In This article Explained the preparation of Thouthe Pulikoddel, a traditional Mangalorean style cucumber curry characterized by its tangy, spicy, and slightly sweet coconut-based gravy.
Ingredients
Main: Field Cucumber (Magge/Thouthe), chopped into chunks.
For the Masala (Grinding):
Freshly grated coconut
Dried red chilies (roasted)
Coriander seeds
Cumin seeds (Jeera)
Fenugreek seeds (Methi)
Turmeric powder
Tamarind (soaked in water)
Garlic cloves
For Cooking & Tempering:
Jaggery (Bella)
Salt to taste
Oil (Coconut oil preferred)
Mustard seeds
Curry leaves
Dry red chili (for tempering)
Preparation Steps
1. Preparing the Cucumber
Wash and chop the cucumber into medium-sized cubes.
Place the cucumber in a pressure cooker or pot with a little water, salt, and a piece of jaggery.
Cook until the cucumber is tender but not mushy.
2. Making the Masala Paste
Roast the spices (coriander, cumin, methi, and red chilies) in a little oil until fragrant.
In a blender, combine the roasted spices with grated coconut, garlic, turmeric, and tamarind.
Grind into a very smooth, fine paste using a little water.
3. Simmering the Curry
Add the ground masala paste to the cooked cucumber.
Adjust the consistency with water if the gravy is too thick.
Let the curry come to a boil and simmer for a few minutes so the cucumber absorbs the flavors of the spices.
4. The Tempering (Oggarane)
Heat oil in a small pan.
Add mustard seeds and let them splutter.
Add curry leaves and a broken dry red chili.
Pour this hot tempering over the simmering curry and immediately close the lid to trap the aroma.
Key Tips
Jaggery: Essential for the authentic Tulu flavor profile, balancing the tanginess of the tamarind.
Consistency: The curry should be thick enough to coat rice but fluid enough to pour.
Aroma: The final tempering is what gives the Pulikoddel its signature smell and finish.
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