SOUTHEKAYI SASMI CURRY RECIPE | MANGALORE CUCUMBER CURRY | QUICK MANGALORE CUCUMBER CURRY RECIPE

"Hello, foodies! Today, we have an incredible recipe for Cucumber Curry that's not only delicious but also easy to make. Let's jump right into the kitchen!"
Ingredients:
1 teaspoon oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon Chana Dal
1 teaspoon urad Dal
2 tablespoons coconut powder
3 dry red chilies
A pinch of Hing (asafoetida) powder
1 teaspoon jaggery
Small ball of Tamarind
1/4 cup water
300g chopped and peeled cucumber
1 cup water
1/4 teaspoon turmeric powder
Salt to taste
Curry leaves for tempering
Instructions:
Step 1: Tempering Spices
Heat 1 teaspoon of oil in a pan.
Add cumin seeds, mustard seeds, Chana Dal, and urad Dal.
Fry for 2 minutes.
Add coconut powder, dry red chilies, and a pinch of Hing. Cook for an additional 2 minutes.
Switch off the flame and let the ingredients cool.
Step 2: Grinding the Paste
Transfer the cooled spices to a grinder jar.
Add jaggery, Tamarind, and 1/4 cup of water.
Grind into a fine paste and set aside.
Step 3: Cooking Cucumber
In a pan, add 300g chopped and peeled cucumber.
Add 1 cup of water and 1/4 teaspoon of turmeric powder.
Stir well, cover with a lid, and let it cook for 10 minutes.
Step 4: Combining Paste and Cucumber
Once the cucumber is cooked, add the ground paste.
Add salt to taste.
Stir well and let it simmer for 4 minutes.
Step 5: Tempering and Serving
In a separate pan, temper Curry leaves and mustard seeds.
Add the tempered mixture to the cucumber curry.
Give it a good mix, and your flavorful Cucumber Curry is ready to be served!
Conclusion:
"There you have it, our delicious and quick Cucumber Curry! Bursting with flavors. If you enjoyed this recipe, don't forget to like, share, and subscribe for more culinary delights. Enjoy your meal!"
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