Aug 4, 2012

Vellarikka Thoran (Mogge / Magge Sukke)

Vellarikka Thoran / Mogge Sukke / Magge Sukke

A tasty side dish with rice in Kerala cuisine !!

Serves: 2


For coconut mixture ( thenga thirummiyathu ):

3 tablespoons grated coconut

1/4 teaspoon turmeric powder

3/4 teaspoon red chilli powder

6 garlic cloves, chopped and crushed (optional)

In a bowl, mix all the ingredients together and keep aside. Do not add water.

For seasoning:

1 tablespoon cooking oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds ( jeera )

1/2 teaspoon urad dal

200 g vellarikka / yellow cucumber (mogge / magge in Konkani cuisine), gently peel off the skin, remove seeds from inside and cut into ¼ - inch cubes

3/4 teaspoon salt ( or to taste )

Grated coconut mixture

3 tablespoon water


Heat oil in a non - stick kadai. Add mustard seeds. When they start splutter add urad dal, jeera and saute on a low heat for 1 minute or until they turn light brown.

Add vellerikka cubes. Mix well.

Add grated coconut mix, 3 tablespoon water (sprinkle very little water) and salt to taste. Mix all the ingredients . Cover with a tight lid and cook on a medium to low heat for 12 - 15 minutes until done / well cooked and water dries up. Open the lid and stir well for 1 minute. Serve as a side dish with rice.

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