Southekayi Huli
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

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!

Course: Main Course
Cuisine: Mangalorean
Servings: 4
Author: Shireen Sequeira @
  • 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
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. Serve hot with rice