Mangalore sowthekayi (cucumber seeds ) bijada saaru

 

Ingredients

Mangalore sowthekayi (cucumber)—1

Fresh grated coconut (kayi turi//nariyal)—3/4 cup

Jeera (jeerige//cumin seeds)—1 teaspoon 

Coriander seeds (kothambari bija//sabut dhaniya)—1/2 teaspoon 

Black pepper corns (kaalu menasu)—1 teaspoon 

Green chilli (hasiru menasina kayi//hari mirch) —1

Curry leaves (karibevu//kadipatta)—few

Coriander leaves (kothambari soppu// hara dhaniya)—1 tablespoon chopped 

Jaggery powder (Bella//gud)—1 teaspoon heaped 

Salt—to taste

Lemon (nimbe hannu)—1

Method 

Cut and scoop out pulp along with seeds from cucumber.

Transfer the seeds along with pulp into a mixer grinder jar.

Grind adding little water.

Sieve the ground paste by placing a sieve on top of a vessel or pan.

Discard the residue.

Next grind coconut,jeerige,dhania seeds,black pepper corns,green chilli to a smooth paste by adding little water in a mixer grinder jar.

Add the ground paste to sieved  liquid and mix well.

Add in salt,jaggery powder,karibevu,and keep it for boiling.

Add sufficient water to get saaru consistency.do not make it too watery 

Boil well on medium flame by keep stirring.

Switch off the stove.

Add chopped coriander leaves and squeeze lemon juice and mix well.

Prepare for seasoning (oggarane)

Heat  one teaspoon  of ghee in a laddle,once’s hot enough add 1/2 teaspoon of mustard seeds (sasive),jeerige (cumin seeds//jeera),asafoetida (hing//ingu),when it  crackles pour over saaru .

Serve saaru along with rice.

Note;; taste the sieved seeds water before preparing saaru as sometimes it tastes bitter .