Southekayi Muddipalya is a beloved North Karnataka delicacy, and in this episode chef Sihi Kahi Chandru gives it a unique twist by using cucumber (southekayi) instead of the usual greens. It might seem strange to cook a cucumber — not just eat it raw in a salad — but that’s exactly what makes this version so intriguing and delicious!
This versatile side dish (or even snack) pairs beautifully with rice, chapati, jowar roti, or simply on its own for a light, wholesome bite. Whether you call it cucumber muddi palya, cucumber palya, or cooked cucumber curry, this recipe brings together simple ingredients, regional flavours, and a comforting texture.
In this video:
Step-by-step instructions for making Southekayi Muddipalya
Tips for balancing flavours (spice, tang, coconut)
Serving suggestions and regional pairing ideas
Variations (milder, spicier, coconut-rich)
Try this North Karnataka specialty at home and experience how a humble cucumber transforms into a flavourful, cooked delight. Don’t forget to like, subscribe, comment, and hit the bell — and share your versions with us!
Cuisines of Karnataka Season 4 is an initiative by Prajavani & Deccan Herald.
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