Cucumber or Southekai Palya

Cucumber or Southekai Palya is prepared on many important occasions in any Madhwa house.  This palya was prepared twice during my visit to Bangalore, in two of my Brother-in-Law’s houses; one for Mahalaya Amavasya and another for Sri Satyanarayana Pooja. It is quick, healthy and easy to prepare.

Cucumber Palya

Ingredients:

  • 1 cucumber or southekai chopped evenly by removing the skin and the seeds
  • 2-3 green chillies
  • 1 red chilli
  • 1/2 fresh coconut finely grated
  • for tampering: 1/2 tsp mustard seeds, pinch of hing, 1 tsp channa dal, 1 tsp urad dal,  2 tsp oil, salt to taste

Method:

  • Wash, peel the skin, remove the seeds and chop cucumber evenly.
  • In a pan, add oil. When the oil is heated, add mustard seeds, hing, channa dal, urad dal. When the dal changes color.
  • Next, add the cucumber and a few spoons of water. Cover and let it cook.
  • When the cucumber is soft, add salt to taste. Mix well.
  • Finally, add coconut.
  • Serve with rice or even with chapathi.
  • Also, check the way it is served on the right hand side of the plantain leaf.

Served on Plantain Leaf

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6 responses to this post.

  1. Posted by Usha on October 21, 2009 at 10:30 pm

    yummy! i love southekai palya, its goes best with thili saaru, anna…alva?

    Reply

  2. Posted by meeraghu on October 22, 2009 at 5:51 am

    Yes, indeed Usha. I liked it a lot. I mainly used to prepare kosambari, salad and Thove with Cucumber. This is sometimes a nice change.

    Reply

  3. Posted by Chandrika R on April 28, 2010 at 2:28 am

    For a change you can also do cucumber palya this type also.

    Instead of adding coconut to cucumber palya you add Besan powder 1-11/2tsp , little chilly powder and coriander leaves and mix it well and taste it with rice or chapathi. OR ELSE –

    Instead of adding coconut add dry coconut grated, fried gram (Hurigadele ) powder and green chilly and mix it will and taste it. OR ELSE –

    Soak green gram dhaal (Hesaru bele) for 1/2 hour and mix it with cucumber and fry it as same as doing cucumber palya plain using coconut.

    Reply

  4. Posted by meeraghu on April 29, 2010 at 5:35 pm

    A very nice variety you have mentioned, Chandrika. I will try each one. Thanks so much.

    Reply

  5. Posted by Mrudula Rao on September 20, 2010 at 5:14 am

    Hey meera,

    Any idea how to make “home-made” ghee from milk cream floating over the milk[haalina kene]?

    If so please post the procedure… I like them a lot.. :-)

    Thanks,
    Mrudula

    Reply

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