Southekai - Jackfruit Seeds Huli ( Sambar)

Southekai/Mangalore cucumber/bannada southekai is one of the best veggie and it got its name tagged Mangalore Southekai, since it is grown mostly in South Canara/Dakshnina Kannada previously. ( South Karntaka). But it is grown in almost all over India now a days and it is one of the healthiest vegetable available in the market round the year.

I have used Jackfruit seeds with Southekai /Cucumber, which is very traditional curry that we have during Jackfruit season. Jack seeds are collected and dried in sun during the summer and kept for using it in a rainy season in our home during those days. ( The heavy rainfall has decreased these days :( )
Let us see some benefits of having jack seeds in our diet. 
Jack fruit seeds are good source of Vitamin B and it provides energy and keep our eyes, skin and hair healthy. It has antioxidant properties and prevent the damage caused by free radicals. The seeds contain minerals like zinc, iron,calcium, copper, potassium and manganese. Iron and copper helps to forming red blood cells and calcium helps in building strong bones. Potassium helps to maintain proper blood pressure levels and manganese helps to regulate blood sugar levels.
No Onion OR No Garlic added in this Soute Kai - Jackfruit Seeds Huli. ( Curry).
Udupi Special and Traditional Style . 

Let us see the recipe Now :

Things Needed :

To Cook
Southe Kai /Mangalore Cucumber/Bannada Southekai : 1 ( Medium size)
Jack fruit seeds : 15 to 20
Toor Dal : 1/2 Cup (4 to 5 Tablespoons)
To Grind :
Fresh grated coconut : 1/2 Cup
MTR/Maiya's Rasam /Sambar Powder : 2 Tablespoons
Tamarind : A marble size
To Add :
Salt : As required
Jaggery : 1 Teaspoon
Turmeric Powder :  A pinch
Coriander Leaves : 2 Tablespoons (Optional)
Seasoning :
Coconut oil : 1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon (Optional)
Ingh/Asfoetida : A pinch
Red chilly : 1
Curry leaves : 6 yo 8

Method : 

1. Wash and remove the outer layer of cucumber and cut into desired size. Soak the cut pieces in a bowl of water. It takes away the bitterness of soutehkai. (if there is ). Keep it for 5 minutes.

2. Smash jack seeds and remove the hard cover and wash them and cut them in to small pieces.
3. Wash toor dal and add jack seeds with required water and pressure cook for 8 to 10 minutes. Cook southekai pieces separately with required water.

4. Grate coconut and grind it with tamarind and rasam powder with required water. Remove it from the mixi jar.

 5. Keep a big pan and put cooked jack seeds, toor dal mixture,  soutehkai and add little water.
6. Add required salt, jaggery and turmeric powder. Mix it well and let it boil for for 2 to 3 minutes.
7. Add ground coconut and rasam powder mixture to the boiling southekai mixture.

 8. Mix it well and let it boil nicely for 3 to 4 minutes. Stir in between so that it does not get burnt at the bottom. Put off the fire and shift the ready Southekai.

9. Add coconut oil, mustard seeds, asafoetida and curry leaves seasoning to southekeai Huli.
10. Serve Soute Kai - jackfruit seeds Huli with your desired main dish.

Note :

You can cook toor dal and jack seeds together in a pressure cooker so that it cooks well.
Cook Southe kai separately till soft.
Use of any brand of rasam powder / sambar powder is optional. Home prepared powder is the best.
Use of any cooking oil is optional. I used coconut oil which is healthy and aromatic flavour.
Time : 30 Minutes.
Serves :  3 to 4.
Udupi Special .