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Mangalore Southekayi Beejada Saaru | Saaru Recipes

vindhyadesai
Mangalore southekayi beejada saaru

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.


Mangalore Southekayi Beejada Saaru | Saaru Recipes
 
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Mild and cooling, Mangalore southekayi beejada saaru, to serve with a delicious lunch
Author:
Recipe type: Lunch
Cuisine: Indian
Serves: 3-4 people
Ingredients
  • 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
For Tadka:
  • 1 Tsp coconut oil
  • ½ Tsp mustard
  • Few curry leaves
  • 1 pinch hing
  • ½ Tsp urad dal
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. Squeeze tamarind pulp and keep aside
  9. Bring the extracted liquid and tamarind pulp to a light boil
  10. Add hing and rasam powder
  11. Also add turmeric, salt to taste and jaggery
  12. Add cooked toor dal, and mix well
  13. Bring to a light boil and mix well
  14. Heat coconut oil
  15. Add urad dal, red chillies, mustard seeds and hing
  16. Garnish with chopped coriander and few curry leaves
  17. Pour the tadka
  18. Serve hot with rice
Notes
Adjust rasam powder/saarina pudi as per your taste, add only very little if you prefer it mild

You can also use ghee to make tadka

Ensure the seeds are clean and tender

Use the residue as compost for your plants
3.5.3226
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

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