How To Make Mangalore Cucumber Sambar Recipe|Mangalore Sauthekayi Sambar

How To Make Mangalore Cucumber Sambar Recipe|Mangalore Sauthekayi Sambar
Mangalore Sauthekayi Sambar
  • Southekayi is how field marrow is referred to in Mangalore. It is also variously known as yellow cucumber, Mangalore cucumber, Malabar cucumber & Madras cucumber. This sambar is popular in coastal Karnataka. The aroma of the freshly roasted spices and lentils and freshly grated coconut gives this sambar an awesome flavour and the yellow cucumber adds to the burst of flavours.

Ingredients:

  • Yellow Cucumber | Sautekayi 300 grams
  • (you can use any other vegetable if you don”t have this)
  • 1 cup / 200 grams split pigeon peas /toor dal
  • 2.5 tbsp / 25 grams tamarind
  • 1.5 tbsp jaggery
  • 1/4 cup oil (we have used sesame seed oil / til oil )
  • 1/4 cup / 4 tbsp grated coconut
  • 6 red chillies (we have taken 2 guntur and 2 byadgi red chillies)
  • 1/2 tsp fenugreek seeds / methi seeds
  • 1 tsp cumin seeds / jeera
  • 1 tsp peppercorns
  • 1 tsp raw rice
  • 1/2 tbsp split black gram/ urad dal
  • 1/2 tbsp split bengal gram/ chana dal
  • 1 tbsp coriander seeds
  • 1/2 tsp turmeric powder
  • 2 green chillies slit
  • salt as per taste

for tempering

  • 1 tsp mustard seeds
  • 2 red chillies
  • 1/2 tsp asafoetida/ hing
  • curry leaves 1 sprig

Procedure:

  • Add water to tamarind and bring to a boil
  • Pressure cook dal, adding 3 cups of water to it, along with 1/4 tsp turmeric powder and chopped tomatoes.
  • Heat a heavy bottomed pan
  • add 1tbsp oil
  • when oil is hot add dals, coriander seeds, rice, pepper corns , jeera/ cumin seeds, methi seeds /fenugreek seeds and red chillies.
  • Keep flame very low.
  • Stir for 2 minutes until the dals turn colour slightly
  • Switch off the flame and then add grated coconut and mix well.
  • Transfer the roasted ingredients and coconut to a plate and let it cool thoroughly.
  • After it cools down transfer to a mixer jar and grind to a smooth paste. Keep this paste which is our sambar masala aside.
  • Heat 1 tbsp oil in a pan
  • When the oil is hot add a pinch of asafoetida/ thing, followed by chopped cucumber and 1/4 tsp turmeric powder, green chillies and curry leaves.
  • Stir for 2 minutes.
  • Add water to cook the vegetables
  • Add salt enough for cooking the vegetables
  • Cover and cook the vegetables, stirring intermittently
  • Once the vegetables are cooked, add in the pressure cooked dal and tomatoes. Add salt.
  • When the dal comes to a boil, add the prepared ground masala and mix it in.
  • Add tamarind water followed by jaggery. Add salt.
  • Switch off the flame after it comes to a boil.
  • Heat oil in a small skillet
  • Add mustard seeds when oil is hot
  • when mustard seeds crackle, add red chillies, hing / asafoetida and curry leaves.
  • Switch off the flame and now add this tempering to the sambar.
  • Serve this yummy sambar with idli, dosa, pongal, upma or rice.



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