Mangaluru Cucumber Sambhar/ Mangaluru Southekaayi Huli

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Southekayi Huli or Southekayi Sambhar is another version of the sambhar that has southekayi or cucumber as the main ingredient with the masala roasted and ground along with fresh coconut to give it a fine texture and taste.

Posted by Ria Samuel

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Ingredients

  • Cucumber/Vellarikka/Southekaayi – 1 small
  • Toor dal – 3 tbsp
  • Turmeric powder – 1/4 tsp
  • Tamarind – 1 gooseberry sized ball
  • Jaggery – 3 tbsp grated
  • Water – 3 cups
  • Salt to taste
  • To grind
    • Red chilli/ Byadgi – 6
    • Coriander seeds – 2 tbsp
    • Cumin seeds – 1/4 tsp
    • Fenugreek seeds – 1 pinch
    • Mustard seeds – 1 pinch
    • Urad dal – 1/2 tbsp
    • Channa dal – 1/2 tsp
    • Coconut – 1/4 cup grated
    • Asafoetida – 1 pinch
    • Water – 1/4 cup
  • For garnish
    • Mustard seeds – 1/4 tsp
    • Curry leaves – 2 sprigs
    • Oil – 1 tbsp

Preparation

Step1

Soak the tamarind in half cup warm water for 10 minutes. Squeeze and extract the juice.

Step2

Pressure cook washed toor dal in 1 cup of water along with turmeric powder up to 2 whistle.

Step3

Skin, de-seed and chop the cucumber. Toss this into the pressure cooker and add 1 cup of water. Cook until the cucumber is done.

Step4

Dry roast the ingredients – red chilli, coriander seeds, cumin seeds, fenugreek seeds, mustard seeds, urad dal and channa dal. Wet grind this along with coconut and asafoetida to a smooth paste.

Step5

Add the ground paste along with salt, tamarind extract and jaggery into the cooker. Simmer for 10 minutes or until the masala is cooked. Add water to reach the desired consistency.

Step6

In a separate pan, heat oil, let the mustard seeds splutter and then add curry leaves. Top the sambhar with this garnish.

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