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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Mogem Losun Miri | Field Marrow Garlic & Pepper Curry

January 17, 2012

Mogem Losun Miri | Field Marrow Garlic & Pepper Curry

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One of the most traditional Mangalorean vegetarian curries would have to be the Mogem Losun Miri – a delicious all season curry made with Field Marrow (found in supermarkets today under the label ‘Madras Cucumber’) in a mildly spicy and fragrant curry made predominantly of garlic, pepper, chillies and onions ground to a fine paste along with other ingredients.
In the olden days when people used to eat a lot of home grown vegetables, the Mogem (nasal pronounciation of ‘Mogay‘) along with other vegetables that were harvested from one’s own field and those that had a longer shelf life used to be stored for many weeks by hanging them from the ceiling, firmly bound by dhoriyo (thin coconut fibre ropes). Every household had many mouths to feed and hence one could find a host of such veggies ranging from Field Marrows (Mogem), Pumpkins (Dhudheim), Ash Gourds/Pumpkins (Kualo) & Bottle Gourds (Bobleim) waiting patiently to be cooked one by one in aย khodiย (spiced coconut curry with a combination of vegetables & legumes/dried sea food/meat) or fugathย (dry side dish made with the tempering method) orย thel piao (semi dry side dish made with the stir fry method) orย sweet dishes like kheers (payasams)ย or halwas.ย 
This ‘hanging garden’ used to be found in a long corridor beside the kitchen in almost every house with a tiled roof. By the way, the architecture of all these houses were almost the same. Three or four steps led to the entrance of every house which then branched into a sopo (porch) that was built in a symmetrical fashion. One side of this long and thin porch overlooked the garden – one could sit on the graadhiย (parapets) & enjoy the evening breeze – I have spent many childhood moments enjoying the breeze or watching the pitter patter of raindrops during the monsoon from these parapets. The porch was also a place where the less important activities were held and the special happenings took place in the inner hall or living room which again branched out into bedrooms and the kitchen (which was almost always on the left side of the hall). This kitchen – the place which housed the hearth fuelled by lankhod (firewood), pidey (dried palm stems), sonna (dried coconut husks)ย & khatti (coconut shells) was the place where the most delicious meals were prepared. However, such kitchens were not the prettiest thanks to all the kheriย (coal dust) that formed a layer on the walls & ceilings – but then no one complained as every kitchen met the same fate and modular kitchens weren’t in vogue then anyways!
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I think the aromas (of the earthen pots, the firewood & the spices)ย that wafted through the kitchensย were sealed in the dish that was being cooked and made the food more enjoyable & sustaining. I can’t imagine a modular kitchen giving the same result today – which is why I largely believe that traditional methods and modes of cooking play a predominant role in the superior quality of a dish. This along with the right combination of foods made for a complete meal. When I say ‘combination of foods’ it means that a vegetable curry for example when eaten with unpolished rice, a side dish of meat, fish (often dried fish), pickles & curds was nothing but a simple yet healthy combination of carbohydrates, proteins, vitamins and nutrients.
Hence a combination of the right cooking techniques, organic ingredients and a balance meal played its part in ensuring healthy minds and bodies – little wonder then that our ancestors were far more healthy & with fewer ailments than the modern generation.
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Mogem Losun Miri

Classic Mangalorean style gravy made from field marrow in a medium spicy gravy that tastes wonderful with hot rice.
5 from 1 vote
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Course: Side Dish
Cuisine: Mangalorean
Keyword: Field Marrow, Madras Cucumber, Southekayi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Shireen Sequeira

Ingredients

  • 350 grams field marrow (mogem/velleri/southekayi)
  • 1/2 onion finely sliced
  • 1 tablespoon jaggery (or to taste)
  • salt to taste

For the masala

  • 4 long dry red chillies, preferably Bedgi variety
  • 4-5 peppercorns
  • 1-1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1-1/2 medium onion
  • 4 flakes of garlic with skin
  • 1 marble size ball of tamarind or 1 level tsp tamarind paste
  • For the seasoning/tempering
  • 1/2 tsp mustard
  • 3 cloves garlic with skin, crushed
  • 2 -3 tsp oil, preferably coconut oil
  • 4-5 curry leaves/karipatta

Instructions

  • Wash the the field marrow and cut it into half and then quarters, remove the pith & seeds and then cut into small cubes. Keep aside.
  • Using a little water, grind all the ingredients mentioned in 'For the masala' to a fine paste
  • In a wok or pan add the masala, 1-1/2 cups of water, cubed field marrow, sliced onion, jaggery and salt to taste. Mix and bring the gravy to a boil. Reduce the flame to a medium low and cook till the field marrow is tender but firm.
  • For the seasoning - heat oil in a small pan and toss in the mustard, when it stops spluttering add the crushed garlic and pour this seasoning into the curry. Cover the pan immediately to retain the fragrance of the seasoning. Turn off the flame.
  • Serve hot with rice

Notes

You can save cooking time by making this curry in a pressure cooker. Instead of a regular pan add all the ingredients mentioned in Step# 3 in a pressure cooker. Close the cover of the pressure cooker and place the weight (whistle) and cook on a full flame till one whistle goes off. Turn off the flame immediately and allow the pressure cooker to cool down for a couple of minutes and then slowly try releasing the pressure by lifting the whistle with a spoon. Open the cover carefully, stir once and proceed to Step#4

Disclaimer

The nutritional values are only indicative.

Tried this recipe?Please leave a comment & rate the recipe below or share a photo on Instagram and tag me @ruchikrandhap
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Filed Under: All Posts, Curries, Dals and Sambhars, Mangalorean Recipes, Vegetarian Tagged With: Authentic Mangalorean Food, Field Marrow, Madras Cucumber, Mangalorean Catholic Recipes, Traditional Mangalorean Food, Vegan, Vegetable Gravy, Vegetarian

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Comments

  1. May says

    January 17, 2012 at 9:16 am

    As a child I hated this curry…gulp…and guess what I requested mom two make for me when I visited home….Mogem curry…:D ๐Ÿ˜€

    Reply
  2. Prathima Rao says

    January 17, 2012 at 9:57 am

    When i first saw the title I though it was a non veg dish!!! And then scrolled down to see my fav veg as the main ingredient!!! Mom will be very happy with this traditional mlore recipe..Bookmarked this lip smacking gashi ๐Ÿ˜‰
    Prathima Rao
    Prats Corner

    Reply
  3. Prathima Rao says

    January 17, 2012 at 9:59 am

    We call it sauthe btw.. ๐Ÿ™‚
    Prathima Rao
    Pratss Corner

    Reply
  4. Sharmilee! :) says

    January 17, 2012 at 10:15 am

    Yumm curry

    Reply
  5. Priyanka says

    January 17, 2012 at 10:49 am

    Wow thats a yummy curry…love the color ๐Ÿ™‚

    Reply
  6. Priya says

    January 17, 2012 at 12:01 pm

    Omg, wat a super delicious curry, would love to have with a bowl of rice..

    Reply
  7. Smitha Mascarenhas says

    January 17, 2012 at 1:51 pm

    One of the most delicious mangalorean curries. By the way "Field Marrow" is also known as "Mangalooru Southe" in Kannada, which looks quite contradictory – regionally with the "Madras Cucumber". The Malayalam version is "Vellari". In Dubai, if you ask for Field Marrow with the green grocer, you will get blank expression in return. You have to always ask for Vellari when in Dubai and shopping for veg. in Indian supermarkets (personal experience!!!!)

    Reply
  8. Shireen Sequeira says

    January 17, 2012 at 3:00 pm

    Thanks for the comment Smitha! In Mumbai it is sold in the name of Madras Cucumber ๐Ÿ™‚ thanks for letting me know about 'Vellari' – however google pics show a different vegetable when I type Vellari

    Reply
  9. Aarthi says

    January 17, 2012 at 3:46 pm

    Awesome recipe..A must try one

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

    Reply
  10. Aps says

    January 17, 2012 at 4:22 pm

    Shireen loved the whole write up nd i love this curry especially with drumsticks……

    Reply
  11. Hamaree Rasoi says

    January 17, 2012 at 5:23 pm

    Delicious and mouthwatering curry. Wonderfully prepared.

    Deepa
    Hamaree Rasoi

    Reply
  12. Ansh says

    January 17, 2012 at 5:41 pm

    Shireen,Thanks for this recipe. I have always wanted to make these cute looking cucumbers, but did not know how. This one looks incredibly delicious! bookmarked !

    Reply
  13. Madhavi says

    January 17, 2012 at 6:23 pm

    Superb curry..

    http://vegetarianmedley.blogspot.com/

    Reply
  14. Sobha Shyam says

    January 17, 2012 at 8:43 pm

    very delicious curry, looks great Shireen..

    Reply
  15. Alpana says

    January 17, 2012 at 9:20 pm

    Nice recipe & the colour is super awesome……just makes me feel hungry.

    Reply
  16. Preetam says

    January 20, 2012 at 5:01 pm

    shireen..keep it up…

    Reply
  17. Preetam says

    January 20, 2012 at 5:02 pm

    good going Shireen.. Post more…

    Reply
  18. Preetam says

    January 20, 2012 at 5:03 pm

    good going…post more…..do you know drumstick curry?…

    Reply
  19. Shireen Sequeira says

    January 21, 2012 at 3:27 am

    Thanks for all the lovely comments!! @Preetam : thanks so much! Yes, currently i know to make the drumstick sukka & drumstick sambhar…will check the recipe of the curry as well ๐Ÿ™‚

    Reply
  20. Anonymous says

    February 1, 2012 at 8:34 pm

    tried this recipe today..awesome..along with mogem my mother use to put few jack fruit seeds..soon going to try other recipes too.During Christmas time i tried your plum cake it was excellent.

    Reply
  21. Anonymous says

    February 1, 2012 at 8:37 pm

    i tried this recipe today it is very very good..along with mogem my mother use to put few jack fruit seeds.going to try other recipes soon.

    Reply
  22. lewis says

    February 1, 2012 at 8:48 pm

    excellent recipe.

    Reply
  23. Shireen Sequeira says

    February 2, 2012 at 4:06 am

    Thank you Anonymous & Lewis for your lovely feedback!! It feels good to know that you tried & liked the recipes ๐Ÿ™‚ Yes, you can add bikna-jackfruit seeds to most Mangalorean veg curries..tastes awesome!

    Reply
  24. Sharon says

    February 23, 2012 at 4:35 am

    Shireen, thanks! I have been struggling to get this curry right! Believe me, when one is away from Mlore, and finds a mogem in the sabzi shop, one just picks it up! And then…one has to cook it right….after many failed attempts, thanks for giving me my first hit!

    Reply
  25. Shireen Sequeira says

    February 23, 2012 at 7:50 am

    Thank u so much for your feedback Sharon!! Feels great to hear that the curry was a hit!! Glad u enjoyed it!

    Reply
  26. Anonymous says

    March 31, 2012 at 12:27 pm

    Nice recipe Shireen this one is one of my fav mangi curry, BTW youve mentioned the oil twice in the recipe list one at the beginning and one for the seasoning , can you please clarify? did you use the first qty for frying the onion by chance? I was a bit confused, thanx a million

    Reply
  27. Shireen Sequeira says

    April 1, 2012 at 4:12 am

    @ Anonymous: Yes, the first time it is to fry the onions. And later it is to used to fry the seasoning – hence I have mentioned it under different heads ๐Ÿ™‚ Hope u like it!

    Reply
  28. Anonymous says

    July 22, 2012 at 2:13 pm

    In the list of seasoning Mustard has been missed out.

    Reply
  29. Alwynmd says

    February 2, 2013 at 7:51 am

    Dear Shireen I have always liked this curry prepared by my mother with jack fruit seeds added. On my visit to Mangalore I picked up a Mogem and as I am alone at home wanted to cook it and what best site to look for the recipe! There you are Ruchik Randap – Cooked just the way you have given the recipe and bless you, the dish is mouth watering. Thanks so very much Shireen

    Alwyn

    Reply
  30. Shireen Sequeira says

    February 2, 2013 at 1:55 pm

    Thank you dear Alwyn for your lovely comment! It was so heartwarming to read it ๐Ÿ™‚ I am so happy to know that my recipe helped refresh some fond memories of aunty Ellu. Thanks for trying and for your kind feedback! Regards – Shireen

    Reply
  31. Sol says

    December 11, 2013 at 5:02 pm

    great seeing a recipe with pictures! I bought one of these under the impression it was a type of marrow, when I got home and cut it open, I thought it was a type of melon. however when i tested it, it was none….. I had not clue what it was, so unfortunately I put it in the bin as I couldn't find any information about it/. Will most certainly try this recipe ๐Ÿ™‚

    Reply
  32. Shireen Sequeira says

    March 25, 2015 at 6:40 pm

    @ Karina: I am not sure what could have gone wrong…if you have used an old mogge (not tender) the flavour may have changed. Also, if you have used too much tamarind it could have caused the taste to turn sour. Please do give this recipe a try again and I hope it works for you!

    Reply
  33. Olivia says

    April 22, 2017 at 4:24 am

    Hi Shireen. Your recipes are simple and great. Moreover I'm not from Mangalore. So my way of cooking is quite different from Mangalorean food. So this blog has really helped me a lot to prepare some of the dishes Mangalorean style which my family likes. Thanks a lot.

    Reply
  34. Shireen says

    April 22, 2017 at 6:11 am

    @ Olivia: So nice to hear that! I am glad that my blog is helpful and your family likes it ๐Ÿ™‚ Do stay tuned for more recipes!

    Reply
  35. Sheetal says

    July 21, 2017 at 10:33 am

    Absolutely wonderful. Statisfy the need for spicy and sweet together.

    Reply
    • Shireen Sequeira says

      July 21, 2017 at 12:04 pm

      Thanks Sheetal!

      Reply
  36. rkattang says

    November 11, 2020 at 11:12 am

    Hi. Is 1-1/2 same 1 to half Onion/Cumin/water etc or 1 and half Onion? A bit confusing.

    Reply
    • Shireen Sequeira says

      November 12, 2020 at 11:21 pm

      Sorry I did not understand your query

      Reply
  37. Michelle Ann Fernandes says

    August 24, 2021 at 11:40 am

    Coconut is missing in the recipe

    Reply
    • Shireen Sequeira says

      August 26, 2021 at 1:39 pm

      No it is not. Not all recipes require coconut to be added in them ๐Ÿ™‚ We prefer it this way

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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