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Mangalore Cucumber Slurry | Mangalore Kakdi Slurry Recipe – Khanapoor

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Ingredients

850 grams Mangalore Cucumber (Southekayi)
250 grams Jaggery (Gud)
As per taste Green Cardamom (Choti Elaichi)
As required Poha (Flattened Rice)

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Mangalore Cucumber Slurry | Mangalore Kakdi Slurry Recipe – Khanapoor

Features:
  • Gluten Free
  • Vegan
Cuisine:

A delicious, easy to prepare dish prepared with Mangalore cucumber, jaggery, green cardamom and flattened rice.

  • Medium

Ingredients

Directions

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Mangalore Cucumber Slurry is a very easy to prepare, delicious dish ideal for hot summers. It is very healthy and filling.

Mangalore Cucumber Slurry is a traditional dish from the Mangalore – Udipi region of Karnataka.

Well, I gave this dish the name Mangalore Cucumber Slurry for lack of a better name. In Konkani, it is called magge kishilele which translates to grated Mangalore cucumber. So, I had to think of an ideal name. In Kannada, Mangalore cucumber is called Southekayi.

This dish has been eaten in summers since ages. It is prepared with basic ingredients like Mangalore Cucumber (southekayi), jaggery (gud), green cardamom (choti elaichi) powder and poha (flattened rice).

So, let us now see, how to prepare this delicious, healthy dish.

First, take fresh Mangalore Cucumber (Southekayi). For those who do not know how it looks. I have shared a picture below. So it would be easy to identify when you go vegetable shopping.

mangalore kakdi - mangalore cucumber slurry recipe - Khanapoor

Cut the Mangalore cucumber (southekayi) in half. Make sure to taste the Mangalore cucumber and do not use it if it is bitter.

mangalore kakdi - mangalore cucumber slurry recipe - Khanapoor

Remove the skin, seeds and the pulp at the centre. Cut it into 4 pieces and then grate them.

mangalore kakdi ko kaddukis kijiye - mangalore cucumber slurry recipe - Khanapoor

Take Jaggery (gud). Make sure you use the soft variety of jaggery (gud) instead of the hard one.

gud - mangalore cucumber slurry recipe - Khanapoor

Grate the jaggery (gud).

kissa hua gud - mangalore cucumber slurry recipe - Khanapoor

Take green cardamom (choti elaichi). The quantity of the green cardamom (choti elaichi) can change depending on it’s quality. If it is very fragrant use less, if not, then increase the quantity.

choti elaichi - mangalore cucumber slurry recipe - Khanapoor

Make a powder of the green cardamom (choti elaichi) with a mortar and pestle.

choti elachi powder - mangalore cucumber slurry recipe - Khanapoor

To the grated Mangalore Cucumber (southekayi), add the grated jaggery (gud).

sari samagri ko ek saath ache se milaiye - mangalore cucumber slurry recipe - Khanapoor

Give it a good mix and let the jaggery (gud) melt. Then, add green cardamom (choti elaichi) powder.

choti elaichi powder daliye - mangalore cucumber slurry recipe - Khanapoor

Finally, you will require poha (flattened rice). You may use thick or thin poha (flattened rice) as per your choice. The quantity of poha also depends upon your preference.

flattened rice - Mangalore cucumber slurry recipe - khanapoor

Add poha (flattened rice), If you are using thick poha, let it rest for 5 minutes and if your using thin poha you may eat it right away.  You may also serve it chilled. Add poha only when you are about to eat.

mangalore cucumber slurry - Mangalore cucumber slurry recipe - khanapoor

Please do try this recipe and let us know your thoughts!!! I am also sharing links of other recipes from this blog. Do try these as well and give us your feedback.

Kaju Gulkand Vegan Shake RecipeAsh Gourd Juice RecipePineapple Coconut Mocktail RecipeWatermelon Ginger Smoothie RecipeCold Coffee RecipeTender Coconut Soda Sherbet Recipe, White Sesame Seed Shake Recipe.

 

 

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Steps

1
Done

Step 1

Cut 850 grams of Mangalore cucumber (southekayi), remove it's skin, seeds and pulp at the centre. Then, cut it into 4 pieces and grate it. Take 250 grams jaggery (gud) and grate it. Peel the green cardamom (choti elaichi) and make a powder of the seeds with a mortar and pestle.

2
Done

Step 2

Add the grated jaggery (gud) to the grated Mangalore cucumber (southekayi) in a mixing bowl. Once the jaggery (gud) melts, add the green cardamom (choti elaichi) powder and mix again.

3
Done

Step 3

Finally, add thick or thin poha (flattened rice) and serve. If you are using thick poha, let it rest for 5 minutes and if your using thin poha (flattened rice) you may eat it right away. You may also serve it chilled. Add poha (flattened rice) only when you are about to eat. Serve it in bowls.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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