Monday, July 2, 2012

Soute Kai - Jackfruit seed Huli ( Sambaar)

Mangalore Soute Kai ( Mangalore cucumber) is called bannada sauthe kai and Jackfruit seeds Huli( Sambaar) is good to eat with Hot rice, chapatis, Idlies or Dosas.

Things Needed :
Mangalore Southe Kai : 1 ( Medium size).
Jackfruit Seeds : 1 Cup.
Toor Daal; : 1/4 cup.
Coconut : 3 to 4 Table spoons.
Sambaar Powder : 3 Tea spoons.
Tamarind Pulp: 2 Table spoons.
Jaggery: 1 Table spoon.
Salt : to taste.
Turmeric : A pinch.
Method : Wash and cook Toor daal and Jackfruit seeds( remove the outer skin of the seed) in a pressure cooker for 8 to 10 minutes. 
Leave it for cooling. Wash and cut southekai  in to pieces. ( According to your wish).  Boil them for 5 to 6 minutes.  Grind  fresh grated coconut and sambar powder with little water till paste and remove from the mixi jar.
 Now take a big pan and add boiled saute kai and cooked toor daal and Jackfruit seeds. 
Add jaggery and tamarind pulp. Add salt and turmeric powder and boil for 2 minutes. Add ground coconut mixture and water if required and boil for 4 to 5 minutes. Add curry leaves and serve hot Saute kai Huli with hot rice and a 1/2 spoon of ghee on the top of rice and serve.\
Note :  You can add spurt mustard and urd daal to the cooked Huli. Can add moong daal instead of  toor daal. Cook on low flame. To prepare Sambar powder , roast methi seeds1/4 spoon, coriander seeds, red chillies and jeera and dry grind it. ( You can also roast 1/2 a spoon of urd daal and add it to the roasted mixture and dry grind).
Serves : 2 to 3

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