In This article provides a step-by-step guide to preparing a traditional Udupi-style curry using Horsegram (Kudu) and Mangalore Cucumber (Taute). This dish is a staple in Mangalorean and Udupi cuisine, known for its earthy flavors and nutritional value.
Ingredients
Main Elements:
Horsegram (Kudu) – Soaked and cooked
Mangalore Cucumber (Taute) – Deseeded and chopped into chunks
For the Masala (Grinding):
Grated Coconut
Coriander Seeds
Cumin Seeds
Dried Red Chillies (Adjust for spice)
Turmeric Powder
Garlic Cloves
Tamarind (Small ball)
For Tempering (Oggarane):
Oil
Mustard Seeds
Curry Leaves
Crushed Garlic
Preparation Steps
Cooking the Base :
The horsegram is cleaned and cooked until soft.
The Mangalore cucumber is chopped into medium-sized pieces and cooked along with the horsegram, adding a bit of salt and turmeric.
Preparing the Masala:
Dry roast the coriander seeds, cumin seeds, and red chillies until fragrant.
Grind these roasted spices with grated coconut, garlic, and tamarind into a smooth, thick paste.
Combining and Simmering :
Add the ground masala paste to the cooked horsegram and cucumber mixture.
Adjust the consistency by adding water as needed.
Bring the curry to a boil and let it simmer so the flavors meld together.
Tempering (The Final Touch) :
In a small pan, heat oil and add mustard seeds.
Once they splutter, add crushed garlic and curry leaves.
Pour this hot tempering over the boiling curry and immediately cover with a lid to trap the aroma.
Serving Suggestion
This curry is best served hot with boiled rice (Ganji) or white rice.
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