Mangalore Southekayi Beejada Tambli | Tambli Recipes

Cooling and nutritious Mangalore southekayi beejada tambli
12/01/2018 8:05:53AM vindhyadesai

Mangalore Southekayi Beejada Tambli

We often discard the leaves, seeds and peels of vegetables and fruits. There are some vegetables and fruits where the part should not be consumed (like apple seeds, tomato leaves or potato stalks) or is not edible like hard peels etc. But there is no reason why the seeds and peels cannot be consumed if they are edible. Mangalore southekayi beejada tambli is exactly the recipe which resonates the idea of using usually discarded element.
Mangalore cucumber or southekayi if it is tender, the seeds are very much edible or atleast the extract that comes out of it. So if you are making Mangalore southekayi huLi/sambar then store the seeds they can be used to make this Mangalore southekayi beejada tambli or saaru. The idea is to grind and extract the pulp and liquid out of the seeds. This liquid is then mixed with well beaten fresh yogurt. An aromatic tadka on top makes the tambli very tasty.

Mangalore southekayi tambli is a cooling recipe. It goes well with rice with papad and pickle on the side. That sometimes can just be your lunch to make on a busy day. Coconut is essential to give body to the Mangalore southekayi beejada tambli. So store up the seeds and make tambli, the true worth of all vegetables is realised only when we don’t snobbishly discard nature’s wonders! So try more such recipes, potato beetroot skin crisps, heerekayi sippe chutney etc.

Mangalore Southekayi Beejada Tambli | Tambli Recipes
 
Prep time
Cook time
Total time
 
Cooling and nutritious Mangalore southekayi beejada tambli
Author:
Recipe type: Side
Cuisine: Indian
Serves: 1 Cup
Ingredients
  • ½ Cup~ seeds from 1 medium Mangalore Southekayi
  • 1 Cup fresh yogurt/curd
  • ¼ Cup fresh grated coconut
  • ¼ Tsp fresh black pepper powder
  • Salt to taste
For Tadka:
  • 1 Tsp edible coconut or cooking oil
  • ¼ Tsp mustard/rai/saasuve
  • 1 broken dry red chilli
  • ¼ Tsp urad dal/uddina bele
  • Few curry leaves
Method
  1. Scoop out the seeds from a Mangalore Southekayi
  2. Add the seeds into a mixer jar
  3. Also add grated coconut into the jar
  4. Grind into a paste with water
  5. Take a bowl and place a sieve on top, sieve the ground paste
  6. Add water and squeeze out as much pulp as you can from the seeds paste
  7. Keep this liquid aside, discard the seed residue leftover in the sieve
  8. Take fresh yogurt and beat it till smooth
  9. Add the sieved liquid and slowly mix with the yogurt
  10. Season with salt and pepper
  11. Make tadka with oil, urad dal, red chilli
  12. Fry the curry leaves in the tadka
  13. Pour this over the tambli and mix well
  14. Serve with rice and happala!
Notes
Ensure the seeds are clean and tender

Use the residue as compost for your plants

Use freshly made yogurt/curd, sour curd renders a bad taste

Mangalore Southekayi Beejada Tambli 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
Take fresh yogurt and beat it till smooth
Add the sieved liquid and slowly mix with the yogurt
Season with salt and pepper
Make tadka with oil, urad dal, red chilli
Fry the curry leaves in the tadka
Pour this over the tambli and mix well
Serve with rice and happala!

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