Mangalore Cucumber Sambar | Southekayi Sambar Recipe - Kitchen Cook & Kitchen Appliance

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 | Temple style Udupi Sambar recipe

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

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 !

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.

Try this temple style Mangalore Cucumber sambar and enjoy !

Mangalore Cucumber Sambar | Southekayi Sambar Recipe

Bykadarkaja

Mangalore Cucumber sambar | Southekayi sambar recipe

Note

By kadarkaja

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