How to make southekayi sambar | Mangalore cucumber sambar recipe
Ingredients: (measuring cup used = 120ml)
- 1 medium sized yellow-cucumber / sambar-cucumber/ southekayi
- 2 tbsp Toor dal
- 1/4 tsp turmeric powder
- 2 tsp crystal salt (as per your taste)
- 1 tsp jaggery
Ingredients for masala: (measuring cup used = 120ml)
- 1 – 2 cups grated coconut (depending on the thickness required)
- 2 – 3 red chili
- 1 tsp urad dal
- 2 tsp coriander seeds
- 1/4 tsp jeera / cumin seeds
- 7 – 8 fenugreek seeds (optional)
- A pinch of asafoetida
- 1 tsp cooking oil
Ingredients for tempering:
- 1 red chili
- 5 – 6 curry leaves
- 1/4 tsp mustard seeds
- 1 tsp cooking oil
Instruction for making Mangalore style Southe sambar:
- Wash the sambar-cucumber and cut into pieces by discarding the soft middle portion. If you want you can peel it but I don’t. Now wash again because some cucumber’s middle portion will be bitter in taste.
- Take Toor dal in a pressure cooker and rinse. Add turmeric powder, few drops of oil, a cup of water and cook the dal by making 2 whistles. Adding turmeric powder and oil helps in the better cooking of dal. Dal will be half cooked at this stage.
- Now to the same cooker add chopped sambar-cucumber, 1 tsp salt, 2 cups of water and cook by making 2 more whistles. After this stage, Toor dal will be fully cooked along with vegetables.
- Take a frying pan and roast red chilis, urad dal, coriander seeds, cumin seeds, fenugreek seeds and asafoetida under medium flame using a tsp of oil.
- Grind roasted spices and coconut in a mixer grinder by using required water. Then add this ground paste into the cooker, which has cooked vegetables and dal. Add 1 tsp salt and 1 tsp jaggery.
- Add 1 cup of water(or depending on the required consistency), mix well and bring to boil. Temper it with oil, red chili, mustard seeds and curry leaves. Serve tasty southekayi or cucumber sambar with hot rice.
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