Konkani Style Southe Koddel Recipe – Mangalore Cucumber in Coconut Curry
Overview:
Konkani cuisine, with its rich flavors and coconut-based gravies, offers a delightful combination of tastes. One such classic dish is Southe Koddel, a simple yet flavorful curry made with Mangalore cucumber, also known as Southe. The cucumber is cooked in a fragrant, spiced coconut gravy, creating a comforting, slightly tangy dish that pairs beautifully with rice or dosas. The unique twist comes from the inclusion of tamarind, jaggery, and a coconut-based spice paste, which enhances the dish’s depth of flavor. This curry, part of the traditional Konkan lunch spread, is a must-try for anyone looking to explore authentic coastal Indian flavors.
Ingredients
For the Curry:
| Ingredient | Quantity |
|---|---|
| Mangalorean cucumber (Southe) | 1, skin can be kept on |
| Tamarind water | 1 cup |
| Jaggery | 1 tablespoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Sunflower oil | For cooking |
For the Ground Spice Paste:
| Ingredient | Quantity |
|---|---|
| Methi seeds (Fenugreek seeds) | 1 teaspoon |
| White urad dal (split) | 1 tablespoon |
| Chana dal (Bengal gram dal) | 1 teaspoon |
| Fresh grated coconut | 4 tablespoons |
| Cumin seeds (Jeera) | 1 teaspoon |
| Dry red chilies | 3 |
| Curry leaves | 1 sprig |
| Garlic cloves | 2 |
For the Tadka:
| Ingredient | Quantity |
|---|---|
| Sunflower oil | 1 tablespoon |
| Mustard seeds | 1 teaspoon |
| White urad dal (split) | 1 teaspoon |
| Curry leaves | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Konkani (Coastal Karnataka)
Course: Lunch
Diet: Vegetarian
Instructions
-
Pressure Cook the Mangalore Cucumber
Begin by preparing the Mangalore cucumber (also known as Southe). Cut the cucumber into round slices, keeping the skin on for added texture and flavor. Add the sliced cucumber to a pressure cooker with a pinch of salt and 1/2 cup of water. Pressure cook the cucumber for one whistle. Once done, release the pressure naturally and set it aside. -
Prepare the Ground Spice Paste
In a frying pan, heat 1 tablespoon of sunflower oil. Add the methi seeds (fenugreek seeds), white urad dal, chana dal, grated coconut, cumin seeds, dry red chilies, curry leaves, and garlic. Sautรฉ these ingredients on medium heat for about 2 minutes until they release a lovely aroma. Once the spices and coconut are lightly roasted, remove the pan from the heat and let it cool for a few minutes.After cooling, transfer the roasted ingredients to a blender and grind them into a smooth, creamy paste. Add a little water as needed to facilitate grinding. Set the ground paste aside for later use.
-
Cook the Curry
In a separate skillet, heat 1 tablespoon of sunflower oil over medium heat. Add the ground coconut spice paste and the pressure-cooked Mangalore cucumber. Stir well to combine the cucumber and spice paste, ensuring the flavors blend together. Season with salt and turmeric powder to taste, and adjust the seasoning if necessary.Let the curry simmer on low heat for about 10 minutes, allowing the flavors to meld. During this time, the cucumber will soften further, and the curry will thicken slightly.
-
Prepare the Tadka (Tempering)
In a small kadai (pan), heat 1 tablespoon of sunflower oil. Add the mustard seeds and white urad dal. Allow the mustard seeds to crackle and the dal to turn golden brown. Once the seeds crackle, add the curry leaves and sautรฉ for a few seconds to release their aroma. Immediately pour this tempering over the simmering curry. -
Serve and Enjoy
Stir the curry gently after adding the tempering, and let it sit for a few minutes to absorb the flavors. The Southe Koddel is now ready to be served. For an authentic Konkan meal, serve this curry with hot, soft Mangalorean Neer Dosa (thin, crepe-like dosas) or steamed rice. To accompany the meal, you can also serve Solkadhi (Konkani-style Kokum drink), a refreshing drink that complements the richness of the curry.
Notes:
- Mangalorean Cucumber (Southe): This cucumber variety is typically used in Konkani cuisine for its mild taste and texture, making it ideal for curries. If you canโt find it, regular cucumber can be used as a substitute.
- Tamarind Water: This provides the signature tangy flavor of the curry. If tamarind is not available, you can substitute with a little lemon juice, though the taste will differ slightly.
- Jaggery: The addition of jaggery balances the tanginess of the tamarind and adds a subtle sweetness to the curry, which is characteristic of many Konkani dishes.
- Adjusting Spices: The spice levels in this curry can be customized based on your preference. Increase or decrease the number of dry red chilies according to how spicy you like your food.
- Coconut Paste: Fresh coconut gives the curry its creamy texture. If fresh coconut is not available, you can use desiccated coconut or frozen grated coconut, though the texture may differ slightly.
Serving Suggestions:
- Mangalorean Neer Dosa: This light, thin dosa is an excellent accompaniment to the Southe Koddel. It soaks up the curry beautifully.
- Solkadhi (Kokum Kadhi): The tangy, cooling effects of solkadhi make it the perfect drink to pair with this flavorful dish.
- Rice: Steamed white rice or Jeera rice also works wonderfully to balance the richness of the coconut curry.
Enjoy this delicious, authentic Konkani Style Southe Koddel as part of a traditional Konkan meal, where the combination of spices, coconut, and fresh ingredients come together to create a delightful and nourishing dish.
