Ukda Sheet, Magge Koddel and Mulangi Upkari

Ingredients

• 500 g Mangalore Cucumber (Peeled and cubed into 1-inch pieces)
• 0.5 cup Toor Dal (Rinsed thoroughly)
• 0.5 tsp Turmeric Powder
• 3 cup Water (For cooking, plus more as needed for consistency)
• 2.5 tbsp Coconut Oil (Divided for roasting and tempering)
• 5 pcs Dried Red Chillies (Byadagi variety recommended for color and mild heat)
• 1.5 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 2 tsp Urad Dal (Divided for masala and tempering)
• 1 cup Grated Coconut (Fresh or frozen (thawed))
• 1 tbsp Tamarind Paste (Or a lime-sized ball of tamarind soaked in warm water)
• 1 tbsp Jaggery (Powdered or grated, adjust to taste)
• 1.5 tsp Salt (Or to taste)
• 1 tsp Mustard Seeds
• 12 pcs Curry Leaves (Fresh)
• 0.25 tsp Asafoetida

Instructions

1. 1

   Pressure Cook Dal and Cucumber

   • In a pressure cooker, combine the rinsed toor dal, cubed Mangalore cucumber, turmeric powder, and 3 cups of water.
   • Secure the lid and pressure cook on high heat for 3-4 whistles, or until the dal is soft but the cucumber cubes are still intact.
   • Allow the pressure to release naturally. Once open, gently mash the dal with the back of a spoon, being careful not to break the cucumber pieces.
2. 2

   Roast Spices for Masala

   • Heat 1/2 tbsp of coconut oil in a small pan over low-medium heat.
   • Add the dried red chillies, coriander seeds, cumin seeds, fenugreek seeds, and 1 tsp of the urad dal.
   • Roast for 2-3 minutes, stirring constantly, until the spices become fragrant and the urad dal turns a light golden brown. Be careful not to burn them.
   • Remove from heat and set aside to cool completely.
3. 3

   Grind the Coconut Masala

   • Transfer the cooled roasted spices to a grinder jar.

Ingredients

• 500 g Radish (Peeled and chopped into 1/4-inch cubes)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 2 pcs Dried Red Chilies (Broken into halves)
• 10 pcs Curry Leaves
• 0.25 tsp Turmeric Powder
• 0.75 tsp Salt (Adjust to taste)
• 0.25 cup Water (For cooking the radish)
• 0.5 tsp Jaggery (Powdered, optional)
• 0.25 cup Fresh Grated Coconut
• 2 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Prepare the tempering. Heat coconut oil in a kadai or heavy-bottomed pan over medium heat. Add the mustard seeds and allow them to splutter, which should take about 30 seconds. Immediately add the urad dal and sauté for about 1 minute until it turns golden brown. Add the broken dried red chilies and curry leaves, and sauté for another 30 seconds until fragrant.

2. 2

   Sauté and cook the radish. Add the chopped radish and turmeric powder to the pan. Stir well to coat the radish with the tempering spices and sauté for 2-3 minutes.

3. 3

   Simmer until tender. Pour in 1/4 cup of water, add salt, and mix. Bring to a gentle simmer, then cover the pan and reduce the heat to low. Cook for 10-12 minutes, stirring occasionally, until the radish is tender but still holds its shape. Most of the water should have evaporated.

4. 4

   Finish and serve. Uncover the pan, add the fresh grated coconut and optional powdered jaggery. Mix gently and cook for 1-2 more minutes. Garnish with freshly chopped coriander leaves. Serve hot as a side dish with rice and sambar or dal.