Thouthe Kodel Recipe (Mangalore Southekayi Curry)

Name: Thouthe Kodel Recipe (Mangalore Southekayi Curry)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Indian
Ingredients: 1 piece Mangalorean Cucumber (1 Mangalorean cucumber deseeded, cut into wedges with skin); 2 cup Tamarind (2-1/2 cups Tamarind Water — up to 0.5); ½ cup Split Pigeon Peas (1/2 cup Arhar dal (Split Toor Dal)); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 0 pieces Table Salt (Salt to taste); 0 tsp Vegetable Oil (Oil for cooking (vegetable oil used) + 1 teaspoon Oil); 1 tbsp Coriander Seed (1 tablespoon Coriander (Dhania) Seeds); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); ½ tsp Fenugreek Seed (1/2 teaspoon Methi Seeds (Fenugreek Seeds)); 2 tsp White Urad Dal (1 teaspoon White Urad Dal (Split) + 1 teaspoon White Urad Dal (Split)); ½ tsp Black Peppercorns (1/2 teaspoon Whole Black Peppercorns); 1 cup Coconut (1 cup Fresh coconut grated); 3 pieces Byadagi Chili (3 Dry Red Chillies (byadagi); 4 cloves Garlic (2 cloves Garlic + 2 cloves Garlic); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 2 pieces Dried Red Chili (2 Dry Red Chillies); 1 sprig Curry leaves (1 sprig Curry leaves)

Thouthe Kodel Recipe (Mangalore Southekayi Curry) - Indian Curry Recipes (Indian)

70 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Mangalorean Cucumber1 piece · 1 Mangalorean cucumber deseeded, cut into wedges with skin
Tamarind2 cup · 2-1/2 cups Tamarind Water — up to 0.5
Split Pigeon Peas½ cup · 1/2 cup Arhar dal (Split Toor Dal)
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Table Salt0 pieces · Salt to taste
Vegetable Oil0 tsp · Oil for cooking (vegetable oil used) + 1 teaspoon Oil
Coriander Seed1 tbsp · 1 tablespoon Coriander (Dhania) Seeds
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Fenugreek Seed½ tsp · 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
White Urad Dal2 tsp · 1 teaspoon White Urad Dal (Split) + 1 teaspoon White Urad Dal (Split)
Black Peppercorns½ tsp · 1/2 teaspoon Whole Black Peppercorns
Coconut1 cup · 1 cup Fresh coconut grated
Byadagi Chili3 pieces · 3 Dry Red Chillies (byadagi
Garlic4 cloves · 2 cloves Garlic + 2 cloves Garlic
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Dried Red Chili2 pieces · 2 Dry Red Chillies
Curry leaves1 sprig · 1 sprig Curry leaves

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Steps

1To begin making the Thouthe Kodel Recipe (Mangalore Cucumber Curry); we will first cook the toor dal in the pressure cooker until soft and mushy. Place the toor dal in the pressure cooker along with 1-1/2 cups of water, turmeric powder and salt.
2Cover the pan, pressure cook until you hear one whistle. After the first whistle, turn the heat to low and simmer the dal for about 3 to 4 minutes. After 3 to 4 minutes, turn off the heat. Allow the pressure to release naturally, as the dal will continue to cook in the pressure cooker under pressure. Once done, whisk the dal until smooth and keep aside.
3The next step is to cook the Mangalore Cucumber (Touthe) along with the tamarind water. Place the cut Mangalore Cucumber (Touthe) and the tamarind water in the pressure cooker.
4Add salt and cover the pressure cooker with its weight on. Allow it to pressure cook until you heat 2 to three whistles. After the whistles, turn off the heat. Place the pressure cooker under cold running water to release the pressure immediately. Cucumber cooks very fast, so its important to release the pressure immediately, so it does not become mushy.
5The next step is to make the Masala for the Mangalore Cucumber Curry (Touthe). In small pan; dry roast the coriander seeds, cumin seeds, urad dal, fenugreek seeds, pepper corns and red chillies until you can smell the roasted aromas coming through.
6Place the roasted ingredients along with the coconut and garlic into a food processor and blend to make a smooth paste.
7The final step is to combine all the ingredients. In a large sauce pan; add in the cooked and whisked dal, the cucumber tamarind curry and the masala paste. Stir well to combine all the ingredients. Place the sauce pan on medium heat and give the Thouthe Kodel a boil. Once it begins to boil, turn the heat to low and simmer until we get the seasoning ready.
8To prepare the seasoning for the Thouthe Kodel; heat oil in a small pan; add all the seasoning ingredients. Allow the seeds to crackle and roast. Stir for a couple of seconds until you can smell the aromas coming through.
9Add the seasoning to the simmering Thouthe Kodel and give it a stir. Transfer the Thouthe Kodel (Mangalore Cucumber Curry) to a serving bowl and serve it along with warm steamed rice or Neer Dosa