Learn How to make the Mangalore Cucumber Sambar Recipe also called Southekayi sambar. This Sambar is a combination of Mangalore cucumber, spices, and coconut, bringing a unique flavor. It’s perfect for anyone looking to try a new and easy type of sambar. (step-by-step-recipe-photo-video)
About Mangalore Cucumber Sambar Recipe:
The Mangalore Cucumber Sambar recipe” is a great dish to finish a good meal. In South India, people make different kinds of Sambar using other types of vegetables and spices, each with its unique flavor and taste.
This sambar is made using Indian Yellow Cucumber and ground coconut masala paste.
This recipe for Mangalore-style southe sambar recipe, also known as southekayi sambar or southe sambar is very famous in Mangalore, Udupi, and the Malnad region of Karnataka.
In Karnataka, sambar is known by various names like “Huli” or “Huli-saaru” in the Malnad region, “Koddel” or “Huli” in Mangalore and Udupi, and “saaru” or “sambar” in other areas.
Karnataka cuisine has a wide variety of sambar recipes, which vary by region, family, and the vegetables used. I often prepare this dish, because it’s healthy and easy to make.
Some people discard the skin, but I prefer not to, especially when making this southekayi sambar. The skin of the cucumber also makes this Mangalore cucumber curry look and taste unique.
This Southe sambar recipe is usually made with yellow cucumber also known by several other names, including Sambar Cucumber, Madras Cucumber, and Malabar Cucumber, and in Kannada, it’s called “Southekayi.”
It is often served in the temples of the Udupi, Mangalore, and Malnad regions.
Although it might seem like there are many ingredients, the process of making this sambar is quite simple, and it tastes very good.
Health Benefits of Mangalore Cucumber:
Hydration: Being rich in water content, Mangalore cucumber helps in keeping the body hydrated.
Low in Calories: It is low in calories, making it a great choice for those looking to manage their weight.
Rich in Nutrients: It contains important nutrients like vitamins C and K, potassium, and fiber.
Digestive Health: The high fiber content aids in digestion and helps in maintaining a healthy gut.
Heart Health: Potassium helps in managing blood pressure levels, contributing to heart health.
This variety of cucumber offers a blend of hydration, essential nutrients, and benefits that support overall health, particularly for digestion and cardiovascular health.
Serving Suggestion:
Perfect when served hot with steamed rice.
Complements well with idli, dosa, masala dosa, uthappam, or any South Indian breakfast.
Storage Suggestion:
Keep refrigerated in an airtight container for up to 3 days.
Reheat on the stove or microwave, adding a little water if it becomes too thick.
Pro Tips for Southe Sambar Recipe:
Ensure the cucumber is fresh; a bitter cucumber can alter the taste. So make sure to have a bite of it before cooking.
Roast the spices over low heat to prevent burning, as this can give them a bitter taste.
Why You Should Make this Southekayi Sambar Recipe:
Quick: Quick to prepare, making it ideal for a busy schedule.
Flavorful: A unique taste that comes from a combination of fresh cucumber and coconut masala.
Nutritious: Packed with protein from dal and vitamins from vegetables.
Looking for Some More Recipes Like this:
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Basic Ingredients Used to Make This Mangalore Cucumber Curry:
Yellow cucumber/Sambar-cucumber: This main ingredient adds a mild, slightly sweet flavor and a crunchy texture which is very unique to this regional Mangalore-style southe sambar recipe.
Toor dal: Toor dal is another key ingredient that gives the base and thickness to the sambar.
Turmeric Powder: Adding turmeric provides a bright color and has anti-inflammatory properties.
Salt: Enhances the overall taste of the dish.
Jaggery: The addition of jaggery gives this sambar a slightly different taste and that is what makes this sambar different from the normal sambar.
Grated coconut: Since we don’t use any other veggies in Southekayi sambar, the coconut paste helps thicken it.
Red chili: Red chili adds spiciness, which you can adjust to your taste.
Urad dal: Urad dal is another ingredient that helps thicken the masala, giving the sambar a nutty flavor.
Coriander seeds: In this recipe, coriander seeds are essential for adding flavor.
Jeera (cumin seeds): Gives a slightly peppery, earthy taste.
Fenugreek seeds: Fenugreek seeds are optional, but if you have them, I recommend adding them as they enhance the flavor. I love the flavor of fenugreek seeds in sambar.
Asafoetida: Asafoetida helps with digestion, so it’s good to use it in sambar.
Curry leaves: They are a key ingredient, especially for cooking South Indian dishes.
Mustard seeds: When heated in oil, they release a nutty flavor typical in many Indian dishes.
Cooking oil: I have used vegetable oil to make this Mangalore cucumber curry. Generally, some people use coconut oil, but in many households, vegetable oil is preferred. I chose vegetable oil today to give it a taste different from the typical Kerala dish, where coconut oil is a must in cooking.
Manglore Cucumber Sambar
Ingredients
- 1 medium sized yellow-cucumber / sambar-cucumber/ southekayi
- 1/2 cup toor dal
- 1/2 tsp turmeric powder
- 4 tsp salt or as per your taste
- 2 tsp jaggery
- 2-3 tbsp Tamarind Juice
- 1/2 tsp Oil to cook dal
- Water
Ingredients for masala:
- 1 cup grated coconut
- 3 red chili
- 2 tsp urad dal
- 4 tsp coriander seeds
- 1 tsp jeera / cumin seeds
- 1/2 tsp fenugreek seeds optional
- 2 tsp cooking oil
Ingredients for tempering:
- 2 red chili
- 12 curry leaves
- 1/2 tsp mustard seeds
- 2 tsp cooking oil
- 2 asafoerida pinch
Instructions
- Wash the sambar-cucumber and cut into pieces by discarding the soft middle portion.
- Now wash again because some cucumber middle portion will be bitter in taste, so wash properly.
- Take toor dal in a pressure cooker and rinse.
- Add turmeric powder, 1/2 tsp oil, 2 cup 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, 2 tsp salt, 3 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 chili, urad dal, coriander seeds, cumin seeds, and fenugreek seeds under medium flame using 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.
- Check the salt then add 2 tsp salt and 2 tsp jaggery.
- Adjust the thickness by adding required water.
- Mix well and bring it to boil. Temper it with oil, red chili, mustard seeds, asafotida and curry leaves.
- Serve tasty southekayi or cucumber sambar with hot rice.
Nutrition
Frequently Asked Questions About this Recipe:
What type of cucumber should I use for this sambar?
Mangalore cucumber also known as Sambar cucumber or Southekayi, is the key ingredient in this recipe. Use this for the best results. It gives a distinctive flavor and texture to the dish.
Can I make this sambar without coconut?
You can skip if you want but then the taste of sambar will differ from the traditional version.
Is there a substitute for jaggery in the recipe?
If jaggery is not available, you can substitute it with brown sugar or a small amount of regular sugar to add a hint of sweetness.
How long can I store this sambar, and how should I reheat it?
You can store the sambar in an airtight container in the refrigerator for up to three days. When ready to eat, simply add a little water and reheat it on the stove or in the microwave.
Can I add other vegetables to this sambar?
Yes, you can also. While cucumber is traditional for this recipe.
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