Matta Rice, Southekayi Gassi and Cauliflower Upkari

Ingredients

• 500 g Mangalore cucumber (peeled and cubed, about 1 medium)
• 1 cup fresh grated coconut
• 6 pcs dried red chillies (Byadgi variety preferred for color)
• 1.5 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 0.5 tsp turmeric powder
• 1 inch tamarind (or 1 tbsp tamarind paste)
• 1 tbsp jaggery (grated)
• 1.25 tsp salt
• 2 tbsp coconut oil (for tempering)
• 1 tsp mustard seeds
• 10 pcs curry leaves (about 1 sprig)
• water (for grinding and cooking)

Instructions

1. 1

   Roast the masala spices

   • Heat a small pan over low-medium heat.
   • Add the dried red chillies, coriander seeds, cumin seeds, and urad dal.
   • Dry roast for 2-3 minutes, stirring constantly, until the spices are fragrant and the dal turns light golden. Be careful not to burn them.
   • Remove from heat and let them cool completely.
2. 2

   Grind the coconut masala

   • In a blender jar, add the cooled roasted spices, fresh grated coconut, tamarind, and turmeric powder.
   • Add about 1/2 cup of water and grind to a very smooth paste. Add a little more water if needed to help it grind.
   • Set the ground masala paste aside.
3. 3

   Cook the cucumber

   • In a medium pot or kadai, add the cubed Mangalore cucumber.
   • Pour in 1.5 cups of water and add 1 tsp of salt.
   • Bring to a boil and cook for 8-10 minutes, or until the cucumber is tender but still holds its shape. Do not make it mushy.

Ingredients

• 500 g Cauliflower (About 1 medium head, cut into small florets)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram lentils)
• 10 leaves Curry Leaves (From 1 sprig)
• 2 pcs Green Chili (Slit lengthwise, adjust to taste)
• 0.25 tsp Hing (Asafoetida)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.25 cup Fresh Grated Coconut (Frozen is also acceptable)
• 0.5 tsp Jaggery (Grated, optional for a hint of sweetness)
• 3 tbsp Water (For steaming)

Instructions

1. 1

   Prepare the cauliflower: Wash the cauliflower thoroughly under running water. Cut it into small, bite-sized florets of uniform size for even cooking. Set aside.

2. 2

   Temper the spices: Heat coconut oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds. Immediately add the urad dal and sauté for about 1 minute until it turns a light golden brown. Be careful not to burn it.

3. 3

   Add aromatics: Add the slit green chilies, curry leaves, and hing to the pan. Sauté for another 30 seconds until the curry leaves become crisp and aromatic.

4. 4

   Cook the cauliflower: Add the cauliflower florets to the pan along with turmeric powder and salt. Stir well to ensure the florets are evenly coated with the oil and spices. Sprinkle 3 tablespoons of water over the cauliflower.

5. 5

   Steam until tender: Cover the pan with a lid and reduce the heat to low. Let the cauliflower steam-cook for 8-10 minutes, stirring once or twice in between to prevent sticking. Cook until the florets are tender-crisp; they should have a slight bite and not be mushy.

6. 6

   Finish and serve: Once the cauliflower is cooked to your liking, turn off the heat. Add the fresh grated coconut and optional grated jaggery. Gently mix everything together. Let it sit for a minute for the flavors to meld. Serve hot as a side dish with rice and dal or with chapatis.