Mangalore Cucumber sambar (Southekayi sambar in Kannada) or yellow cucumber sambar was in my try list for years. It is prepared with freshly roasted spices and coconut. Its popular in Mangalore, Udupi and Malnad / Malenadu areas of Karnataka. Its also called as Southekayi Huli or Huli saaru in Kannada. With the aroma of roasted spices and mild sweet taste of jaggery is the highlight of this sambar recipe. Sambar Southekayi is different from the salad cucumber. It looks big in size and yellow in color.
I have tasted this temple style sambar in Udupi temple and marriage functions here in Bangalore. When I was looking for the recipe, I came across this one in 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. You can replace sambar southekayi with Ash gourd, Pumpkin etc. I served it with raw banana curry. You can serve with any palya / poriyal.
Friends, do try this Karnataka temple style sambar with Mangalore cucumber and enjoy with plain rice adding ghee. Tastes great ! Lets see how to make Mangalore Southekayi sambar with step by step pictures.
Mangalore Cucumber sambar | Southekayi sambar
Ingredients
To Pressure cook
- ½ Mangalore cucumber (Southekayi)
- Tamarind Big Gooseberry size
- 1 tbsp Jaggery
- ¼ tsp Turmeric powder
- ⅓ cup Toor dal
- Salt & water as needed
To temper
- 2 tsp Cooking Oil or Ghee
- ½ tsp Mustard seeds
- ½ tsp Urad dal
- 1 Red chilli
- Curry leaves few
To roast and grind
- 1 tsp Cooking oil
- ¼ tsp Fenugreek seeds
- 2 tsp Urad dal
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 2 – 3 Byadagi red chilli Add more for spicy taste
- Curry leaves few
- ⅓ cup Grated Coconut
Instructions
- 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.
Notes
- 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 !
