Southekai palya recipe | How to make cucumber stir fry | Southekayi palya
By Latha on October 31st, 2018
Southekai palya or cucumber stir fry recipe explained with step by step pictures and a video. This palya or stirfry is prepared using sambar cucumber, coconut and few other spices. This southekayi palya or cucumber stir fry can be used as an accompaniment with rice or chapathi.
This is one very simple and easy way to prepare southekai palya. I have used very less chili in this recipe. You please adjust it as per your spice level. This southekai palya tastes too good with rice or chapathi.
If you are looking for more recipes using sambar cucumber or yellow cucumber then do check Mangalore southekayi sambar and Southekayi sippe chutney (cucumber peel chutney) recipes. Apart from this you can also prepare majjige huli using these cucumbers.
You can find many palya or stir fry recipes on this website like thondekai palya, sorekai palya, bendekayi or ladies finger palya, bittergourd sweet curry, thondekai palya, Mixed vegetable palya, beans palya, badanekayi palya, Hagalakayi palya, Boodu kumbalakai or ash gourd palya and north karnataka special zunka vadi recipes.
Or if you are looking for more Karnataka style curry recipes then do visit our curries section.
I have made a quick video on this southekai palya recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 15 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1/2 of a big sambar cucumber
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp channa dal
- 2 tbsp cooking oil
- 1 red chili
- 1 - 2 green chili
- A big pinch turmeric powder
- A big pinch asafoetida
- 5 - 6 curry leaves
- 1/4 cup grated coconut
- 1 tbsp chopped coriander leaves (optional)
- Little jaggery
- Salt as per your taste
- 1 tbsp water
Instructions for making southekai palya or cucumber stir fry:
- Chop the cucumber into lengthwise pieces and peel it (you can avoid peeling if the cucumber is tender). And you can prepare chutney using the peels. Discard the middle portion.
- Chop it into small pieces. The cucumber I used was big in size. So I used only half of it.
- Take oil in a frying pan and heat it. Add in mustard seeds, urad dal and channa dal.
- When mustard seed splutters, add in broken red chili, slit green chili and curry leaves.
- Followed by add in turmeric powder and asafoetida.
- Add in chopped cucumber, salt and little jaggery.
- Fry for 2 minutes under high flame. Then add in 2 tbsp of water.
- Close the lid and cook under low flame.
- Wait until cucumber is cooked. Now add in grated coconut and finely chopped corinader leaves.
- Give a quick mix and switch off the stove. If you feel the palya has more water, stir it under high flame for few minutes. Serve it with hot rice or chapathi.
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