Home / Mangalorean / Authentic Thouthe Kodel Recipe (Mangalore Southekayi Curry)
Authentic Thouthe Kodel Recipe (Mangalore Southekayi Curry)
Side Dish

Authentic Thouthe Kodel Recipe (Mangalore Southekayi Curry)

This homemade Authentic Thouthe Kodel Recipe (Mangalore Southekayi Curry) recipe is flavorful, easy to prepare and suitable for Side Dish diets....

⏱️

25 Min Prep

🔥

45 Min Cook

🍽️

4 Servings

🥗

Vegetarian

Ingredients

  • 1 Mangalorean cucumber - deseeded
  • 2-1/2 cups Tamarind Water
  • 1/2 cup Arhar dal (Split Toor Dal)
  • 1 teaspoon Turmeric powder (Haldi)
  • Salt - to taste
  • Sunflower Oil - for cooking
  • 1 tablespoon Coriander (Dhania) Seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 teaspoon White Urad Dal (Split)
  • 1/2 teaspoon Whole Black Peppercorns
  • 1 cup Fresh coconut - grated
  • 3 Dry Red Chillies - (byadagi
  • 2 cloves Garlic
  • 1 teaspoon Sunflower Oil
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon White Urad Dal (Split)
  • 2 Dry Red Chillies
  • 2 cloves Garlic
  • 1 sprig Curry leaves

Instructions

1
To begin making the Thouthe Kodel preparation guide (Mangalore Cucumber Curry); we will first arid-fry the toor dal in the pressure cooker until soft and mushy.
2
Place the toor dal in the pressure cooker along with 1-1/2 cups of aqua, turmeric ground mix and seasoning.seal the wok, pressure arid-fry until you hear one whistle.
3
After the first whistle, turn the bring to temperature to low and low-boil the dal for about 3 to 4 mins.
4
After 3 to 4 mins, turn off the bring to temperature.
5
Allow the pressure to release naturally, as the dal will continue to arid-fry in the pressure cooker under pressure.
6
Once done, beat the dal until velvety and keep aside.The next step is to arid-fry the Mangalore Cucumber (Touthe) along with the tamarind aqua.
7
Place the cut Mangalore Cucumber (Touthe) and the tamarind aqua in the pressure cooker.introduce seasoning and seal the pressure cooker with its weight on.
8
Allow it to pressure arid-fry until you bring to temperature 2 to three whistles.
9
After the whistles, turn off the bring to temperature.
10
Place the pressure cooker under cold running aqua to release the pressure immediately.
11
Cucumber cooks very fast, so its important to release the pressure immediately, so it does not become mushy.The next step is to make the Masala for the Mangalore Cucumber Curry (Touthe).
12
In small wok; arid arid-fry the coriander seeds, cumin seeds, urad dal, fenugreek seeds, pepper corns and red chillies until you can smell the roasted aromas coming through.Place the roasted elements along with the coconut and garlic into a food processor and mash to make a velvety paste.The final step is to combine all the elements.
13
In a large coulis wok; introduce in the cooked and whisked dal, the cucumber tamarind curry and the masala paste.
14
agitate well to combine all the elements.
15
Place the coulis wok on medium bring to temperature and give the Thouthe Kodel a bring to a low-boil.
16
Once it begins to bring to a low-boil, turn the bring to temperature to low and low-boil until we get the seasoning ready.To prepare the seasoning for the Thouthe Kodel; bring to temperature cooking oil in a small wok; introduce all the seasoning elements.
17
Allow the seeds to crackle and arid-fry.
18
agitate for a couple of seconds until you can smell the aromas coming through.introduce the seasoning to the simmering Thouthe Kodel and give it a agitate.
19
Transfer the Thouthe Kodel (Mangalore Cucumber Curry) to a serving mixing bowl and dish up it along with toasty steamed rice or Neer Dosa.

Recipe Information

Cuisine
Mangalorean
Course
Side Dish
Diet
Vegetarian
Total Time
70 mins

Recipe Time chart

Preparation Time

25 mins

Cooking Time

45 mins

Total Time

70 mins
#mangalorean #sidedish #vegetarian
Author

Master Chef

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