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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Southekayi Huli ~ Mangalorean Field Marrow Sambar

October 12, 2017

Southekayi Huli ~ Mangalorean Field Marrow Sambar

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Southekayi (also written as ‘southekai’) is in local Mangalorean languages, a term given to the field marrow. It goes by several names such as yellow cucumber, Mangalore cucumber, Malabar cucumber & Madras cucumber too. In Kannada, ‘huli’ technically means ‘sour’ but the term is also synonymous with a light, watery curry preparation (sambar) that is popularly made along the coast of Karnataka. While the curry base for this recipe calls for coconut too, the recipe I referred to did not have any. Instead, a spice blend is used to make this curry. Earlier this week I had shared the recipe of the ‘Huli Pudi‘. The advantage of this is that you can make a batch of the powder and refrigerate it and use it whenever you want to make a quick sambar without having to grind fresh masala (which is a must if you use coconut).  This Southekayi Huli recipe calls for cow peas which are also called as ‘red chawli’ or brown ‘alsande’. These are just a smaller version of the black eyed peas that are probably more famous. Since I had a pack with me I was on the lookout for a recipe and I found just the right one. 

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I have adapted the recipe from Jaya V Shenoy’s cookbook ‘Dakshin Bharat Dishes’ which has a lovely collection of vegetarian dishes. Most of the recipes are written in units of measure that were popular a few decades ago and so may require intermediate cooking skills to decipher them and adapt according to today’s cup measures. I have done just that. The result was something beautiful. The sambar goes perfectly with boiled rice and some fried fish on the side. If you wish to make it as a side to idlis, you may skip the cow peas.

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Southekayi Huli

Southekayi Huli is a Sambar that is famous along coastal Karnataka, made with field marrow (yellow cucumber). Cow peas or black eyed peas may be added to it. Tastes delicious with piping hot rice!
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Course: Main Course
Cuisine: Mangalorean
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Shireen Sequeira @ www.ruchikrandhap.com

Ingredients

  • 400-500 grams field marrow/yellow cucumber southejai/mogem
  • 3/4 th cup cow peas red chawli, washed & soaked for 8-12 hours
  • 1 green chilli slit (deseed to tone down the spice if you wish)
  • 2-3 teaspoons grated/powdered jaggery adjust to taste
  • 1 marble size ball of tamarind soaked in 2-3 tablespoons of water
  • 3 teaspoons huli powder (adjust to taste) recipe on the website
  • salt to taste

For the seasoning

  • 2 teaspoons coconut oil
  • 1/2 teaspoon mustard seeds
  • 1 sprig curry leaves

Instructions

  • Discard the water in which the cow peas were soaked. Refresh with fresh water once and transfer to a pressure cooker. Add enough water to cover the peas, add salt to taste and pressure cook on a full heat for 2-3 whistles or till tender. Transfer the cooked peas into a bowl and retain the cooking stock (the water) in the cooker.
  • Wash the field marrow, cut into half (lengthwise) and remove the pith and seeds. There is no need to peel it. Cut again into cubes and add these to the cooker. Add a little water if required, the green chilli and pressure cook on a full heat for 1 whistle. Let the cooker cool down again before you open it.
  • Extract a thick juice from the soaked tamarind and add the spice blend (huli powder) to it. Transfer this mixture to the pressure cooker and bring the curry to a boil. Adjust the spice, salt & tamarind accordingly. Add the jaggery too. You should be able to taste a fine balance of sweet-sour-salty-tangy. Turn off the heat
  • In a small pan meant for seasoning, heat the oil. Add the mustard seeds and when they stop spluttering, add the curry leaves and fry them for a few seconds. Pour this into the prepared curry and cover the pan immediately.
  • Serve hot with rice

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, Vegan, Vegetarian

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Comments

  1. Miss Hilda Dsilva says

    October 12, 2017 at 5:26 pm

    I want to prepare this dish. Would be most grateful if you could give me the recipe of Huli Powder as I tried searching it but could not find it.

    Reply
    • Shireen Sequeira says

      October 12, 2017 at 5:39 pm

      Hi Hilda,

      The recipe for the huli powder was included in the recipe of the southekayi huli: https://www.ruchikrandhap.com/huli-pudi/

      Reply
    • Miss HILDA DSILVA says

      January 3, 2018 at 6:11 pm

      Hi Shireen

      Many, many thanks for giving me the recipe for preparing the powder. This vegetable is available in plenty in Bombay and definitely I will prepare it and give “All the Credit to you”.

      Request that if you could give me the Receipe for “Ash Gourd” in Konkani it is known as “Kuvallo” since we it is grown in our Society’s garden.

      Thanking you

      Reply
      • Shireen Sequeira says

        January 15, 2018 at 10:01 am

        Hi Miss Hilda,

        I hope you have been able to try the recipe of the powder by now 🙂 I have a few Ash Gourd recipes in the veg curry recipes section in my Recipe Index. Hope you enjoy the recipes!

        Reply
  2. Sharel D'Souza says

    June 25, 2018 at 11:36 am

    Hi Shireen,
    Very simple and yummy recipe. Tried out the recipe twice now. Once the powder is ready, the dish doesn’t take a long time.
    Thanks.

    Reply
    • Shireen Sequeira says

      June 26, 2018 at 7:13 pm

      Hi Sharel,

      Thanks so much for your feedback! So glad to hear that you enjoyed this recipe 🙂

      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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