Mangalore style southekayi sambar recipe using cucumber or yellow cucumber with step by step pictures. Mangalore style cucumber(southekayi) sambar is prepared using fresh roasted spices and grated coconut. This type of cucumber sambar is in practice across Mangalore, Udupi and Malnad region of Karnataka. In Karnataka sambar is called by different names like "Huli" or "Huli-saaru" in malnad region, "Koddel" or "Huli" in mangalore and udupi region, "saaru" or "sambar" in rest of the places.
This is our first post on sambar as a rice accompaniment. We have already posted Bangalore restuarant style idli samabar and bendekayi kayirasa but using roasted spices and as a rice accompaniment this is the first one. I do not peel the cucumber while making the sambar. If you wish you can peel and prepare a tasty chutney using cucumber peels.
The Karnataka cuisine is so rich that there are so many varities of sambar recipes. Actually the sambar recipe varies from region to region, family to family and the vegetables used. I dont know to what extent I can provide justice. I have started with this mangalore style southe sambar or cucumber sambar. I prepare this type of southe sambar regularly and it tastes pretty good.
Please note, I have not added tamarind in this recipe as southekai or cucumber has slight sourness in it. You can replace sambar-cucumber with different vegetables like ashgourd, pumpkin, ivy gourd, beans etc., Though the recipe and the ingredients varies slightly. And instead of toor dal you can use pulses like green gram or black eyed bean.
If you are looking for more sambar or rasam recipes then do check my amaranthus or harive soppina huli, upsaaru, dill leaves rasam, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre, shunti thambuli and okra sambar recipes.
I have made a video on this southekayi sambar recipe, which I have embedded it below. Kindly have a look.
Mangalore style Southe sambar recipe
Preparation time: 5 min
Cooking time: 30 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1 medium sized yellow-cucumber / sambar-cucumber/ southekayi
- 1/4 cup toor dal
- 1/4 tsp turmeric powder
- 2 tsp crystal salt (as per your taste)
- 1 tsp jaggery
Ingredients for masala: (measuring cup used = 240ml)
- 1/2 - 1 cup grated coconut (depending on the thickness required)
- 2 - 3 red chili
- 1 tsp urad dal
- 2 tsp coriander seeds
- 1/2 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 dont. 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 better cooking of dal. Dal will be half cooked at this stage.
- Now to the same cooker add chopped sambar-cucumber, 1 tsp salt, 1.5 cup of water and cook by making 2 more whistles. After this stage 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. You can also add asafoetida at the end while tempering the sambar.
- 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.
- Adjust the thickness by adding required water. Mix well and bring it to boil. Temper it with oil, red chili, mustard seeds and curry leaves. Serve tasty southekayi or cucumber sambar with hot rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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Bendekayi hasi kayirasa
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