Ingredients: Mangalorean cucumber - skin can be kept also, cup Tamarind Water, tablespoon Jaggery, teaspoon Turmeric powder (Haldi), - to taste, Oil - for cooking, teaspoon Methi Seeds (Fenugreek Seeds), tablespoon White Urad Dal (Split), teaspoon Chana dal (Bengal Gram Dal), tablespoon Fresh coconut - grated, teaspoon Cumin seeds (Jeera), Dry Red Chillies, sprig Curry leaves, cloves Garlic, tablespoon Sunflower Oil, teaspoon Mustard seeds, teaspoon White Urad Dal (Split), sprig Curry leaves, Vegetarian diet
Instructions: To begin making the Konkani Style Southe Koddel Recipe by first pressure cooking the mangalore cucumber with a pinch of salt and 1/2 cup water in a pressure cooker for 1 whistle.Release the pressure naturally and then keep it aside.Now heat a frying pan, add oil and the, fenugreek seeds, urad dal, chana dal, coconut, cumin seeds, dry red chillies, curry leaves, garlic.Fry them for about 2 minutes till the aroma is released.Once done, cool it down and then grind it into a smooth creamy paste by adding water little, After grinding keep it aside.Now, heat a skillet and add oil, add the ground mixture along with the cooked Mangalore cucumber. Stir well. Add salt and turmeric powder and check for seasoning. Leave it to simmer for 10 minutes.In another kadai pan, heat oil and then crackle the mustard seeds and urad dal and immediately add the curry leaves and allow it to crackle and pour it over the curry and serve. Serve the Konkani Style Southe Koddel Recipe along with Mangalorean Neer Dosa Recipe  and Solkadhi Recipe (Konkani Style Kokum Kadhi) as a refreshing drink at the end.