Savthekayi, Alasande Beeja Koddel/Field Marrow with Black-eyed beans

Savthekayi is one common vegetable used in South India. This is little different than normal cucumbers. Savthekayi or vellarikka has thin uneven yellow stripes all over. This curry is easy to prepare and tastes wonderful. Today I am going to share my mom’s recipe of savthekayi curry.

Savthekayi Koddel

Ingredients:

  • Mangalore cucumber- 1
  • Freshly grated coconut- 1 cup
  • Cumin seeds- 1 tbs
  • Coriander seeds- 1 tbs
  • Tamarind- 1 small lemon sized ball
  • Red chilly- 3-4 (depending upon your taste)
  • Black eyed beans- 3/4 cup (soaked overnight)
  • Turmeric powder- 1/2 tbs
  • Tampering- ghee, onion, garlic cloves, mustard and curry leaves

Preparation:

  1. Cook black eyed beans with little salt, drain and keep it aside.
  2. Wash and cut the Mangalore cucumber into cubes and in a separate vessel cook them with little salt.
  3. Now grind coconut, coriander seeds, cumin seeds, turmeric powder, red chillies and tamarind into smooth paste by adding little water.
  4. Now take a curry making vessel and add this ground paste along with cooked vegetable and beans (add water for getting the consistency of curry)
  5. Now adjust the salt and add if needed more. Tamper it with sliced friend onions, friend garlic cloves, mustard and curry leaves in ghee.
  6. Serve it with piping hot rice.

Sihi Kumbalakayi Koddel/ Red Pumpkin Curry

Red pumpkin is one sweet vegetable available world wide. Famous for pumpkin carving on Halloween. Pumpkin pie, pumpkin kootu, roasted pumpkin seeds are few popular recipes. I am going to share my mom’s recipe of Koddel here. Koddel is popular recipe of Mangalore.

Sihi kumbalakayi koddel

Ingredients:

Red pumpkin- 1 small (Serves 2)

Coconut- 1 cup, freshly grated

Coriander- 1 teaspoon

Zeera- 1 teaspoon

Red chillies- 4-5 (according to your taste)

Tamarind- a small lemon sized

Turmeric powder- a pinch

Tampering- Ghee, mustard, curry leaves

Preparation:

  1. Wash and cut the red pumpkin into cubes ( don’t peel the skin) and cook it with a cup of water and pinch of salt until it becomes soft. (Make sure that its not too soft or it will become mashed)
  2. Roast coriander, zeera, red chillies and coconut and along with turmeric and tamarind grind it into smooth paste adding little water to get the consistency.
  3. Now add this paste to boiled vegetable and add little water to make it gravy and boil it for 5-8 minutes and tamper with mustard and curry leaves. Red pumpkin curry is ready to serve with hot rice.