Mangalore Cucumber sambar (Southekayi sambar in Kannada) was in my try list for years. I have tasted this kind of sambar in temples and marriage functions. When I was looking for the recipe, I came across this one in Udupi recipes YouTube channel. I tried it for the first time. It came out so well, colourful and tasty with a nice aroma. Its taste was so close to the Karnataka temple style sambar and more like Brahmin’s arachuvitta sambar recipe. I am glad to share this post in my blog.
Friends, do try this Karnataka temple style sambar with Mangalore cucumber and enjoy with plain rice adding ghee. Tastes great !
Mangalore Cucumber sambar | Southekayi sambar
Mangalore Cucumber sambar | Southekayi sambar recipe
Cuisine: Karnataka
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
To Pressure cook
- Mangalore cucumber (Southekayi) – 1/2
- Tamarind – Big Gooseberry size
- Jaggery – 1 tbsp
- Turmeric powder – 1/4 tsp
- Toor dal – 1/3 cup
- Salt & water – as needed
To temper
- Cooking Oil or Ghee – 2 tsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Red chilli – 1
- Curry leaves – few
To roast and grind
- Cooking oil – 1 tsp
- Fenugreek seeds – 1/4 tsp
- Urad dal – 2 tsp
- Coriander seeds – 1 tbsp
- Cumin seeds – 1 tsp
- Byadagi red chilli – 2 to 3 (Add more for spicy taste)
- Curry leaves – few
- Grated Coconut – 1/3 cup
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HOW TO MAKE MANGALORE CUCUMBER SAMBAR
- Wash and chop the cucumber into big pieces. Soak tamarind in water and take the extract. Set aside.
- Pressure cook toor dal adding turmeric powder, few drops of cooking oil and water. Set aside.
- Keep a box inside the cooker and place the cucumber pieces.
- Pressure cook in low flame for one whistle. Open the cooker and remove the bowl. Mash the dal. Add the cooked cucumber pieces to the cooker.
- In a kadai, heat a tsp of oil. Roast all the ingredients given under “ to roast and grind” till nice aroma emits. Grind everything to a smooth paste adding coconut.
- Add the paste to the cooked toor dal. Add tamarind extract, jaggery, salt and required water.
- Boil well for few minutes till its aromatic. Lastly switch off the flame. Temper the ingredients and add to it.
- Garnish with coriander leaves. Enjoy with plain rice.
METHOD – STEP BY STEP PICTURES
- Wash and chop the cucumber pieces with skin. Keep it in a bowl. Soak tamarind in required water and take the extract. Set aside.
- In a pressure cooker, take the dal, add required water, turmeric powder and little oil. Place a bowl inside the cooker and keep the chopped cucumber pieces. No need to add water. Close the cooker.
- Pressure cook for one whistle in low flame. Open the cooker after the steam is released.
- Heat oil in a small kadai. Roast all the ingredients given under “ to roast and grind” till golden and aromatic. Grind everything to a smooth paste adding grated coconut.
- In a bowl, take the tamarind extract, ground masala paste, cooked toor dal, turmeric powder, salt, jaggery and cooked cucumber pieces. Mix well and check the consistency. Add more water if needed.
- Boil the sambar for few minutes till raw smell of tamarind goes away. Switch off the flame and garnish with coriander leaves. Temper in ghee and add to the gravy. Mix well and serve with plain rice.
Enjoy !
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Note
- You can use chow chow / Chayote or mixed vegetables instead of cucumber.
- Make sure the cucumber pieces are not over cooked. No need to add water in the bowl that you place inside the cooker.
- You can also add little sambar powder for variations.
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Try this temple style Mangalore Cucumber sambar and enjoy !
