Mangalore Cucumber & Cashew Curry

Posted on February 24, 2024  •  2 minutes  • 314 words

Experience the vibrant flavors of coastal Karnataka with Mangalore Cucumber & Cashew Curry, known locally as Sauthe Gerubeeja Huli. This delectable dish combines the subtle sweetness of Mangalore cucumber with the richness of cashews, creating a curry that’s both comforting and indulgent. Perfect for a family dinner or a festive gathering, this recipe captures the essence of Mangalorean cuisine. Let’s delve into the recipe and bring a taste of the coast to your table!

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 6 people

Ingredients:

• 600 grams Mangalore Cucumber (Sauthe)
• 1 cup Cashews
• 10 grams Tamarind
• 1 1/4 cup Grated Fresh Coconut
• 5 Long Red Chillies
• 1 Onion

For Tempering:

• 1/2 teaspoon Mustard Seeds
• 1/4 teaspoon Split Urad Dal
• 2 teaspoons Ghee
• 1 teaspoon Chopped Curry Leaves

Preparation Steps:

1. Peel the outer skin of the Mangalore Cucumber (Sauthe) and separate the seed portion. This portion will not be used in this recipe. To use the seed portion, check out the Mangalore Cucumber Seed Soup recipe on this website.
2. Dice the cucumber into 1-inch pieces.

Cooking Steps:

1. Cook the cashews and diced cucumber together by adding 2 1/2 cups of water in a pressure cooker. Cook for 2 whistles.
2. Ensure there are no seeds in the tamarind. Grind the coconut, red chillies, and tamarind with 1 cup of water in a mixer to form a smooth paste.
3. Add the ground paste to the cooked cashews and cucumber. Season with salt and boil for 2 minutes.
4. In a separate pan, heat ghee for tempering. Add mustard seeds, split urad dal, and chopped curry leaves. Once the mustard seeds start spluttering and the dal turns golden brown, add chopped onion and sauté until golden brown.
5. Add the tempered mixture to the curry.

Your Mangalore Cucumber & Cashew Curry is now ready to be served! Enjoy this delicious coastal delicacy with steamed rice or your favorite bread.