Cucumber Idly / Southekayi Kadubu

 Cucumber Idly or Southekayi Kadubu or Taushe Idly is traditional coastal Karnataka dish that could be savory or sweet steamed idly. The sweet version is served as breakfast during festive days. This is a healthy steamed rice cake with cucumber, that needs no fermentation. Traditionally the idly is steamed in banana leaf cups or packets.

Ingredients:

2 Cups grated cucumber

2 Cups rice rawa

salt to taste

2 Tablespoons chopped cilantro 

1 Cup grated coconut

4-5 green chili

1/2 Cup plain yogurt

1/2 teaspoon Eno or baking soda

For Tempering:

1 Tablespoon  coconut oil

2 teaspoons mustard seeds

1 teaspoon cumin seeds

2-3 green chili, chopped

5-6 curry leaves

Method:

1. In a large mixing bowl, add grated cucumber, rice rava and salt. Combine gently.

                                                                                                                       

2. Pulse 1 cup coconut and 4 green chili to a coarse mix. 

                                            

3. Add cucumber and rice mixture to this and pulse to a coarse mix. Transfer to the bowl.

4. Heat 1 tablespoon coconut oil in a small pan. Add mustard, and cumin. When they splutter, add curry leaves and chopped green chili. Pour this over the cucumber rice mixture. Top with chopped cilantro. Add yogurt and mix gently. 

                                                                   

5. Add Eno or baking soda to the batter. The batter should be a little thick. Gently spoon into greased molds. Steam for 10-15 minutes in a steamer.

                                                                    

6. Run a thin knife along the edges of the molds. Invert idly on serving plate.

                                                      

7. Serve with Udupi Chutney or some spicy chutney.

Notes:

1. I did not have rice rava. I powdered raw rice to make rava. 

Udupi Chutney

 Ingredients:

1 Tablespoon oil

6 green chili

5-7 curry leaves

2 Tablespoons roasted gram (pottukadalai)

2 Tablespoons roasted peanuts

1/2 Cup grated coconut

1/2 inch ginger 

a small piece of tamarind

salt to taste

1/2 cup water

For tempering:

1 Tablespoon coconut oil

1 teaspoon mustard seeds

1 teaspoon urad dal

1 dried red chili

1/4 teaspoon asafoetida

curry leaves

Method:

1. Dry roast roasted gram and peanuts. Allow to cool.

                                                              

2. Heat 1 teaspoon oil in a pan. Sauté green chili and curry leaves for a couple minutes. Allow to cool.

                                                               

 3. Place coconut, ginger, tamarind, green chili, curry leaves, roasted gram , peanuts, and salt in a blender. blend to a smooth chutney. Add 1/2 cup water and mix well to a thin chutney.

                                                               

4. Heat oil in a small pan. Temper mustard, urad, asafoetida, curry leaves and red chili. Pour this over the chutney. Serve with Idly.