Mangalore Cucumber Sambar/Mangalore Southekayi Sambar

Mangalore Cucumber like any other Cucumber is a rich source of fiber, Vitamins A, C, E and K. It has a high content of anti-oxidants which delays aging process. This is the reason I try to add this vegetable to our meals whenever possible. You can make a Sambhar with this vegetable (Mangalore Cucumber Sambhar). This Sambhar is a good combination for Idli, Dosa, Vada etc. It can also be served with Steamed Rice.

Ingredients:

To roast and grind:

Oil – 1 tsp

Red Chillies (Bedgi) – 6

Coriander Seeds – 1 tbsp

Urad Dal – ½ tsp

Tur Dal – 1 tsp

Cumin Seeds – ½ tsp

Curry Leaves – from 1 twig

Grated Coconut – 3 tbsp

Other Ingredients:

Mangalore Cucumber – 250 Gms

Tur Dal – ½ cup

Oil – 1 tsp

Fenugreek Seeds – ¼ tsp

Turmeric Powder – ¼ tsp

Tamarind – Goose Berry sized Ball soaked in ½ cup of water.

Jaggery – Goose Berry sized Ball

Coriander Leaves – 2 tbsp

For Tempering:

Oil – 1 tbsp

Mustard Seeds – 1 tsp

Rd Chillies – 2 (broken)

Curry Leaves – from 1 twig

Asafoetida – ¼ tsp

Method:

Wash the Tur Dal and pressure cook it with a cup of water with a pinch of Turmeric Powder for 3 to 4 whistles or till the Dal becomes soft. Once it cools down, mash it and keep aside.

Extract the Tamarind juice and keep aside.

Roast the ingredients except the grated Coconut under “To Roast and Grind” column in a spoon of Oil. Roast them for a minute or two in low to medium flame. Add the grated Coconut. Roast for another minute in low flame.

Grind them all together for about 30 seconds to a fine paste with little water.

Wash the Cucumber and cut into half.

Scoop out the seeds and the soft middle portion of the Cucumber with a spoon and discard. Wash the Cucumber once again. Cut it into cubes with the skin. Keep aside.

Heat the Oil in a handi or pan. Add Fenugreek Seeds and stir for 20 to 30 seconds in low flame.

Add Cucumber pieces. Stir cook for a minute.

Add 2 cups of water, Turmeric Powder, Salt and Tamarind water.  Let it come to a boil. Cover the pan and simmer for 5 to 6 minutes in medium flame.

Add the ground paste. Mix well and simmer for another 3 to 4 minutes.

Add Jaggery and adjust Salt. Simmer for another minute.

Add the boiled and mashed Tur Dal. Mix well and simmer for 4 to 5 minutes stirring at intervals.

In the meanwhile, heat the oil in a pan for tempering. Crackle the Mustard Seeds. Add Curry Leaves ad Red Chillies. Stir fry 20 to 30 seconds. Add Asafoetida and stir. Pour this tempering to the Sambar. Cover with a lid and switch off the flame.

Serve hot with steamed Rice or Idli, Dosa etc.