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Monday, November 3, 2008

Southekayi(Cucumber) Kadubu / Mullusouthe Kottige

2 cups White Rice
3 tsp grated Coconut
8 - 10 cups chopped Cucumber
1 - 2 tsp Butter(Optional)
Salt to taste
15 - 20 Banana leaves

Soak rice in water for about 3-4 hrs. Grind soaked rice, grated coconut coarsely by adding little amount of water and keep it aside.

Take each banana leaf and place it over the flame for few seconds. Wipe it properly using one cotton cloth and keep it aside. Peel the cucumber, remove the seeds and chop it into small pieces as shown in the picture below.
Put butter, chopped cucumber, rice batter together and mix well.
Take little amount of this batter and spread it over the banana leaf as shown in the picture below.

Fold the banana leaf as shown in the picture below.

Fold both the sides of banana leaf and place it in a cooker conatainer / traditional steamer upside down as shown in the picture below.
Steam cook for about 15-20 mins in high flame and another 15-20 mins in medium flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand).

Let it cool down a bit before you serve them. Serve them hot along with ghee and any kind of Sambar or Chutney. The above mentioned ingredients will serve 15-20 Southekayi Kadubus.


Uma said...

Hi Veni..
I made kottige using Sorekayi in the place of Mullusouthe. Came out good.Thanks for the recipe. :) Already ate them for breakfast and lunch. I have some more left. Can we prepare something like pathrode oggarane from kottige? Have you tried anything with left over kottige?

Krishnaveni Nalka said...

Thanks for trying and letting me know...:)
I did not try any Oggarane/Curry out of Kottige. You can give a try.

Geetha Rao said...

Hi Krishnaveni,
my mom use to make this every time when mullusouthe gets little over ripped and we can not eat it raw either directly with salt peper or in any kosambari.
her method was quick one though, I thought I should share with you.
1. wash and soak idly rice rava in water (for about 10 mnts)
2. mean while take eating cucumber (mullusouthe) peel out, cut into half (length wise) remove all inner parts like seeds and soft tirulu, keep them aside, then grate it with help of a grater (may be fine or coarse grating does not matter). squeeze out water from grated cucumber and keep them separate.
3. take grated coconut, some (green chillies and salt for salty/kara idly) (some Jagari and yelakki-ilachi for sweet idly) grind using cucumber water that got by squeezing it out.
you can add inner part of cucumber that you removed earlier, like seeds if they are not too ripped ones and inner tirulu as well and grind them all together into smooth paste..
4. now remvove idli rava from water (squeezing out all water) into a big vessel
5. add ground paste, grated cucumber and mix well, if it becomes too thick can smoothen it out by adding little buttermilk [curd/yogurt and water] for salty idli and coconut milk for sweet idli.
6. then steam it as idli using any of following method. like
a) use idli stand.
b) use halasina kotte
c) use bale yele ( as you describe in your recipe)
d) use Arasina yele (mostly for sweet idly)
7. server salt/spicy one with little hot coconut oil, and sweet one with hot ghee on top.

Hope you liked this recipe.

Please send me your comments.

Best Regards
Geetha Rao

Unknown said...

Hi just wanted to know instead of rice can v use akki tari?

Krishnaveni Nalka said...


You can use Akki tari but you have to soak it for 1-2 hrs and then grind it little bit.