Magge (South Indian Cucumber/ Southekayi) Morkolumbo/ Sasam.

“Magge Morkolumbo (Sasam)/ South Indian Cucumber Curry with Curds” … A delicious curry from GSB Konkani Saraswat Cuisine prepared with the addition of curds/ buttermilk that tastes heavenly during summer months … Magge/ Southekayi is also considered as a coolant and is supposed to reduce body heat from within … tastes awesome served with rice/ khichidi ... Yummilicious .....

** Morkolumbo is a curd based curry dish also known as Sasam in some regions in Southern parts of India. This is by and large prepared using bhendi (lady’s Finger) or kuvale (ash gourd) though now a days many of us use different veggies in preparation of the same. The curry is thick in texture with addition of beaten curds at final stage and looks milky white in texture though sometimes it can look slightly off whitish too. The ingredients in preparing the masala too differ slightly, but by and large it is the same all over. 

** I don't remember my Mother ever having prepared this much and I do not remember relishing it in my any relatives home too, though I did eat it sometimes in my friends home during college days. After marriage and settling in Mumbai, I came across amchies with cuisine influences from northern parts of Karnataka. North Kanara style dishes were more popular with amchies from Mumbai except for those who migrated from Mangalore. Some also followed Kerala style of preparations ie Cochin side of cuisine. 

** I love any food that appeal to my taste buds and not a staunch follower of Mangalorean side only, unlike some of my relatives who just are not game to it. Morkolumbo was a dish prepared by my MIL prepared tastily and my hubby insisted I do it. I asked my MIL sister for the same and got a little bit of knowledge about the same as my MIL had already left for her heavenly abode long before my marriage. A few trial and errors and I got the recipe right, simple to prepare and delicious in tasty. 

** Moreover a light dish that does not tax your tummy. The most appropriate one to be consumed during summer time to keep yourself cool from the rising Mumbai heat. The heat can go to extreme levels and you can do nothing about it except keep drinking loads of water to stop yourself getting dehydrated. But those days have now passed by and now people stay cool in AC rooms be it in office or at home. Even when travelling the AC is full on in cars and even shopping is done in Malls that are centrally cooled. 

** Though this is actually not good for the body, nothing much can be done about it. Those days it was natural for us to sweat through as we worked in home or office or traveled. Now to sweat we need to go to the Gym. That is the sad part of our progressive life. Coming to Morkolumbo, I have posted both Ash gourd and lady's finger curries before. You may use the search option for the same. Morkolumbo or Sasam is almost the same, I guess it’s the name from different regions, well I may be wrong, but I found them the recipes just in minute differences which actually does not endorse any place. 

** I sometimes add chana dal and sometime do not add the same. Again, the taste diff. is not much. However, thick curds are what I use, while in most regions buttermilk is used. That is not an difference as buttermilk is just thinned out curds, so again we come back to the basics. Sharing this simple recipe for Morkolumbo/ Sasam whatever you name it, but do try it out with Magge / South Indian Cucumber as this veggie is also supposed to be a coolant to the body heat. Magge has loads of health benefits, which only increases with the addition of curds. The curd need to be slightly sour and not too much sour, lest the curry turns out too tangy. Let’s now move on to the curry.

** Here is my recipe for “Magge Morkolumbo (Sasam)/ South Indian Cucumber Curry with Curds” ... my style ...

** I have used about 300 gms of Magge/ South Indian Cucumber/ Souteykayi that is cut into 1 inch sized cubes. The innermost part of magge that has seeds and jelly like flesh should not be used. You need not discard the same, but can use it in preparation of kadhi that can be served with rice. I posted that recipe a few weeks back and it tastes really awesome and is very good for health too. Just use the search option for it.

** Wash the Magge pieces and put it in a pressure cooker pan along with approx. of about one cup of water. Cook on medium heat to one whistle. Remove and keep aside for the pressure to falls on its own lest the magge remains half cooked. Once the pressure has been released on its own and you are able to open the lid, gently open and allow to slightly cool down. Keep this ready aside.

** To be ground into a fine Masala : In a mixer grinder add in one cup of freshly grated coconut/ soyi/ nariyal along with 1 tsp of roasted jeera/ cumin seeds and 5-6 green chillies/ tarni mirsanga/ hari mirchi. Grind to a very fine paste using the water in which the magge was cooked. You can increase or decrease the number of chillies depending upon the spice level of the chillies and individual choice.

** Add ground masala to cooked magge and mix well adding salt/ namak/ meeta to taste. Add more water if needed only and bring to a boil on medium heat. Once it comes to a boil, lower the heat and simmer for 2-3 minutes and remove from fire. Let cool for 3-4 minutes and then add in one cup of thick beaten curds (yogurt/ Dahi) and mix well. Add more water if necessary to bring the curry to desired consistency.

** Note : Thick buttermilk churned in South Indian homes are also added instead of curds. You may use the same if available in your home.

** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat 1 tsp of coconut oil (nariyal tel/ narlel tela), when hot add in 1 tsp of mustard seeds (Sasam/Rai), when they begin to splutter add in ½ tsp of jeera/ cumin seeds and a few methi/ fenugreek seeds. Lastly add in 1 tsp of hing/ asafoetida powder and 8-10 curry leaves (Kadipatta/ karbevu), fry for a few seconds and pour over the cooled and resting curry. Cover and keep aside the curry for 15 minutes for the flavors to seep in before serving. 

** Note : You can use any edible oil of your choice, I use coconut oil for certain types of dishes for added on flavor, it makes the dish tastier. 

** “Magge Morkolumbo (Sasam)/ South Indian Cucumber Curry with Curds” is done and ready to be served. This dish should be served immediately as reheating may curdle it so it is not recommended. Tastes best when served with steaming rice, though if desired you can serve it with moong dal- rice khichidi. Do try this delicious dish out and enjoy with your family and friends, it a very healthy dish. 

** You can use the search option for "Morkolumbo or Sasam" where you will find the ones prepared using ash gourd, bhendi and many more dishes like kadhi, bendi, koddel, gashi, ambat, koota, kolumbo etc. that can be served with rice too.