Southekayi Palya Recipe – Mangalore Cucumber Palya/ Sabzi Recipe
Mangalorean Delight for a Nutritious Lunch
Southekayi Palya, a traditional recipe from the coastal regions of Karnataka, beautifully showcases the culinary richness of Mangalorean cuisine. This dry sabzi, locally referred to as “Palya,” highlights the unique flavors of Mangalore cucumber—a staple in many households. Infused with aromatic spices, freshly ground masala, and the subtle richness of coconut oil, this dish is both wholesome and irresistibly delicious.
This recipe is perfect for lunch and pairs wonderfully with phulkas, rice, and rasam. With its easy preparation and vibrant flavors, it’s an excellent addition to any vegetarian meal plan.
Recipe Overview
| Cuisine | Mangalorean |
|---|---|
| Course | Lunch |
| Diet | Vegetarian |
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30 minutes |
| Serves | 4 |
Ingredients
To Prepare the Palya
| Ingredient | Quantity |
|---|---|
| Mangalorean cucumber | 1 cup, chopped into small pieces with skin |
| Mustard seeds (Rai/ Kadugu) | ½ teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Onion | 1, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Curry leaves | 2 sprigs, finely chopped |
| Turmeric powder (Haldi) | ½ teaspoon |
| Salt | To taste |
| Coconut oil | 2 tablespoons |
To Grind into Masala
| Ingredient | Quantity |
|---|---|
| Fresh coconut | ¼ cup |
| Dry Red Chillies | 2 |
| Cumin seeds (Jeera) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~90 kcal |
| Carbohydrates | 8 g |
| Protein | 2 g |
| Fat | 5 g |
| Fiber | 2 g |
| Sodium | 200 mg |
Instructions
Step 1: Prepare the Ground Masala
- Using a mixer grinder, coarsely grind the fresh coconut, dry red chillies, and cumin seeds.
- Ensure the mixture is dry; avoid adding water. Set this masala aside.
Step 2: Temper the Spices
- Heat coconut oil in a kadai or wok over medium heat.
- Add mustard seeds and let them crackle.
- Stir in the urad dal and sauté until it turns golden brown and crisp.
Step 3: Sauté the Aromatics
- Add the chopped garlic, onion, and curry leaves to the wok.
- Sauté until the onions become soft and translucent, releasing their natural sweetness.
Step 4: Cook the Mangalore Cucumber
- Add the chopped Mangalore cucumber (Southekayi) to the wok.
- Sprinkle turmeric powder and salt, and mix well to coat the cucumber evenly.
Step 5: Incorporate the Ground Masala
- Add the prepared coconut masala to the wok and stir thoroughly.
- Sprinkle 2–3 tablespoons of water to create steam for cooking.
Step 6: Cover and Cook
- Cover the pan with a lid and cook on low heat for about 10–12 minutes.
- Stir occasionally to ensure even cooking.
Step 7: Final Adjustments
- Once the cucumber is soft and cooked through, turn off the heat.
- Taste and adjust the salt if necessary.
Step 8: Serve
- Transfer the Southekayi Palya to a serving bowl.
- Serve hot with phulkas, Thakkali Rasam, and steamed rice for a complete Mangalorean meal.
Serving Suggestions
Southekayi Palya pairs beautifully with:
- Phulkas: Soft, whole-wheat flatbreads.
- Thakkali Rasam: A tangy South Indian tomato soup.
- Steamed Rice: Plain rice that complements the flavors of the Palya.
This Mangalore cucumber sabzi brings together the warmth of traditional Mangalorean cooking and the freshness of regional ingredients. Its simplicity and taste make it a must-try dish for those seeking a quick yet authentic Indian meal. Enjoy this wholesome recipe with your loved ones and relish the coastal charm of Karnataka!
