Mangalore cucumber curry / sambar | southekayi huli
Mangalore southekayi (cucumber) sambar is a very tasty and easy sambar made with cucumber, coconut, and spices. It is made without tamarind and tur dal which is normally used for making sambar. Coconut gives the sambar a rich taste and thickness to the sambar. It is a traditional sambar recipe that is prepared especially during festive occasions. Mangalore southekayi huli (sambar) is a specialty from the Mangalore and Udupi regions of Karnataka.
Ingredients:
Mangalore cucumber/Yellow pumpkin – 1 medium
Coconut – 1 cup grated
Coriander – 2 tsp
Cumin – 1 tsp
Chana dal – 1 tsp
Urad dal – 3/4 tsp
Fenugreek – 1/4 tsp
Mustard – 1/4 tsp
Sesame – 3/4 tsp
Curry leaves – 1 spring
Dry chilies – 5 no’s
Turmeric – 1/4 tsp
Tamarind – marble sized ball
Coconut oil – 2 tsp
For tempering –
Oil – 2 tsp
Mustard – 1/2 tsp
Curry leaves – 1 spring
Dry chilies – 1 or 2 no’s broken into 2 pieces
Method:
Cut the yellow pumpkin into cubes, ( no need to remove the skin) remove the seeds in it, cook it with 1 cup of water and salt to taste, cook until it is done, it takes 10 to 12 mins to cook / you can pressure cook for 1 whistle.
Add oil in a Kadai, when it is fry coriander, chilies, chana dal, urad dal, cumin, sesame, fenugreek, and curry leaves, on a medium flame, fry until it turns to light brown
Take a mixer jar to add grated coconut and roasted ingredients, turmeric and tamarind, make a smooth paste by adding the required amount of water to it.
Add the ground paste to the cooked cucumber, add water to adjust the consistency, bring it to boil for 6 to 8 mins
For tempering add 2 tsp of oil in a Kadai, when it is hot add mustard when it begins to sizzle add curry leaves, broken chilies, allow it to splutter, remove from the fame, add it to prepared sambar, stir.
Mangalore southekayi huli/Mangalore cucumber sambar is ready to serve.
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