Thouthe Kodel Recipe (Mangalore Southekayi Curry)
A vegetarian Mangalorean recipe with mangalorean cucumber - deseeded, -1/ tamarind water, arhar dal (split toor dal). Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
27 steps- 1
To begin making the Thouthe Kodel Recipe (Mangalore Cucumber Curry); we will first cook the toor dal in the pressure cooker until soft and mushy
mangalorean cucumber - deseeded(1)arhar dal (split toor dal)(1/2 cup)sprig curry leaves(1) - 2
Place the toor dal in the pressure cooker along with 1-1/2 cups of water, turmeric powder and salt
-1/ tamarind water(2 cups)arhar dal (split toor dal)(1/2 cup)turmeric powder (haldi)(1 teaspoon)salt - to taste - 3
Cover the pan, pressure cook until you hear one whistle
- 4
After the first whistle, turn the heat to low and simmer the dal for about 3 to 4 minutes
- 5
After 3 to 4 minutes, turn off the heat
- 6
Allow the pressure to release naturally, as the dal will continue to cook in the pressure cooker under pressure
- 7
Once done, whisk the dal until smooth and keep aside
- 8
The next step is to cook the Mangalore Cucumber (Touthe) along with the tamarind water
mangalorean cucumber - deseeded(1)-1/ tamarind water(2 cups) - 9
Place the cut Mangalore Cucumber (Touthe) and the tamarind water in the pressure cooker
mangalorean cucumber - deseeded(1)-1/ tamarind water(2 cups) - 10
Add salt and cover the pressure cooker with its weight on
salt - to taste - 11
Allow it to pressure cook until you heat 2 to three whistles
- 12
After the whistles, turn off the heat
- 13
Place the pressure cooker under cold running water to release the pressure immediately
-1/ tamarind water(2 cups) - 14
Cucumber cooks very fast, so its important to release the pressure immediately, so it does not become mushy
mangalorean cucumber - deseeded(1) - 15
The next step is to make the Masala for the Mangalore Cucumber Curry (Touthe)
mangalorean cucumber - deseeded(1)sprig curry leaves(1) - 16
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
coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)white urad dal (split)(1 teaspoon)dry red chillies - (byadagi(3)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)dry red chillies(2) - 17
Place the roasted ingredients along with the coconut and garlic into a food processor and blend to make a smooth paste
fresh coconut - grated(1 cup)cloves garlic(2)cloves garlic(2) - 18
The final step is to combine all the ingredients
- 19
In a large sauce pan; add in the cooked and whisked dal, the cucumber tamarind curry and the masala paste
mangalorean cucumber - deseeded(1)-1/ tamarind water(2 cups)sprig curry leaves(1) - 20
Stir well to combine all the ingredients
- 21
Place the sauce pan on medium heat and give the Thouthe Kodel a boil
- 22
Once it begins to boil, turn the heat to low and simmer until we get the seasoning ready
- 23
To prepare the seasoning for the Thouthe Kodel; heat oil in a small pan; add all the seasoning ingredients
- 24
Allow the seeds to crackle and roast
coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 25
Stir for a couple of seconds until you can smell the aromas coming through
- 26
Add the seasoning to the simmering Thouthe Kodel and give it a stir
- 27
Transfer the Thouthe Kodel (Mangalore Cucumber Curry) to a serving bowl and serve it along with warm steamed rice or Neer Dosa
mangalorean cucumber - deseeded(1)sprig curry leaves(1)
Rate this recipe
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Thouthe Kodel Recipe (Mangalore Southekayi Curry)
A vegetarian Mangalorean recipe with mangalorean cucumber - deseeded, -1/ tamarind water, arhar dal (split toor dal). Ready in 1h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
27 steps- 1
To begin making the Thouthe Kodel Recipe (Mangalore Cucumber Curry); we will first cook the toor dal in the pressure cooker until soft and mushy
mangalorean cucumber - deseeded(1)arhar dal (split toor dal)(1/2 cup)sprig curry leaves(1) - 2
Place the toor dal in the pressure cooker along with 1-1/2 cups of water, turmeric powder and salt
-1/ tamarind water(2 cups)arhar dal (split toor dal)(1/2 cup)turmeric powder (haldi)(1 teaspoon)salt - to taste - 3
Cover the pan, pressure cook until you hear one whistle
- 4
After the first whistle, turn the heat to low and simmer the dal for about 3 to 4 minutes
- 5
After 3 to 4 minutes, turn off the heat
- 6
Allow the pressure to release naturally, as the dal will continue to cook in the pressure cooker under pressure
- 7
Once done, whisk the dal until smooth and keep aside
- 8
The next step is to cook the Mangalore Cucumber (Touthe) along with the tamarind water
mangalorean cucumber - deseeded(1)-1/ tamarind water(2 cups) - 9
Place the cut Mangalore Cucumber (Touthe) and the tamarind water in the pressure cooker
mangalorean cucumber - deseeded(1)-1/ tamarind water(2 cups) - 10
Add salt and cover the pressure cooker with its weight on
salt - to taste - 11
Allow it to pressure cook until you heat 2 to three whistles
- 12
After the whistles, turn off the heat
- 13
Place the pressure cooker under cold running water to release the pressure immediately
-1/ tamarind water(2 cups) - 14
Cucumber cooks very fast, so its important to release the pressure immediately, so it does not become mushy
mangalorean cucumber - deseeded(1) - 15
The next step is to make the Masala for the Mangalore Cucumber Curry (Touthe)
mangalorean cucumber - deseeded(1)sprig curry leaves(1) - 16
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
coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)white urad dal (split)(1 teaspoon)dry red chillies - (byadagi(3)mustard seeds(1/2 teaspoon)white urad dal (split)(1 teaspoon)dry red chillies(2) - 17
Place the roasted ingredients along with the coconut and garlic into a food processor and blend to make a smooth paste
fresh coconut - grated(1 cup)cloves garlic(2)cloves garlic(2) - 18
The final step is to combine all the ingredients
- 19
In a large sauce pan; add in the cooked and whisked dal, the cucumber tamarind curry and the masala paste
mangalorean cucumber - deseeded(1)-1/ tamarind water(2 cups)sprig curry leaves(1) - 20
Stir well to combine all the ingredients
- 21
Place the sauce pan on medium heat and give the Thouthe Kodel a boil
- 22
Once it begins to boil, turn the heat to low and simmer until we get the seasoning ready
- 23
To prepare the seasoning for the Thouthe Kodel; heat oil in a small pan; add all the seasoning ingredients
- 24
Allow the seeds to crackle and roast
coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)methi seeds (fenugreek seeds)(1/2 teaspoon)mustard seeds(1/2 teaspoon) - 25
Stir for a couple of seconds until you can smell the aromas coming through
- 26
Add the seasoning to the simmering Thouthe Kodel and give it a stir
- 27
Transfer the Thouthe Kodel (Mangalore Cucumber Curry) to a serving bowl and serve it along with warm steamed rice or Neer Dosa
mangalorean cucumber - deseeded(1)sprig curry leaves(1)
Rate this recipe
You might also like · Mangalorean
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⏱️ 30 min
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