Southekai Palya - Cucumber Dry Curry

SOUTHEKAI PALYA

I was always under the impression that cucumbers were only meant to be used in salads, kosumaris, thair pachadis, koottu and all other kuzhambus. I was pleasantly surprised when I tasted a dry curry or porial prepared out of cucumber at my friend's place. Her Southekai palya was so delicious that I could not resist preparing it at home the very next day! Every one started liking it and since then Southekai palya has become a part of our weekly menu.

INGREDIENTS

Fresh green cucumbers - 2
Cooking oil - 2 tsps
Mustard seeds - 1/4 tsp
Split blackgram dal - 1 tsp
Pea nuts - 2 tbsps
Red chillies ( broken ) - 2
Curry leaves - a few
Asafoetida - 1 pinch
Turmeric powder - 1 pinch
Salt - 2 pinches
FreshCoconut gratings - 2 tbsps

METHOD

1. Wash and cut off one inch at both the ends of the cucumber.
2. Use the cut cap of the vegetable and rub the exposed end of the cucumber with circular motions.This will remove any bitterness in the cucumber. Repeat on the other end and throw away the cucumber caps.
3. Wash again to remove the froth caused by rubbing and cut the cucumbers into cubes along with the peel.
4. Discard the seeds if they are too hard. But if the seeds are tender they can be retained.
5. Heat oil in a pan and add mustard seeds.
6. When the mustard seeds splutter add blackgram dal and roast till golden in colour.
7. Add ground nuts and let them crack.
8. Stir in broken red chillies followed by asafoetida.
9. Now add the cucumber.

10. Add turmeric powder and salt, stir, cover with lid and cook on medium flame.
11. Open the lid and keep stirring now and then till the cucumbers are cooked but crisp.

11. Increase flame so that excess water evaporates and then switch off flame.

Garnish with fresh coconut gratings and enjoy the juicy tasty Southekai palya with your meal.