Taushe Upkari
A light Mangalorean-style cucumber stir-fry with a gentle tempering of mustard and curry leaves. Soft-cooked cucumber, a little coconut, and mild spices give this everyday side dish a fresh, homely taste.
For 4 servings
- prep · ~5 min
Prepare the cucumber.
Wash the cucumber well. Peel if needed, remove mature seeds if tough, and dice it into small even pieces so it cooks quickly and stays tender.
- temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and cook until lightly golden.4.Add dried red chili and curry leaves and cook for a few seconds until fragrant.TIPKeep the heat moderate so the urad dal turns golden without burning. - steam · ~7 min
Cook the cucumber.
1.Add the diced cucumber and green chili to the pan.2.Sprinkle in turmeric powder and salt.3.Add water and mix well.4.Cover and cook on low heat until the cucumber is just soft but not mushy.TIPCucumber releases moisture as it cooks, so add only a little water. - mix · ~2 min
Stir in the coconut.
Open the pan and cook off any extra moisture for 1 to 2 minutes. Add the grated coconut and mix gently so it warms through without losing its fresh taste.
- serve
Serve the Taushe Upkari warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dice the cucumber small and evenly so it softens at the same time without turning watery.
- 2If the cucumber is mature, remove the seeds; they can make the upkari soggy and dilute the tempering.
- 3Let the mustard seeds fully splutter before adding urad dal, or the dal may brown before the seeds open.
- 4Cook covered on low heat with only a splash of water, since cucumber releases plenty of moisture on its own.
- 5Stop cooking when the cucumber is just tender and still holds its shape; mushy pieces lose the dish's light texture.
- 6Add the fresh coconut at the end and warm it briefly so it stays sweet and fluffy instead of oily.
- 7This dish is best eaten fresh, but leftovers can be refrigerated for a day and reheated gently without overcooking.
Adapt it for your goals.
Low-oil
Use slightly less oil and temper in a smaller pan, then pour over the cooked cucumber to keep the dish lighter while retaining the signature aroma.
spicierSpicier
Add one extra green chili or a third dried red chili for a sharper heat that balances the mild, watery sweetness of cucumber.
no coconutNo-coconut
Skip the coconut for a plainer everyday version with a cleaner cucumber flavor and a slightly drier finish.
moong dalMoong-dal
Add a spoonful of cooked moong dal with the cucumber for a heartier home-style side dish that pairs well with rice.
Why this is on our healthy list.
Hydrating Vegetable Side
Cucumber is naturally water-rich, making this a light, refreshing side dish that feels easy to eat with a full meal.
Moderate Use of Fat
The dish relies on a small tempering of oil rather than heavy frying, so it stays light while still carrying spice flavor well.
Plant-Based Fiber and Texture
Cucumber, coconut, curry leaves, and urad dal contribute plant ingredients that add texture and gentle fiber to the plate.
Frequently asked questions
Yes. Use any mild cooking cucumber; peel thick skin and remove mature seeds so the texture stays tender and not watery.
