Southekai /Cucumber Curd Curry

Cucumber Curd Curry / Southekai Sasive is one of the traditional dish of South Canara and Malenadu region. Cucumber Curd Curry is very easy to prepare and cucumber helps to cool our body.

Cucumber is available most of the days in a year.
When you are in a hurry or tired you can prepare this curry and enjoy your meal. It is easy, quick and simple. All you need is cucumber, mustard and curd. It fits to all age group and helps to take care of your whole body.
I have used Small thin cucumber, mustard seeds and curd. To add spice I used 2 green chillies.
Some feel eating cucumber might cause cold to their body, so the mustard seeds act as avoiding cold. it helps to subside the cold and take care.
Let us see some benefits of eating Cucumber in our diet.
Cucumber is rich water content vegetable. They do have nutrients like vitamin A, vitamin C and folic acid. They are rich in magnesium, iron, sodium,  potassium B -Vitamins and Vitamin B 6. Cucumber is rich in fiber and helps in easy digestion. It is very good source for people who suffer with constipation. They are good for skin health. They do helps to control and lower the blood sugar in our body. They helps to control Blood pressure in our body. It is rich in antioxidants.
As I said it is easy, simple, yummy and quick.
Let us see the recipe :

Things Needed :

Small, thin Cucumbers : 2
Coconut : Fresh : 3 Tablespoons
Green chilly : 2
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Salt : As required
Curd : 1/2 Cup
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry leaves : 4 to 5

Method :

1 Wash cucumber nicely and cut into pieces.
2. Grate coconut.
3. Wash green chilly and curry leaves . Cut green chilly into 2 to 3 pieces.
4. Now Grind coconut, cut cucumber, mustard seeds and green chilly together.
5. Add curd, salt and churn for 2 minutes. Remove it from the mixi jar to a serving dish.
6. Prepare coconut oil seasoning with mustard seeds, ingh and curry leaves.
7. Add this seasoning to Cucumber Sasive and serve.

Note : 

Shop bought cucumber should be washed nicely before you use it.
Do not peel off its skin. The peels are  more nutrients.
Do not use onions or garlic. The original taste vanishes.
You can use less chilly if you do not eat spicy curry.
Time : 10 Minutes.
Serves : 3 to 4.

Watermelon Rind - Cow Pea Curry

Watermelon Rind - Cow Pea Curry is simple and healthy curry which goes well with all the main dishes.

In this hot summer we do buy and eat watermelon. We can use the rind and prepare many dishes, curries, dosa and dry curries. Watermelon rind is full of fiber, rich with vitamins and minerals.
I have used watermelon rind, cow peas, some simple spices and coconut.
Let us see the recipe now :

Things Needed :

Watermelon Rind : 2 Cups
Cow Peas : 1 Cup
Basale stems : 1 Handful (Optional)
Jeera /Cumin seeds : 1/2 Teaspoon
Sambar Powder : 1 Tablespoon
Methi /Fenugrik seeds : 1/4 Teaspoon
Mango pieces : 1 Tbs
Salt : As required
Turmeric powder : A pinch
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh / Asafoetida : A pinch.

Method :

1. Wash and soak cow peas over night and keep it aside.
2. Peel off the outer layer of watermelon and cut the rind into small pieces.
3. Now cook watermelon rind and cow peas with handful of basale stem. Pressure cook for 5 to 6 minutes.

4. Grate coconut and grind it with half tsp of jeera, 1 tbs of sambar powder. Use required water to grind.

5. Keep a big pan on the fire and add cooked ingredients. Add cut mango pieces.

6. Add required water, salt, fenugrik seeds and pinch of turmeric powder. Mix it well and boil for a minute.

7. Add ground coconut mixture and mix it nicely and slowly. Let it boil for 2 to 3 minutes. stir in between and cook.

8.Shift the ready curry to a serving dish and add coconut oil seasoned mustard seeds, ingh, curry leaves.

9. Serve with any main dish of your choice.

Note :

Watermelon should be cooked till soft.  Using pressure cooker is a good idea to cook watermelon rind. Pressure cook watermelon rind for 5 to 6 minutes.
It is always better to use pressure cooker to cook peas and other pulses, except moong dal. Use of tamarind instead of raw mango pieces is optional.
I used basale /Malabar leaves stems since I had it. It is purely optional to use any edible leaves.
Use of any brand sambar powder is optional. I used home prepared Sambar Powder.
Use of garlic and onion is optional.
Time : 30 Minutes.
Serves : 3 to 4.

Home made Sambar Powder :

Dry roast/fry with a tsp of oil, 1/4 tsp of methi seeds, 2 tbs of coriander seeds, 5 to 6 byadagi chilly, 1/2 tsp of urid dal and 1/2 tsp of jeera/cumin seeds on low flame. Add a pinch of ingh/asafoetida and curry leaves. Dry grind when it is cooled or grind it with 2 to 3 tbs of fresh coconut gratings.
We normally fry the spices when we prepare the curry. It is fresh, aromatic and healthy.
The above said sambar powder is enough for 1 time only.

Water Mellon Rind + Whole Moong Curry

Water Melon Rind + Whole Moong Curry is a gravy dish. This curry goes very well with chapatis, rotis, poori, idli, dosa or even akki rotti.

Using water melon rind just came to my mind while we were eating just cut watermelon fruits. When I saw the rind lying in  a big bowl, I did not feel like throwing it away. It was so inviting and felt the rind is asking me to cook some thing out of them. They looked so fresh, since it was just cut and it was so crunchy too. So this dish started to develop in my mind. I started to remove the outer thin layer. Half way I was like let me throw it out, next time we can give a try. But still my adamant nature did not allow me throw away the cut pieces. I proceeded cutting in to small pieces. The whole process of chopping these pieces nearly took 10 minutes. But when I looked at the cut pieces it looked marvelous and me the happy chef. Here I am with the recipe of this Water melon rind + Whole Moong Curry or Sambar or Huli as we South Canara people call it.

Now lets see some benefits of using Water Melon Rind and Whole Moong.

Juicy watermelon rinds offer a high dose of cirulline amino acid which helps dilate blood vessels. It helps to improve the blood circulation. It contain some vitamins like Vitamin C and Vitamin B -6. Watermelon rind is good for skin and immunity as well as nervous system.

Whole Moong is rich in Vitamin A, B, C and E. They also contain many minerals including iron, calcium and potassium and its a powerful source of vegetarian protein.  It detoxifies the body and benefits the metabolism as well as immune system. Using whole moong helps to lower the high cholesterol level in the blood system, reduces bad cholesterol and improves flexibility of arteries and veins. It also regulates the blood pressure. Green Moong is full of high fibre and it helps in digestion, stabilizes and control the blood sugar.

Here we go with the recipe. It is easy and does not contain lots of oil or fat. I have not used onions or garlic. This curry or sambar goes very well with most of the main dishes like rice or chapati.

Things Needed : 

Whole Moong : 1 Cup (Small cup)
Toor Dal : 1 Fist ( 1/3 of the cup you use)
Carrot : 1
Water Melon Rind : 2 to 3 Cups
Coconut :  1/2 Cup
Rasam Powder : 2 Table spoons
Green Chilly : 2
Curry leaves :  5 to 6
Ingh :  a pinch
Turmeric powder : a pinch
Tamarind Pulp : 1 Table spoon
Oil : 1/2 Tea spoon
Methi seeds : 4 to 5
Jeera :  1/4 Tea spoon
Salt : To taste

Method : 

1. Wash and soak whole moong for 10 minutes in 1/2 a cup of boiling water and cover the lid and leave it for 10 minutes.
2. Wash and cut carrot, curry leaves and green chilly.
3. Remove the outer skin of watermelon rinds and cut it in to small pieces. ( Wash water melon fruit just before you cut them).

4. Now pressure cook Whole Moong, toor dal, carrots and water melon pieces for 6 to 8 minutes and leave it for cooling.

5. Grate coconut and soak tamarind in boiling water for 5 minutes and remove the pulp.

6. Grind coconut with rasam powder till paste and remove the ground mixture from the jar and keep it aside.

7. Keep a big bowl add boiled moong, toor dal and boiled watermelon pieces and carrots.

8. Add tamarind pulp, turmeric powder, salt, required water (1/2 cup) and mix it well.
9. Add ground mixture and boil it nicely for 4 to 5 minutes. Stir in between.
10. Add water if you want the curry to be little liquid and boil for another 3 minutes.
11. Keep a small pan on the fire and heat. Add oil, methi seeds and jeera. Let the methi seeds turn brown. Add ingh and curry leaves. Add this methi jeera fry to the curry.

12. Shift the curry to a serving bowl and serve with hot rice or chapati.

Note : 

You can soak Whole Moong for 6 to 8 hours in a normal water and then use it. You  better cook watermelon rind pieces in a pressure cooker or it takes longer time to cook if cooked separately. Cooked pieces should be soft to get the best taste of the curry.
You can also use mustard seeds instead of methi seeds. Methi seeds should be used only 3 to 4 or the curry may taste bitter. Adding toor dal is an optional. Adding onions and garlic also an optional. Fry them along methi fry and then add it to the curry. I have used MTR Rasam Powder. You can prepare rasam powder at home by dry roasting 2 table spoons of coriander seeds, 1/2 tea spoon of jeera 5 to 6 methi seeds (1/4 tea spoon), red chilly (5 to 6) . Roast them one by one and then add it with grated coconut to grind.

Time :
Preparation : 10 minutes
Cooking : 30 minutes ( including  10 minutes soaking in boiling water )
Serves : 3 to 4