Here is a Mangalore cucumber recipes with authentic sambar masala. Mangalore southekayi sambar recipe or Mangalore cucumber sambar is one of the very popular sambar recipe in Mangalore, Udupi and Malnad regions of Karnataka.
Usually this type of sambar is prepared from yellow cucumber. It is also called as samabar cucumber or Bannda Southekayi in Kannada. Most importantly, in the temples of Udupi, Mangalore and Malnad regions, they usually serve this type of sambar. Although, the ingredients for this sambar looks too big, but the process of making sambar is so easy and tastes pretty good.
Firstly wash the Mangalore cucumber 2 to 3 times. Then cut at the center and remove the seeds. usually I don’t peel the skin of the cucumber. If you don’t like the skin, then peel it. Further you can use this peel and seed for making chutney or dosa.
Next pressure cook the chopped cucumber with toor dal. Instead of toor dal you can also use pulses like beans. Here the main thing is the masala. Freshly roast the spices along with grated coconut. Then blend this to a fine paste. For these types of sambar, freshly roasted spices gives the good taste rather than adding sambar powder directly.
Furthermore the process of making sambar is same for any vegetables. To this sambar you can make any variations, like add ash gourd, sweet pumpkin, Ivy gourd etc. In Karnataka, there are different varieties of sambar recipe. Moreover it varies from region to region.
Another important thing to this Mangalore cucumber sambar, is the coconut oil. Coconut oil gives the nice flavor and taste to this sambar. Also in most of the Mangalore, malnad recipes, they will use coconut oil for all the recipes. This sambar goes well with hot rice with a spoonful of ghee, along with jack fruit papad and mango pickle. Do try this sambar and enjoy.
Follow up Recipes from Bharadwaj Kitchen:
Here is the tasty Mangalore cucumber sambar with step by step photos and a detailed video.
Mangalore Cucumber Sambar | Mangalore Southekayi Sambar | Mangalore Cucumber Recipes
Ingredients
Ingredients: For making sambar
- 1/2 cup toor dal washed
- 1 medium size mangalore cucumber chopped
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1/4 tsp coconut oil
- 3 to 4 cup water
- 1 tsp salt
- 1 tbsp jaggery
- 2 tbsp tamarind juice
For grinding masala:
- 1/2 tsp coconut oil
- 1/4 tsp mustard
- 1/2 tsp cumin
- 1 tsp urad dal/black gram
- 1/4 tsp chana dal/bengal gram optional
- 1/4 tsp fenugreek seeds/methi seeds
- 1 tbsp coriander seeds
- 2 red chillies
- 1/2 cup grated coconut
For seasoning:
- 1 tbsp coconut oil
- 1/2 tsp mustard
- 1/2 tsp cumin
- 1/2 tsp hing(asafoetida)
- 4 to 6 curry leaves
Instructions
How to make Manglore southekayi samabar or Huli:
- First of all, take a pressure cooker and add washed toor dal, chopped manglore cucumber, turmeric powder, salt and a drop of coconut oil.
- Next add 3 to 4 cups of water and mix it. Cover the lid and pressure cook for 3 whistles.
- Once the steam settled down on its own, carefully open the lid of pressure cooker and keep it aside.
- Mean while we prepare the masala for grinding. For that, heat a small pan on moderate flame and add little coconut oil.
- Once the oil is hot enough, add mustard, cumin, urad dal, chana dal, fenugreek seeds, coriander seeds and red chilli.
- Saute well for 2 to 3 mins until there is a slight change in colour of dal.
- Now turn off the heat and add grated coconut. Mix everything well and allow to cool this mixture for a minute or two.
- Then transfer the roasted spices to a blender and add little water.
- Blend this mixture to a fine paste and keep it aside.
- Again heat another pan and add coconut oi. You can use any oil. But for this sambar, coconut oil is best compared to other oil.
- Next add mustard, cumin, hing and curry leaves.
- Saute for a minute until it splutters. Then add cooked dal and cucumber.
- Similarly add blended masala. Add water if the mixture is too thick.
- Mix everything well and bring it a boil for 2 mins.
- Likewise add salt, jaggery and tamarind juice. Give it a good mix again.
- Bring this to boil for 4 to 5 minutes. Turn off the heat,
- Now the tasty Manglore southekayi sambar is ready to serve!
- Enjoy this sambar with hot rice and a spoonful of ghee, along with jack fruit papad and mango pickle.
Instructions
How to make Manglore southekayi samabar or Huli:
-
First of all, take a pressure cooker and add washed toor dal, chopped manglore cucumber, turmeric powder, salt and a drop of coconut oil.
-
Next add 3 to 4 cups of water and mix it. Cover the lid and pressure cook for 3 whistles.
-
Once the steam settled down on its own, carefully open the lid of pressure cooker and keep it aside.
-
Mean while we prepare the masala for grinding. For that, heat a small pan on moderate flame and add little coconut oil.
-
Once the oil is hot enough, add mustard, cumin, urad dal, chana dal, fenugreek seeds, coriander seeds and red chilli.
-
Saute well for 2 to 3 mins until there is a slight change in colour of dal.
-
Now turn off the heat and add grated coconut. Mix everything well and allow to cool this mixture for a minute or two.
-
Then transfer the roasted spices to a blender and add little water.
-
Blend this mixture to a fine paste and keep it aside.
-
Again heat another pan and add coconut oi. You can use any oil. But for this sambar, coconut oil is best compared to other oil.
-
Next add mustard, cumin, hing and curry leaves.
-
Saute for a minute until it splutters. Then add cooked dal and cucumber.
-
Similarly add blended masala. Add water if the mixture is too thick.
-
Mix everything well and bring it a boil for 2 mins.
-
Likewise add salt, jaggery and tamarind juice. Give it a good mix again.
-
Bring this to boil for 4 to 5 minutes. Turn off the heat.
-
Now the tasty Manglore southekayi sambar is ready to serve!
-
Enjoy this sambar with hot rice and a spoonful of ghee, along with jack fruit papad and mango pickle.
