Konkani Style Southe Koddel Recipe – Mangalore Cucumber in Coconut Curry
Description
Konkani Style Southe Koddel is a flavorful and aromatic curry hailing from the coastal region of Karnataka. The dish is prepared using Mangalore cucumber, which is simmered in a rich coconut-based gravy. The curry combines the natural sweetness of jaggery with the tang of tamarind water, creating a perfect balance of flavors. What makes this dish truly special is the addition of a tempering of crackled mustard seeds, curry leaves, and urad dal, giving it a delightful crunch and fragrance. Perfectly paired with Neer Dosa or rice, this vegetarian curry is a fantastic choice for a light and flavorful lunch.
Cuisine
Konkan (Coastal Karnataka)
Course
Lunch
Diet
Vegetarian
Ingredients for Konkani Style Southe Koddel
| Ingredient | Quantity |
|---|---|
| Mangalorean cucumber (skin can be kept on) | 1 cucumber |
| Tamarind water | 1 cup |
| Jaggery | 1 tablespoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Oil | For cooking |
| To Grind | |
| Fenugreek seeds (Methi seeds) | 1 teaspoon |
| White urad dal (split) | 1 tablespoon |
| Chana dal (Bengal gram dal) | 1 teaspoon |
| Fresh coconut (grated) | 4 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry red chilies | 3 |
| Curry leaves | 1 sprig |
| Garlic | 2 cloves |
| To Temper | |
| Oil | 1 tablespoon |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| White urad dal (split) | 1 teaspoon |
| Curry leaves | 1 sprig |
Preparation Time:
10 minutes
Cooking Time:
35 minutes
Total Time:
45 minutes
Instructions
-
Pressure Cook the Mangalore Cucumber
Start by washing the Mangalorean cucumber thoroughly. You can choose to leave the skin on for added texture and nutrition. Cut the cucumber into pieces and place it in a pressure cooker with a pinch of salt and 1/2 cup of water. Pressure cook for 1 whistle, then allow the pressure to release naturally. Set the cooked cucumber aside. -
Prepare the Ground Masala
In a frying pan, heat some oil over medium heat. Add fenugreek seeds, urad dal, chana dal, cumin seeds, dry red chilies, curry leaves, and garlic. Fry everything for about 2 minutes until the mixture releases a fragrant aroma. Be careful not to burn the spices. Once the mixture is done, remove it from the heat and allow it to cool. Once cooled, transfer the ingredients to a blender, add a little water, and grind them into a smooth, creamy paste. Set the ground paste aside. -
Cook the Curry
Heat oil in a skillet over medium heat and add the ground paste along with the cooked Mangalore cucumber. Stir everything well and let it cook for 5 minutes, ensuring the flavors meld together. Add tamarind water, jaggery, salt, and turmeric powder to the curry. Stir the curry gently, then let it simmer on low heat for 10 minutes, allowing the flavors to combine and the curry to thicken. -
Prepare the Tempering (Tadka)
In a separate pan (preferably a small kadai), heat 1 tablespoon of oil. Once the oil is hot, add mustard seeds and urad dal. Allow them to crackle and pop. Immediately add a sprig of curry leaves and stir. Once the tempering is done, pour it over the simmering curry, giving it a final mix. The crackling mustard seeds and curry leaves add a distinctive crunch and fragrance to the dish. -
Serving
Serve the Konkani Style Southe Koddel hot with a side of Mangalorean Neer Dosa or steamed rice. A glass of Solkadhi (Konkani-style Kokum Kadhi) makes for a refreshing end to this delightful meal.
Tips for the Best Southe Koddel:
- Cucumber Choice: Ensure you use fresh, firm Mangalorean cucumbers for the best texture. If you cannot find Mangalorean cucumber, you can substitute with regular cucumber, but the flavor may differ slightly.
- Gravy Consistency: Adjust the amount of water while grinding the coconut paste depending on how thick or runny you like the curry.
- Jaggery: The amount of jaggery can be adjusted to suit your preference for sweetness. If you prefer a more savory dish, reduce the amount of jaggery.
- Tempering: Be sure to allow the mustard seeds to crackle well, as this adds depth and flavor to the curry.
Nutritional Information (Approximate, per serving):
- Calories: 120 kcal
- Protein: 2g
- Carbohydrates: 15g
- Fat: 6g
- Fiber: 3g
- Sodium: 150mg
Final Thoughts
This Konkani Style Southe Koddel is a beautiful, aromatic dish that brings out the flavors of the coastal region of Karnataka. Its balance of tanginess, sweetness, and spice makes it a delightful accompaniment to any meal. Whether you’re serving it with traditional Neer Dosa or plain rice, this curry promises to be the highlight of your lunch!
