"Magge Koddel/ South Indian Cucumber Curry seasoned with Garlic" ... simple, yet one of the most loved curry from GSB Konkani Saraswat Cuisine prepared to be served with rice in almost every home ... Yummilicious ....
** Magge/ South Indian Cucumber/ Southekayi/ Mangalore Cucumber as an annual plant widely know is a veggie from cucumber family that is widely cultivated as a creeping vine plant that usually bears cylindrical fruits that are used for cooking. The water content in this veggie is high, the very reason why it is considered to be cooling for body heat and that which helps keep the body hydrated.
** This veggie is extensively used in southern parts of India where it is available the most. Curries are the most sought after dishes using it while some even just grate and add it on to raitas. Again I have even prepared juice using the innermost seeds in it which is loaded with nutrients. Sharing a common link to all recipes prepared using magge at the bottom of this recipe which you can browse through in leisure.
** About "Koddel" as I mentioned before, is prepared often as we never tire of relishing dishes, be it with assorted veggies or with addition of pulse. Its the seasoning of garlic for koddel that brings in nostalgic memories of Ammas dishes while it is always a favorite among GSB Konkani Saraswats though if you want to avoid garlic for any reason you can always season it with Mustard Seeds and Curry leaves.
** Well, here is my Ammas simple recipe for "Magge Koddel/ South Indian Cucumber Curry seasoned with Garlic" ... try it, it is very healthy, easy, scrumptious ... tastes best served with rice/ roti/ dosa etc.
** Cut the Magge/ South Indian Cucumber into 2 inch sized cubes retaining the skin. Slice off the innermost flesh portion and the seeds within the same and keep it aside (check note section at the bottom for info). Wash the pieces and put it in the pressure cooker pan with about one glass of water and pressure cook on medium heat to one whistle. Let the pressure drop on its own, when able to open the lid do so, check out if cooked and then remove and add it into a vessel and keep it aside ready.
** Masala to be Ground : Add 1 heaped cup of freshly grated coconut (soyi/ nariyal) into a mixer grinder along with 8-10 red kashmiri chillies (byadgi mirchi/ kumte mirsanga) and a small marble sized piece of tamarind (chinchama/ imly) grind to a very fine paste. You can use the veggies cooked water for grinding the masala too which is what I usually do. Also the masala should be ground to a thick and smooth texture without adding excess water which can always be added later if need be.
** Note : Do add in a small marble sized pieced of tamarind/ chinchama/ imly while grinding the masala, if NOT adding any tart veggie to curry. I have added bimbul/ tree sorrel fruit to the curry so I have NOT ADDED any tamarind to the masala. You can also replace bimbul (tree sorrel fruit) with ambado (hogplum) or karmbala (starfruit) to the curry. At times I even add kokum/ kudumpuli or raw mango to curries.
** Add the ground masala to the cooked magge in the vessel along with water as is necessary to bring it to a semi thick gravy consistency. Add salt (namak/ meeta) to taste, mix well and bring to a boil on medium heat stirring often to avoid getting burnt. Then, lower the heat and simmer the curry for another 5-8 minutes and then remove from and keep it aside while we prepare tempering.
** For Tempering/ Pannaka : Heat 1 tblsp of oil (tel/ tela) in a small pan, when hot add in 10-12 peeled and slightly crushed garlic cloves (losun/ lehsun) and fry till they are evenly lightly browned in color. Remove and pour this over the curry, cover and keep this aside for 15- 20 minutes for flavors to seep in. You can retain the skin of garlic and crush the same and use in tempering too, it tastes more aromatic.
** "Magge Koddel/ South Indian Cucumber Curry seasoned with Garlic" is done and ready to be served. This curry tastes best when served with rice, however you can serve it with roti/ chapati/ dosa or Idly too, in which case keep the curry consistency slightly thicker in texture. Do try out this curry and enjoy with your family and friends it tastes awesome, also remember to give me a feedback if possible.
** Note : You can add any tart in taste veggie to the curry like ambado (hogplum), karmbala (starfruit), bimbul (tree sorrel fruit), ambuli (raw mango), kokum etc. if desired too in which case please DO NOT ADD TAMARIND while grinding the masala. Also you can prepare this koddel with magge and bikkand (jackfruit seeds) when in season too, there are plenty of choice of recipes in my blog, do browse through.
** Sharing a few common links below for convenience of easy browsing of recipes. It includes all types of "koddel recipes" and "recipes with magge/ south Indian cucumber". Do go through in leisure and try them out as and when possible. Also, please do drop in a comment of feedback as it helps in doing that much more. Thank you ....
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