CUCUMBER IDLY / SOUTHEKAYI KADUBU

I learnt these idly's by my friend . It is a konkani dish , famous in Mangalore . We can do  two types of cucumber idly , one is savory version and other is sweet version , here i am posting savory version , next time i will post sweet version. 

Ingredients:-

1. Rice rava / akki thari    1 cup
2. Grated cucumber          2 cup
3. Grated coconut            1/2 cup
4. Curd                            2 tsp
5. Mustard seeds             1/2 tsp
6. Chopped coriander      1/2 cup
7. Chopped curry  leaves  8-10
8. Green chilly  chopped  2 -3
9. Salt  to ur taste      
10. Oil                            1- 2 tsp                

Method :-

In a vessel add grated cucumber , grated coconut , rice rava and salt and mix well. cucumber will leave water so don't add water . peeling cucumber is option , i don't peel. Set aside this mixture for 30 min.

Keep a small pan / kadai add oil heat it for 1 min , now add mustard seeds , when they splutter add curry leaves , chilly and fry for 1 min n turn off . Now add this to the rava and cucumber mixture , add chopped coriander , curd and mix well . The mixture should be just binding kind of ,  if it is too dry add one more tsp of curd or little water . 

Now grease the idly moulds with 2 drops of oil , pour the mixture into it , heat 3 cups of  water for 2-3 min in a steamer / big cooker and keep idly stand in it close the cap , cook for 15- 20 min on medium flame, turn off the stove , pic a tooth pic if it is done ok other wise cook for 5 more min's . It depends on the consistency of mixture .

When it is done allow it to cool for 3-4 min , then remove them from a spoon or knife and serve with coconut chutney / khara chutney/ sambar / mango pickle / chutney pudi .

ALL THE BEST

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