Sunday, May 26, 2013

Tondekao - Southe Kai Majjege Huli.

Tonde kai Majjige huli/Curd curry goes well with plain or any masala rice and rotis of different varieties, with dosas and rotti.
Tonde Kai/Ivy Gourd is  also called as tindly  or Thindora, and in Tamil they call as Kovekai . Ivy gourd in English. Normally its said that  this perticular vegetable is good for diabetics and helps to regulates the blood sugar.
Tondekai Southekai Majjege huli is a simple and an easy dish.
No Garlic or No Onion is added in this curry. 

Things Needed : 

Tonde Kai: 2 cups.
Southe kai ( Cucumber ) : 1 Cup.
Green Chillies: 3 to 4.
Coconut : 1/2 cup.
Mustard Seeds : 1/4 Tea spoon.
Jeera: 1/4 Tea spoon.
Salt : to taste.
Turmeric : Pinch.
Curd .( Yogurt) : 1 Cup.
Curry Leaves : 6 to 8.
Coriander Leaves: 2 Table spoons.
Ingh : a pinch.
Ghee or Coconut Oil: 1 Tea spoon.

Method : 

1.  Wash and cut Mangalore southe kai/ Bannada southe and put it in a bowl of water.3. 
2. Wash and cut tonde kai/ivy gourd and boil till they are soft. ( 8 to 10 minutes).  Keep it aside.
3. Grate coconut and grind it with little water.
4. Keep a big pan on the fire . Add cooked vegetables. Add slit green chilly. Add turmeric.
5. Mix it well and let it boil for 2 to 3 minutes. Add ground coconut and mix it well.
6. Let it cook for 2 to 3 minutes. Put off the fire.
7. Add mustard seasoning and shift the curry to a serving dish. Add coriander leaves.

8. Add a bowl of curd and mix it well and serve with the main dish you have prepared.

Note:

The curry should be thick . Do not add much water while grinding or while cooking. Adding curd when the curry is cool is to avoid the curd to be curdled. ( curd becomes some what spoiled milk and won't look good and tasty). Adding curd at the end will keep the curry without turning savoury. 
Serves : 3 to 4 
Time : 20 Minutes. 

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