Wednesday, August 15, 2012
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!
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
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.