How To Make Mangalore Cucumber Sambar Recipe|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.
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
1 tsp mustard seeds
2 red chillies
1/2 tsp asafoetida/ hing
curry leaves 1 sprig
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.