Thouthe Kodel (Mangalore Southekayi Curry) Recipe
Cuisine: Mangalorean
Course: Side Dish
Diet: Vegetarian
Servings: 4
Prep Time: 25 mins
Cook Time: 45 mins
Total Time: 70 mins
Introduction
Mangalore Southekayi Curry, or Thouthe Kodel, is a delightful side dish that originates from the coastal region of Mangalore, India. Known for its tangy flavor, this curry combines the freshness of Mangalorean cucumber (also known as Touthe) with the aromatic and spicy goodness of roasted spices and coconut. Served typically with steaming rice or Neer Dosa, it’s a perfect accompaniment to a simple, wholesome meal. This vegetarian curry is not only nutritious but also comforting, making it a popular choice in Mangalorean homes. Let’s walk through the recipe to recreate this culinary masterpiece in your own kitchen!
Ingredients
| Ingredient | Quantity |
|---|---|
| Mangalorean cucumber (deseeded) | 1 large |
| Tamarind water | 2-1/2 cups |
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Sunflower oil | For cooking |
| Coriander seeds (Dhania) | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Methi seeds (Fenugreek) | 1/2 teaspoon |
| White Urad dal (Split) | 1 teaspoon |
| Whole black peppercorns | 1/2 teaspoon |
| Fresh coconut (grated) | 1 cup |
| Dry red chillies (Byadagi) | 3 |
| Garlic cloves | 2 |
| Mustard seeds | 1/2 teaspoon |
| White Urad dal (Split) | 1 teaspoon |
| Dry red chillies | 2 |
| Garlic cloves | 2 |
| Curry leaves | 1 sprig |
Instructions
Step 1: Cook the Toor Dal
To start, take the Toor dal (Arhar dal) in a pressure cooker. Add 1-1/2 cups of water, 1 teaspoon turmeric powder, and salt. Cover the pressure cooker with its lid, ensuring the weight is placed on top. Cook the dal until it softens. After one whistle, reduce the heat and simmer the dal for an additional 3-4 minutes. Turn off the heat and let the pressure release naturally. Once the dal is cooked and softened, whisk it gently until smooth and set it aside for later use.
Step 2: Cook the Mangalorean Cucumber (Touthe)
Next, cut the Mangalorean cucumber into bite-sized pieces and place them in the pressure cooker along with 2-1/2 cups of tamarind water. Add salt to taste and cook until the cucumber is tender. Pressure cook the mixture for 2-3 whistles, then turn off the heat. Once done, place the cooker under cold running water to release the pressure quickly. The cucumber cooks very quickly, so it’s important to release the pressure immediately to avoid overcooking and turning the cucumber mushy.
Step 3: Prepare the Masala Paste
In a small pan, dry roast the coriander seeds, cumin seeds, methi seeds, white urad dal, black peppercorns, and dry red chillies. Roast these ingredients until they release a fragrant aroma, being careful not to burn them. Once roasted, let them cool for a moment and then place them in a food processor along with the fresh grated coconut and garlic cloves. Blend all these ingredients into a smooth paste, adding a little water if needed to achieve the right consistency.
Step 4: Combine the Cooked Ingredients
In a large saucepan, add the cooked and whisked Toor dal along with the cooked cucumber and tamarind water. Add the freshly prepared masala paste to the mixture and stir well to combine all the ingredients. Place the saucepan on medium heat and bring the mixture to a gentle boil. Once it starts boiling, lower the heat and let it simmer for 5-10 minutes to allow the flavors to meld together.
Step 5: Prepare the Seasoning (Tempering)
While the curry is simmering, prepare the seasoning in a small pan. Heat 1 teaspoon sunflower oil and add mustard seeds, white urad dal, dry red chillies, and a sprig of curry leaves. Let the seeds crackle and the spices release their aroma, then stir for another couple of seconds to ensure everything is evenly roasted.
Step 6: Finish the Curry
Once the seasoning is ready, pour it over the simmering Thouthe Kodel (Mangalore Cucumber Curry). Give it a good stir to incorporate the seasoning into the curry. Let it simmer for an additional 5 minutes to allow the flavors to come together.
Step 7: Serve
Transfer the Thouthe Kodel to a serving bowl and enjoy it hot with steamed rice or Neer Dosa, a traditional Mangalorean flatbread. The tangy and slightly spicy flavors will pair wonderfully with your main meal.
Tips for the Perfect Thouthe Kodel
- Cucumber texture: Ensure you do not overcook the cucumber. It should remain tender yet firm, adding a delightful crunch to the curry.
- Tamarind water: Adjust the amount of tamarind water according to your taste. For a tangier curry, add a little more, but be cautious, as the curry is meant to have a subtle tanginess.
- Roasting the spices: Don’t skip the step of roasting the spices. It enhances the flavor and aroma of the curry, giving it that signature Mangalorean taste.
- Consistency: You can adjust the consistency of the curry by adding more water if it’s too thick, or letting it simmer longer for a richer texture.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 6g |
| Carbohydrates | 40g |
| Fat | 8g |
| Fiber | 6g |
| Sodium | 600mg |
Conclusion
Thouthe Kodel is an essential dish in Mangalorean cuisine, offering a blend of tangy, spicy, and aromatic flavors that are bound to brighten up any meal. This hearty cucumber curry is best served with freshly steamed rice or Neer Dosa, making it an excellent addition to any vegetarian or light meal. With its wholesome ingredients and easy preparation, this dish is sure to become a favorite in your home!
