I leave the choice to you, you can either prepare mudde(finger millet balls), ambode or majjige menasu along with majjige huli or simply relish the dish with rice & papad or pickle.
1 medium sized old cucumber/mangalore southekayi
1 cup curd (it should be little sour)
½ inch ginger (grated)
1 tbsp channa dal soaked in water for 30mins
3-4 curry leaves
1/4th cup coriander leaves/cliantro
¼ tsp fenugreek/methi seeds
1 cup grated coconut
3 green chillies
Salt according to taste
1 broken red chilli
½ tsp mustard seeds
A generous pinch of hing/asafoetida
1 tsp oil
- Peel the skin & remove the seeds of the old cucumber. Chop it into 1 inch sized cubes. Add little water & cook the vegetable until soft.
- Meantime, make a fine paste of coconut, green chilli, ginger, methi seeds, coriander leaves & soaked channa dal.
- Add salt & the paste to the cooked vegetables & boil it.
- Beat the curd for 30 secs, add equal amount of water & make thin butter milk out of it.
- Add this butter milk to the boiling mixture & reduce the flame.
- Cook this for 5 minutes (the mixture should just start to boil). Ensure to switch off the flame immediately (don’t over boil the mixture as it contains butter milk)
- Prepare the tempering in a separate pan, by adding oil, mustard seeds, curry leaves, broken red chilli & hing (in the same order mentioned). Pour this over the mixture prepared.
- Serve it hot with rice & majjige menasu (fried chilli)
PS: This curry is best to be consumed hot as it has butter milk, the curry may turn sour if it is not used for 4-5 hours (again depends on the outside temperature…)