Cucumber Recipes #2 - Magge Biya Kadi Recipe | Konkani Recipe

Mangalore cucumber Series

Mangalore cucumber seeds

Magge biya kadi
(Mangalore cucumber seed saaru)

Mangalore cucumber thali

Did you known you can make 6 to 7 types of dish from 1 Mangalore Cucumber.

Today, we are thrilled to introduce you to the unique and flavorful Mangalore Cucumber. We are here to give you a series of Mangalore Cucumber recipes. This is our second recipe"Magge biya kadi". It is a coconut based curry made from the mangalore cucumber seed.

Mangalore Cucumber, also known as Southekayi or Mangaluru Sauthekayi, is a popular vegetable native to the coastal regions of Karnataka, India.

What is Kadi?

Kadi is a flavorful coconut based curry made without boiling(No cooking required). Without boiling we add green chilly and asafoetida. If you want to boil you can add fried red chilly and asafoetida.

How to store?

Since we are not boiling it you need to refrigerate and finish it within a day.

Note: 

1. Do not throw any thing of Mangalore Cucumber. It can be used to make different dish. Check our YouTube Channel Amchi Vasari for more.
2. Green chilly I am using is spicy ones. If your green chilly is not spicy you can add more.

Serves

3 people

Ingredients

1. Mangalore cucumber seeds - 98 gram(½ cup)
2. Oil - 2 tsp
3. Asafoetida paste - a pinch(you can also use powder)
4. Green chilly - 1 (spicy)
5. Grated coconut - 2 tbsp
6. Tamarind - small pinch
7. Water
8. Salt as per taste
9. Mustard seeds - ½ tsp
10. Curry leaves - 1 sprig

Method

1. This recipe doesn't require cooking.  If you want to cook/boil you can add fried red chilly and asafoetida..
2. Without adding water grind the mangalore cucumber seeds. Strain it and discard residue.
3. If required add ½ cup water.
4. In a pan add little oil, asafoetida paste fry till it changes color, add green chilly sauté till translucent.
5. Grind grated coconut, salt as per taste, tamarind and step 3 to smooth paste.
6. Add step 4 to step 2 mix well. Add water adjust the consistency as required.
7. Give it a tempering of oil, mustard seeds and curry leaf. You can also temper it with garlic or asafoetida. Tempering it as per your choice.
8. Serve with rice Happy cooking!

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Team Amchi Vasari

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