known as Thouthe Kodel, the curry also gets its full-bodied flavour from the roasted condiments like fenugreek, coriander, cumin that is ground along with garlic and coconut, making it rich, flavourful and delicious.

Cooking time
20 min
Preparation time
20 min
Serves
4
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0
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foodie_meter

53

Fit Foodie Recipe Score

28

Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

Made healthier with the addition of oats instead of coconut, and uses less oil as compared to the original recipe

Ingredients

  • 1 medium sized mangalore cucumber (touthe), cut into wedges with skin
  • 30 grams tamarind
  • 1/2 cup tour dal
  • 1 packet saffola classic masala oats
  • 1 teaspoon turmeric powder
  • Salt to taste

Ingredients to be ground to paste

  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 1 teaspoon halved white urad dal
  • 1/2 teaspoon whole black pepper
  • 4 to 6 dried byadgi red chillies (or regular ones)
  • 4 to 5 garlic cloves

Ingredients for seasoning

  • 1/2 teaspoon Saffola oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon halved urad dal
  • 2 dry red chillies
  • 2 garlic cloves
  • A sprig of curry leaves

How to make Mangalore Cucumber Curry

  • To begin, first cook the toor dal in the pressure cooker until soft and mushy, along with salt and turmeric.
  • Soak the tamarind in 1 cup of hot water for 20 minutes until softened. Once softened, press and squeeze the tamarind to extract the pulp into the water. Add 1/2 cup of more water and extract the remaining pulp. Strain the tamarind water and discard the residue. Keep the tamarind water aside.
  • As the next step, cook the Cucumber along with the tamarind water in the pressure cooker along with a pinch of salt. Once cooked, stir in the oats into the hot curry. Add 1/2 cup of water and keep aside.
  • In a small pan, dry roast the coriander seeds, cumin seeds, urad dal, fenugreek seeds, pepper corns and red chillies until you can smell the roasted aromas coming through.
  •  Place the roasted ingredients along with garlic into a food processor and blend to make a smooth paste.
  • The final step is to combine all the ingredients. In a large sauce pan; add in the cooked and whisked dal, the cucumber tamarind curry and the masala paste. Stir well to combine all the ingredients. Place the saucepan on medium heat and give the curry a boil. Once it begins to boil, turn the heat to low and simmer until we get the seasoning ready.
  • To prepare the seasoning, heat oil in a small pan; add all the seasoning ingredients. Allow the seeds to crackle and roast. Stir for a couple of seconds until you can smell the aromas coming through.
  • Add the seasoning to the simmering curry and give it a stir. Serve the curry warm along with steamed rice.
     

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