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.
- 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
- 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
- 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!
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!
