“Magge Pachodi (South Indian Cucumber Pachadi/ Curry)" … A simple masala based side dish with addition of curds from Konkani Saraswat Cuisine … this pachodi or pachadi as mentioned in some places is another similar version of Morkolumbo/ Sasam which is extensively prepared in southern parts of Karnataka … minute difference in ingredients/ preparation methods which I presume is followed as per the vicinity the person belongs too … Yummilicious …
** Morkolumbo is a curd based curry dish also known as Sasam in some regions in Southern parts of India. It is also known or referred to as pachodi/ pachadi by some. Having said this the dish is almost same in all four except with minute difference in preparation. For sasam some add mustard while grinding while rest of the recipe remains same with inclusion of curds while in the Mangalore side for sasam curds are not added. On my part I have simply decided to go ahead with curries and not fall into debates on names as each one tries to take monopoly over the recipes while frankly speaking it’s just a variation done decades back in different regions in different style which got carried forward. Over the years globalization and immigration by people more than before has made it all into a mixed culture and each one clings to their own.
** I love trying them all and give it a twist if necessary or mix them in such a way that I include a little bit of both to make an outstanding variation of the same. For this Pachodi have decreased the amount of coconut gratings and added on putani/ roasted gram while grinding the masala and it was fantastic. Also I did not cook after addition of curds and served it cold and hot warm, unlike morkolumbo. I have been preparing this in similar manner for decades now to be served with bhakri, roti etc. and do not prefer to serve it with rice, but do serve it with khichidi. With rice I prefer the warmer/ hot Morkolumbo to be served. Well, I have tried my best to explain of my variations, but having said that, I would love to say, forget the name and just go ahead and enjoy the dish served as side dish with any dishes to accompany of your choice.
** Here is my method of preparing “Magge Pachodi (South Indian Cucumber Pachadi/ Curry)" … my own variation and style which I love serving with either spiced khichidi/ pulav or Bhakri …
** Wash a small sized Magge/ South Indian Cucumber and cut them into 1.5 inch sized cubes after slicing off the skin portion and the inner seeds too. For this particular pachodi I have removed the skin which otherwise is retained in case of other curries, you may do so, but here this one works better as it is salad sort of dish.
** Note : Do not discard the inner seeds or the lose sticky flesh sticking to it, you can prepare tambuli or a coolant to drink from it. If you use the search potion, you will find the same. The seeds are loaded with nutrients and is very cooling for body heat, so use it if possible.
** Wash and add the cut portion, say about 3 cups into a pressure cooker along with 1.5 cups of water with ½ tsp of salt and pressure cook on medium heat to one whistle only. Let the pressure fall on its own and then open the lid and keep it ready aside.
** To be ground into a fine Masala : In a mixer grinder add in 3 tblsp of freshly grated coconut (soyi/ nariyal) along with 1 tsp of roasted jeera (cumin seeds), 2 tblsp of roasted gram (putani), 5-6 green chillies (tarni mirsanga/ hari mirchi) and grind to a very smooth paste using the water used for cooking the magge. You can increase or decrease the number of chillies depending upon the spice level of the chillies and individual choice.
** Add the ground masala, the cooked magge, salt (namak/ meeta) to taste and mix well. Do not add excess salt as, remember that we have added some while cooking. Now add some water to make it into a very thick based mixture. Bring to a boil on medium to low heat, mixing often so that it does not get stuck to the bottom.
** Once it comes to a boil or you see bubbles appearing on top remove from heat and keep it aside and let cool. The curry thickens out in cooling but do not add in water. Once it reaches room temperature add in one cup of thick beaten curds (yogurt/ Dahi) and mix well. Add water now if necessary to bring the curry to desired consistency.
** Note : You can also add thick buttermilk to this curry if you churn buttermilk at home as we south Indians do so at home, however curds works out better as you get a thicker textured dish while with buttermilk there are chances of the same running out thinner. But, you may use the same if available in your home, just keep the curry initially thicker and it will be fine.
** For Tempering/ Seasoning : Heat 1 tsp of Coconut Oil (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) and after a few seconds add in a large pinch of hing (asafoetida) powder, 8-10 curry leaves (Kadipatta/ Karbevu), fry for a few seconds and pour over the curry. Cover and keep aside the curry for the flavors to seep in.
** Note : You can use any edible oil, I always use coconut oil for certain types of dishes for added on flavor, it makes the dish tastier. You may use any of your choice.
** “Magge Pachodi (South Indian Cucumber Pachadi/ Curry)" is done and ready to be served. You can serve this immediately as side dish along with other dishes, if serving later, do remember to keep it in fridge as we are not heating this particular dish unlike morkolumbo and it may turn too sour if kept in warmer temperatures.
** I always recommend serving this as side dish with other dishes during lunchtime and not as a main curry for rice as it is cold. Having said that it tastes excellent with hot moong dal- rice spiced khichidi or spiced pulav or even biryani. Many a times I serve it with rava bhakri/ parathas for lunch as we prefer the same to curds and bhakries taste delicious dunked in them. Do try it out and serve to your family any way you prefer to have them.
** There are many more Magge/ South Indian Cucumber dishes in my Blog to which I am sharing a common link below, you will find many recipes there including Magge Morkolumbo, the hot version of similar dish, you can prepare any dish that appeals to you. Remember Magge is very healthy veggie and if it is available in your vicinity then do make the best of use of it by including it into your food diet and reap in the cooling health benefits.
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