Southekayi Palya Recipe – Mangalore Cucumber Palya / Sabzi
This delightful Mangalorean dish, Southekayi Palya, or Mangalore Cucumber Palya, is a flavorful vegetarian side dish that perfectly complements Indian flatbreads or rice. Made from fresh Mangalorean cucumber (also known as “Southekayi”), this simple yet delicious dish is both light and wholesome, often served as part of a traditional lunch. The cucumber is combined with aromatic spices, curry leaves, and a special coconut paste that enhances its flavor, making it a perfect addition to any meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mangalorean cucumber (chopped with skin) | 1 cup |
| Mustard seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Onion (finely chopped) | 1 medium-sized |
| Garlic (finely chopped) | 4 cloves |
| Curry leaves (finely chopped) | 2 sprigs |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Fresh coconut (grated) | 1/4 cup |
| Dry Red Chillies | 2 whole |
| Cumin seeds (Jeera) | 1 teaspoon |
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Mangalorean
Course: Lunch
Diet: Vegetarian
Instructions:
-
Prepare the Ingredients:
Begin by gathering all the ingredients for the Southekayi Palya. Chop the Mangalorean cucumber (southekayi) into small bite-sized pieces, ensuring you leave the skin on, as it adds texture and flavor. -
-
Grind the Coconut Mixture:
In a mixer grinder, combine the fresh coconut, cumin seeds, and dry red chillies. Grind them into a coarse mixture without adding any water. This dry paste is key to bringing out the authentic flavor of the dish. Set it aside once done. -
Temper the Spices:
Heat a tablespoon of oil in a kadai (wok) over medium heat. Once the oil is hot, add the mustard seeds and allow them to crackle. Then, add the white urad dal (split) and fry it until it turns golden brown and crispy. -
Sauté the Aromatics:
Stir in the finely chopped garlic, onion, and curry leaves into the kadai. Sauté the mixture until the onions turn translucent and soft, and the garlic releases a fragrant aroma. -
Add the Cucumber:
Add the chopped Mangalorean cucumber to the pan, followed by the turmeric powder and salt to taste. Stir everything well to combine the flavors. -
Incorporate the Coconut Paste:
Add the ground coconut mixture into the pan and mix thoroughly. This will give the dish its signature rich and creamy texture. -
Cook the Palya:
Sprinkle 2 to 3 tablespoons of water into the pan, cover it, and allow the Southekayi Palya to cook for about 10-12 minutes, or until the cucumber becomes soft and tender. Stir occasionally to ensure that it does not burn and that the flavors are well incorporated. -
Final Adjustments:
Once the cucumber is cooked through, check the salt and adjust according to your taste. Turn off the heat. -
Serve:
Transfer the Southekayi Palya to a serving bowl and serve it hot with your choice of Phulka, Thakkali Rasam, and steamed rice for a complete and wholesome Mangalorean meal.
Serving Suggestions:
The Southekayi Palya pairs beautifully with a variety of traditional Indian dishes, such as Phulka, Rice, or Thakkali Rasam (a tangy tomato-based soup). It can also be enjoyed as a side dish with Chapati or Paratha, making it versatile for different meal types.
Tips for the Best Southekayi Palya:
- Fresh Coconut: Always use fresh coconut for a richer, creamier texture. Grated or fresh coconut can be found in most Indian grocery stores.
- Cucumber Skin: Do not peel the cucumber as the skin provides a nice crunch and enhances the flavor. Just ensure it is thoroughly washed.
- Adjust the Spice Level: If you prefer a milder dish, you can reduce the number of dry red chillies. Conversely, for more heat, you can add an extra red chilli or a pinch of red chilli powder.
- Consistency: You can adjust the consistency of the dish by adding more or less water depending on how dry or moist you prefer your palya.
Enjoy this delightful Mangalorean dish that brings the essence of coastal India to your table, filled with rich flavors and textures.
