Wednesday, August 15, 2012

Mangalooru Southekai Tovvae - Field Marrow And Dal Stew


 MANGALOORU SOUTHEKAI TOVVAE

 I have seen the Golden Vellarikkai during Vishu festival at my daughter's place. But I started cooking this Mangalooru Southekai only after a young niece of mine from Hyderabad, gave me a recipe using Field Marrow ( known as Dosakaya in Telugu). I prepared a luscious Mangalooru Southekai Tovvae using her recipe! 

 INGREDIENTS 


Field Marrow ( Mangalooru Southekai) - 1 ( Cubed ) 
Tomato -1 big ( Chopped ) 
Green chillies - 2 ( Chopped) 
Turmeric Powder - 1 pinch 
Split Yellow Pigeon Peas / Toor dal - 1 cup 
Ghee - 2 tbsps 
Mustard seeds - 1/4 tsp 
Split Black gram  / Urad dal - 1/4 tsp
Cumin seeds - 1/4 tsp
Asafoetida Powder - 1 pinch. 
Onion - 1 big ( Chopped ) 
Garlic - 6 pearls ( Chopped ) 
Red chillies - 3 ( Broken ) 
Curry leaves - a few 
Fresh Coconut gratings - 2 tbsps 
Salt - 1 tsp 
Chopped coriander leaves - 2 tbsps 

METHOD

1. Peel and cut the Field Marrow lengthwise. 
2. Scoop out the seeds and cut it into big cubes. 
3. Chop the tomatoes and keep aside. 
4. Heat a teaspoon of ghee in a kadai and roast the dal till you get a pleasant aroma.Switch off the flame and remove the roasted dal into a cooking vessel. 
5. Pressure cook the roasted dal, cubed Mangalooru Southekai and chopped tomato in 2 cups of water adding turmeric powder and chopped green chillies. Allow to cool. 


6. Heat the remaining ghee in the same kadai and add mustard seeds and cumin seeds. 
7. When the mustard seeds splutter add urad dal and fry till golden in colour.

 


8. Add asafoetida and then the the red chillies. 
9. When the chillies turn crisp add the curry leaves,chopped onion and garlic and saute till the aroma comes out. 
10. Add the fresh grated coconut and fry for a few more seconds. 


11. Remove the cooked dal and vegetable from the cooker, mash lightly using the back of a ladle and add it to the seasoning. 
12. Add salt and keep cooking till all the flavours blend well. 
13. When the tovvae is thick enough switch off the flame and garnish with fresh coriander leaves.


 Enjoy a bowl of steaming hot Mangalooru Southekai Tovvae as it is or relish it with rice or chapaties.

4 Post your Comments:

Vijayalakshmi Dharmaraj said...

nice one...
VIRUNTHU UNNA VAANGA

Srimathi said...

My Amma usually makes kootu with this veggie after vishu. It tastes like pumpkin kootu.

LG said...

Tovve looks yummy!

Chandra said...

I have never cooked with this vegetable. I am tempted to try.
Peace :)