Certain vegetables are edible all the way. I mean you can consume most of the parts of the vegetable like peels, pulp and even seeds. Like this Mangalore southekayi beejada saaru or mogekayi beejada saaru. Mangalore southekayi or cucumber is a widely used in the coastal regions of Karnataka. Nowadays it has made its way into the city (like many things have 🙂 ) and you can find it in vegetable marts or shops.
When you make Mangalore southekayi huLi, store the tender fresh seeds of the cucumber. These seeds can then be ground and the liquid extracted along with coconut to make tambli or Mangalore southekayi beejada saaru. This saaru is very nutritious and cooling. Both the seeds and coconut give it a mild flavour and make it delcious to sip with your meal.
I have used my homemade saarina pudi or rasam powder to make a flavourful Mangalore southekayi beejada saaru. Toor dal/togari bele gives the saaru a little body and thickness. Feel free to make the tadka/vaggarne with ghee whereas here I have used edible coconut oil. Try more saaru/rasam recipes like carrot saaru, pepper rasam, instant tomato saaru etc.
- ½ Cup southe beeja
- ½ cup grated coconut
- 2 Cups water or as required
- ¼ Cup toor dal cooked
- 1 Tbsp rasam powder/saarina pudi
- 1 Tsp tamarind paste
- ½ Tbsp jaggery
- ¼ Tsp turmeric
- 1 pinch hing
- Salt to taste
- 1 Tsp coconut oil
- ½ Tsp mustard
- Few curry leaves
- 1 pinch hing
- ½ Tsp urad dal
- Scoop out the seeds from a Mangalore Southekayi
- Add the seeds into a mixer jar
- Also add grated coconut into the jar
- Grind into a paste with water
- Take a bowl and place a sieve on top, sieve the ground paste
- Add water and squeeze out as much pulp as you can from the seeds paste
- Keep this liquid aside, discard the seed residue leftover in the sieve
- Squeeze tamarind pulp and keep aside
- Bring the extracted liquid and tamarind pulp to a light boil
- Add hing and rasam powder
- Also add turmeric, salt to taste and jaggery
- Add cooked toor dal, and mix well
- Bring to a light boil and mix well
- Heat coconut oil
- Add urad dal, red chillies, mustard seeds and hing
- Garnish with chopped coriander and few curry leaves
- Pour the tadka
- Serve hot with rice
You can also use ghee to make tadka
Ensure the seeds are clean and tender
Use the residue as compost for your plants
Mangalore Southekayi Beejada Saaru Stepwise:
Scoop out the seeds from a Mangalore Southekayi
Add the seeds into a mixer jar
Also add grated coconut into the jar
Grind into a paste with water
Take a bowl and place a sieve on top, sieve the ground paste
Add water and squeeze out as much pulp as you can from the seeds paste
Keep this liquid aside, discard the seed residue leftover in the sieve
Squeeze tamarind pulp and keep aside
Bring the extracted liquid and tamarind pulp to a light boil
Add hing and rasam powder
Also add turmeric, salt to taste and jaggery
Add cooked toor dal, and mix well
Bring to a light boil and mix well
Heat coconut oil
Add urad dal, red chillies, mustard seeds and hing
Garnish with chopped coriander and few curry leaves
Pour the tadka
Serve hot with rice
