Method:

Remove the skin of the cucumber (optional), remove the seeds in it, cut into medium cubes, cook it by adding 1/2 cup of water, turmeric powder and salt. Cook until it is done ( take care not to over cook until mushy)

Soak tamarind in 1/4 cup of lukewarm water and set aside

Heat a pan add coconut oil in it, when it is hot, fry tur dal and urad dal until light brown, in a medium low flame.

Fry coriander, cumin, methi, chilies, separately one by one finaly add asafoeitida, remove from the flame, allow it to cool

Add coconut in a mixer jar, add all the roasted ingredients, grind it without adding water, until all the ingredients get powdered, then add tamarind juice and grind to make a fine and smooth paste,

Add grounded paste to cooked cucumber.

Combine it to a medium thick in consistency, Add jaggery (optional) bring it to boil for 5- 6 min.

Heat a tsp of coconut oil in a pan, when it is hot add mustard, when it starts to sizzle add curry leaves, remove it from the flame.

Add it to the curry.

Enjoy Mangalore Southekai huli with rice, idli or dosa.