Southekayi Gassi

Name: Southekayi Gassi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g yellow cucumber (peeled, deseeded, cut into 1-inch chunks); 0.75 cup fresh coconut (grated); 1.5 tbsp coriander seeds; 0.5 tsp cumin seeds; 1 pinch fenugreek seeds; 2 pcs dried red chili (byadgi or kashmiri, for color); 6 pcs black peppercorn; 1 tsp tamarind (small marble-sized ball, soaked in 2 tbsp warm water); 1 tsp jaggery (grated); 1 pinch turmeric powder; 0.5 tsp salt; 2 tsp coconut oil; 0.5 tsp mustard seeds; 8 pcs curry leaves; 1 pinch asafoetida; 1 cup water (for grinding masala and adjusting consistency)

RATING

4.2/5(28)

TASTE SCORE

8/10

A creamy, mildly spiced curry from the coastal Mangalore region, featuring tender yellow cucumber simmered in a fragrant coconut-based gravy. The subtle sweetness of cucumber blends beautifully with the richness of fresh coconut, tangy tamarind, and a hint of jaggery, making it a comforting companion to steamed rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

128 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Soak the tamarind and prep the coconut.
1.Soak the tamarind ball in 2 tbsp warm water for 10-15 minutes. Squeeze well, extract the pulp, and discard the fibers.
2.If using a fresh coconut, break it open, remove the flesh, and grate it finely. Measure out ¾ cup.
roast · ~3 min
Dry roast the masala ingredients.
1.Heat a small skillet over medium-low heat. Add coriander seeds, cumin seeds, fenugreek seeds, dried red chilies, and black peppercorns.
2.Dry roast for 2-3 minutes, stirring continuously, until the spices turn fragrant and slightly darker. Take care not to burn them.
3.Transfer the roasted spices to a plate and let them cool completely.
TIPRoasting on low heat prevents burning and brings out the essential oils in the spices.
mix · ~2 min
Grind the coconut masala paste.
1.In a blender jar, add the cooled roasted spices and grated coconut.
2.Pour in ¼ cup of water, the tamarind extract, and the jaggery.
3.Grind to a very smooth, thick paste. Scrape down the sides and add a splash more water if needed.
TIPA smooth paste ensures the gravy is creamy and cohesive. Grind for at least 2-3 minutes.
simmer · ~10 min
Cook the yellow cucumber.
1.Place the peeled and chunked yellow cucumber into a deep clay pot or saucepan.
2.Add the turmeric powder, ½ cup of water, and half the salt.
3.Bring to a gentle boil, then cover and simmer on medium-low heat for 8-10 minutes until the cucumber is fork-tender but not mushy.
TIPYellow cucumber cooks quickly. Keep an eye on it to retain a slight bite.
simmer · ~7 min
Combine masala paste and cucumber.
1.Lower the heat and gently stir the ground coconut masala paste into the cooked cucumber along with the remaining water.
2.Season with the remaining salt and mix well.
3.Simmer on low heat for 5-7 minutes, uncovered, stirring occasionally. The gravy will thicken slightly.
TIPDo not let the gravy boil vigorously after adding the coconut paste; it can split.
temper · ~2 min
Make the tempering.
1.In a small pan, heat the coconut oil over medium heat until shimmering.
2.Add the mustard seeds and let them crackle completely.
3.Toss in the curry leaves and a pinch of asafoetida. Fry for 15-20 seconds until fragrant.
4.Immediately pour the sizzling tempering over the simmering curry. Stir gently to combine.
TIPCover the curry immediately after adding the tadka to trap the aroma.
serve · ~5 min
Rest briefly and serve hot.
Turn off the heat and let the Southekayi Gassi rest for 5 minutes before serving. Transfer to a serving bowl and enjoy hot with steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a clay pot for cooking the cucumber; it distributes heat evenly and enhances the earthy flavor.
2
Squeeze the tamarind pulp thoroughly to extract maximum tanginess without fibrous bits.
3
Grind the coconut masala paste as smooth as possible for a silky, cohesive gravy.
4
After adding the coconut paste, simmer gently on low heat to prevent the gravy from splitting.
5
Allow the curry to rest for 5 minutes after tempering so the flavors meld beautifully.
6
For a thicker gravy, reduce the water slightly; for a thinner consistency, add a splash more warm water.
7
Leftovers keep well in the fridge for up to 2 days; the flavors deepen overnight.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace jaggery with an equal amount of maple syrup or coconut sugar; the recipe is already plant-based and fits a vegan diet perfectly.

low oil

Low- oil

Omit the coconut oil in the tempering and dry-roast the mustard seeds and curry leaves directly in a non-stick pan with a few drops of water to reduce fat.

high protein

High- protein

Add 100g of cooked chickpeas or paneer cubes along with the cucumber for a more filling meal without altering the core spice profile.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Hydrating Cucumber

Yellow cucumber has high water content and provides vitamins A and C, making this curry light and refreshing.

✓

Good Source of Healthy Fats

Fresh coconut offers medium-chain triglycerides (MCTs) that support energy metabolism and satiety.

✓

Digestive Spices

Fenugreek seeds, asafoetida, and cumin are known in traditional cooking to aid digestion and reduce bloating.

✓

Low-Calorie Base

The dish relies on vegetables and coconut milk rather than heavy cream, making it a lighter curry option.

QUESTIONS?

Frequently asked questions

Regular cucumber has higher water content and less starch, so the curry may turn watery. Yellow cucumber holds its shape better and adds a subtle sweetness.