Cucumber Idli

also called Tousali · Taushe Idli · Southekayi Kadubu · Godi Tousali (sweet variant)

A monsoon Konkani idli scented with grated cucumber - best made with the local *tavshe* squash, sweet or savoury depending on the household.

Konkan coast - household preparation

Image: AI generated · Generated asset · Original image generated for The Idli Project.

A Konkani monsoon staple built on grated cucumber - most authentically the local tavshe, a paler, more aromatic gourd than the salad cucumber. The cucumber's water hydrates the rice rava during the 30-minute rest, so no other liquid is needed; a quick coconut-oil tempering of mustard, chilli and curry leaves carries the flavour.

Two versions in regular rotation: the savoury one above, and a sweet Godi Tousali that swaps the tempering for jaggery and cardamom and drops the chillies and salt entirely. The sweet version is the classic monsoon teatime treat.

The Recipe

Yield · ~12–15 idlis

Effort profile

Soak4–5 hours

Ferment8–10 hours

Steam10–15 minutes

Steps8

Each axis is scaled against the longest example in the archive.

Ingredients

Main

1½ cups grated cucumber (skin optional)
2 cups rice rava
½ cup grated coconut
2–3 tbsp curd (optional, for a lighter texture)
Handful coriander, finely chopped
Salt to taste
Oil for greasing
½ tsp Eno or baking soda

Tempering

2–3 tsp coconut oil
1 tsp mustard seeds
½ tsp cumin seeds
2–3 green chillies, finely chopped
Few curry leaves

Method

1.
Combine the grated cucumber, rice rava and salt in a bowl.
2.
Pulse the coconut briefly with the cucumber-rava mixture in a mixie - short pulses, do not grind smooth.
3.
Heat coconut oil; splutter mustard, then add cumin, green chillies and curry leaves.
4.
Pour the tempering over the mixture; stir in coriander.
5.
Cover and rest 30 minutes - the cucumber releases water that hydrates the rava.
6.
Adjust consistency with curd / water and stir in the Eno.
7.
Spoon into greased moulds; steam 10–15 minutes on medium until a toothpick comes out clean.
8.
Cool slightly before unmoulding.

Serve with

a drizzle of coconut oilmango picklecoconut chutneycoriander chutney

Notes

Best made with the seasonal Konkan *tavshe* cucumber - bigger, paler, and more aromatic than salad cucumber. Regular English cucumber works in a pinch; deseed to keep the batter from going watery. For Godi Tousali (sweet), swap the tempering for ½ cup grated jaggery and ¼ tsp cardamom and skip the chillies and salt.

Adapted from smithakalluraya.com.

Where it's from

Mangalore, Karnataka · 12.91°N, 74.86°E