Recipe for thouthe koddel / Mangalore cucumber curry
Thouthe koddel is what I grew up eating. Grandma and mother would make it at least once a week. It’s spicy, sour and is balanced perfectly well with a little jaggery. Like most Mangalorean curries, this one too has a coconut based ground spice mix. Koddel can be made with many vegetables – ash gourd, okra/lady’s finger, Malabar spinach and others. But my koddel was made with Mangalore cucumber, also called Madras cucumber, Thouthe in Tulu and southe kai in Kannada. It is a part of the cucumber family and the texture is close to that of bottle gourd, but tastier. Ideally it shouldn’t be turned into mush. Thouthe pieces should hold their shape and form and have a bit of give when you bite into them.