Paladya / mangalore cucumber paladya / mogekayi paladya is similar to ash gourd Majjige Huli / boodagumbala majjige huli. Difference is that paladya is from our part of Uttara Kannada while majjige huli is from Mangalore side. Both are very tasty havyaka recipes. Paladya is bit sweeter compared to majjige huli which is sourer. Majjige huli and paladya are like combination of tambli and huli and boiled too. Especially in winter season, these two recipes are better alternatives. Both these recipes are enjoyed with rice.
Ingredients: 1 cup = 250 ml
Ingredients: 1 cup = 250 ml
- Cucumber / mangalore savate / mogekayi - 1 medium sized
- Grated coconut - 3/4 cup
- Salt - according to tatse
- Jaggery / sugar - 1 to 2 table spoons
- Cumin seeds - 1 table spoon
- Coriander seeds - 1.5 table spoons
- Mustard seeds - 1/4 teaspoon
- Turmeric powder - 1/4 teaspoon
- Green chilly / white chilly - 1 small sized
Method:
Step 1. Chop mogekayi / mangalore savate to cubes and cook in open vessel adding 1 to 2 cups of water, salt and jaggery for about 10 minutes or till mogekayi is cooked well (softer).
 |
| cook mogekayi in open vessel |
 |
| after cooking |
Step 2. Grate coconut.
 |
| grated coconut |
Step 3. Prepare other ingredients like cumin seeds, coriander seeds, mustard seeds, green chilly / white chilly and turmeric powder.
 |
| spices |
Step 4. Blend grated coconut along with other ingredients, adding enough water to fine paste.
 |
| spices and grated coconut after grinding |
Step 5. Add blended paste to cooked cucumber vessel. Allow to boil for 8 to 10 minutes.
 |
| boil |
Step 6. Add curd and mix well. Boil for one more minute (do not boil too much after adding curd), then turn off the stove.
 |
| Paladya ready |
Tips:
- Additionally you may also add curry leaves while boiling
- Add additional quantity of jaggery if you like it sweeter
No comments:
Post a Comment