Southekayi Majjigehuli / Thouthe Pulikajipu
A few months ago a friend got me Mangalore cucumber from Bangalore and I made Thouthe Koddel with it. This time around, my brother-in-law brought me one from Mumbai. And I made thouthe pulikajipu with it. I don’t know where this dish originated but I’ve seen it made across all south Indian states. It is pulikajipu in Tulu, majjigehuli in Kannada, and mor kozhambu in Tamil. All it needs is a vegetable, ground coconut with chilli, ginger and a couple of spices, and sour yoghurt.
Growing up I didn’t think much of pulikajipu or southekayi majjigehuli but it grew on me. I don’t make it very often but when there’s Mangalore cucumber, why not make some? I also fried some mackerel to go with it. It felt like I was back home in granny’s kitchen.
Mangalore cucumber or even ash gourd – 1/2 kilo, cored and cut into cubes
Turmeric – a pinch (optional)
Plain yoghurt, preferably sour – 1 cup
Coconut – 1/2 cup grated
Green chilli – 2 small
Ginger – 1 inch piece
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Roasted channa dal – 2 tsp
Salt to taste
Coconut oil – 2 tsp
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Asafoetida / hing – 1/2 tsp
Red chilli – 2
Cook the cucumber with turmeric and salt in 2 cups water or as required till it’s cooked.
Grind the coconut, ginger, channa dal, coriander and cumin seeds along with the green chilli to a paste.
Add this paste to the cucumber. Then add the yoghurt slowly along with salt.
Let this simmer for 5 mins. Check for salt and adjust.
Heat the coconut oil and add the mustard seeds. Let them splutter and then add the hing and red chilli.
Add the curry leaves and let them splutter. Tip this into the cucumber curry.
Southekayi majjigehuli is ready.
Garnish with coriander leaves if you’d like.
Serve with rice.