International Cuisine

Mangalore Cucumber Curry (Thouthe Kodel) with Coconut and Tamarind

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Thouthe Kodel (Mangalore Cucumber Curry) Recipe

Description
Thouthe Kodel is a traditional Mangalorean curry made with a special cucumber variety known as Mangalorean cucumber (Thouthe). The curry is known for its rich, vibrant flavors that come from a carefully balanced blend of roasted spices, fresh coconut, and tamarind. The use of Byadgi red chilies provides a beautiful red color to the dish, although regular red chilies can be used if Byadgi chilies are unavailable. The curry is further enhanced by the addition of dal (lentils) and a fragrant tempering, making it a rich, flavorful, and delicious accompaniment to rice or Neer Dosa.

Cuisine: Mangalorean
Course: Side Dish
Diet: Vegetarian


Ingredients

Ingredient Quantity
Mangalorean cucumber (Thouthe) 1, deseeded, cut into wedges with skin
Tamarind water 2 1/2 cups
Arhar dal (Split Toor Dal) 1/2 cup
Turmeric powder (Haldi) 1 teaspoon
Salt To taste
Oil For cooking

Ingredients to be ground into paste:

Ingredient Quantity
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 chilies (Byadagi) 3
Garlic cloves 2

Ingredients for seasoning:

Ingredient Quantity
Oil 1 teaspoon
Mustard seeds (Rai/Kadugu) 1/2 teaspoon
White Urad dal (Split) 1 teaspoon
Dry red chilies 2
Garlic cloves 2
Curry leaves 1 sprig

Preparation Time: 25 minutes

Cooking Time: 45 minutes


Instructions

Step 1: Cook the Toor Dal (Arhar Dal)

  1. Begin by cooking the Toor dal (split arhar dal). In a pressure cooker, add the dal along with 1 1/2 cups of water, turmeric powder, and salt.
  2. Cover the pressure cooker and cook for 1 whistle on medium heat. After the first whistle, reduce the heat to low and let the dal simmer for 3-4 minutes.
  3. Turn off the heat and allow the pressure to release naturally.
  4. Once the pressure is released, open the cooker and whisk the dal until it becomes smooth. Set aside.

Step 2: Cook the Mangalorean Cucumber and Tamarind Water

  1. Place the diced Mangalorean cucumber and tamarind water in the pressure cooker.
  2. Add salt to taste and cover the pressure cooker. Cook for 2-3 whistles on medium heat.
  3. Once the whistles are done, turn off the heat and immediately place the cooker under cold running water to release the pressure.
  4. Cucumber cooks very quickly, so releasing the pressure immediately is essential to prevent it from becoming mushy.

Step 3: Prepare the Spice Paste

  1. In a small pan, dry roast the coriander seeds, cumin seeds, methi seeds, urad dal, black peppercorns, and dry red chilies. Roast until you can smell the aromas of the spices, being careful not to burn them.
  2. Once roasted, transfer the ingredients to a food processor, add the grated coconut and garlic cloves, and blend them into a smooth paste.

Step 4: Combine the Ingredients

  1. In a large saucepan, add the cooked and whisked dal, the cooked cucumber-tamarind mixture, and the ground masala paste.
  2. Stir everything together to combine thoroughly.
  3. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer while you prepare the seasoning.

Step 5: Prepare the Seasoning

  1. In a small pan, heat 1 teaspoon of oil. Add the mustard seeds and let them crackle.
  2. Add the split urad dal and dry red chilies, and cook for a few seconds until the dal turns golden brown.
  3. Add the garlic cloves and curry leaves, and stir for a couple of seconds until aromatic.

Step 6: Final Touch

  1. Pour the seasoning into the simmering Thouthe Kodel and stir well to combine.
  2. Allow the curry to simmer for another few minutes to absorb the flavors.
  3. Once the curry is ready, transfer it to a serving bowl.

Serving Suggestions

Thouthe Kodel (Mangalore Cucumber Curry) pairs perfectly with steamed rice or Neer Dosa for a truly traditional Mangalorean meal. The curry’s rich, flavorful profile complements the soft, fluffy texture of the rice, or you can enjoy it with crispy Neer Dosa for an added layer of deliciousness.


Tips:

  • If you can’t find Mangalorean cucumber, any similar variety of cucumber will work, though the flavor might slightly differ.
  • Adjust the spiciness of the curry by modifying the amount of dry red chilies based on your preference.
  • For a more authentic touch, try using Byadgi red chilies, which give the curry a deep red color and a slightly smoky flavor.

Nutritional Information (per serving)

Nutrient Value
Calories 140 kcal
Protein 4 g
Fat 8 g
Carbohydrates 16 g
Fiber 4 g
Sodium 420 mg

Enjoy your traditional Mangalorean meal with this flavorful and aromatic Thouthe Kodel!

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