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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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.