Mangalore Cucumber Sambar Recipe – Authentic Karnataka Dal Recipe

Last Updated on 2 months by Neha Deshmukh

Mangalore Cucumber Sambar Recipe – Authentic Karnataka Dal Recipe

Introduction

Oh, sambar! Is there anything this versatile lentil-based stew can’t do? It’s comfort food, a flavour bomb, and a staple in many South Indian homes. Today, I’m sharing a special version – Mangalore Cucumber Sambar, a recipe passed down from my grandmother. It’s a little different from your everyday sambar, featuring the wonderfully unique Mangalore cucumber (southekayi) and a fragrant spice blend. Trust me, once you try this, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t just another sambar recipe. It’s a taste of coastal Karnataka, a beautiful blend of sweet, sour, and spicy. The cucumber adds a lovely freshness, and the unique spice mix gives it a depth of flavour you won’t find anywhere else. Plus, it’s surprisingly easy to make, even if you’re new to sambar!

Ingredients

Here’s what you’ll need to create this delicious Mangalore Cucumber Sambar:

• ?? Mangalore cucumber (Southekayi)
• Big Gooseberry size Tamarind
• 1 tbsp Jaggery
• ?? tsp Turmeric powder
• ?? cup Toor dal
• 2 tsp Cooking Oil or Ghee
• ?? tsp Mustard seeds
• ?? tsp Urad dal
• 1 Red chilli
• 1 tsp Cooking oil
• ?? tsp Fenugreek seeds
• 2 tsp Urad dal
• 1 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 2-3 Byadagi red chilli
• ?? cup Grated Coconut

Ingredient Notes

Let’s talk ingredients! A few notes to help you get the best results:

Mangalore Cucumber (Southekayi) – A Regional Delight
This cucumber is a bit different from the ones you usually find. It’s longer, has a slightly ribbed texture, and a unique flavour. It’s the star of this sambar, so try to find it if you can!

Tamarind – The Sour Backbone
Tamarind provides that signature sourness in sambar. I prefer using a large gooseberry-sized piece, but adjust to your taste. You can find tamarind paste in most Indian grocery stores, but soaking a block and extracting the juice is always best.

Toor Dal – The Heart of Sambar
Toor dal (split pigeon peas) is the base of most sambars. About ¾ cup is a good starting point, but feel free to adjust based on how thick you like your sambar.

Unique Spice Blend – Fenugreek, Byadagi Red Chillies & More
The spice blend is what really sets this sambar apart. Fenugreek seeds add a subtle bitterness, while Byadagi red chillies contribute a beautiful colour and mild heat. Don’t skip these!

Jaggery – Balancing the Flavors
Jaggery (gur) adds a touch of sweetness that balances the sourness of the tamarind and the spice. You can substitute with brown sugar if needed.

Oil/Ghee – Choosing Your Fat
Traditionally, ghee (clarified butter) is used for tempering, giving it a rich flavour. But you can absolutely use cooking oil if you prefer. I often use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the Mangalore cucumber into bite-sized pieces, leaving the skin on. Soak the tamarind in about 1 cup of warm water to extract the juice. Set both aside.
2. Now, let’s cook the toor dal. Pressure cook 1 cup of toor dal with ½ tsp turmeric powder and 1 tsp of cooking oil. Cook for 3-4 whistles on low flame until soft and mushy. While the dal is cooking, place the chopped cucumber pieces in a separate bowl inside the pressure cooker (without any water!). This steams the cucumber beautifully. Cook for 1 whistle on low flame.
3. Time for the masala! Heat 1 tsp of cooking oil in a pan and roast 1 tsp fenugreek seeds, 2 tsp urad dal, 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 red chilli, and a handful of curry leaves until golden brown and fragrant. Let it cool slightly, then grind it with ½ cup grated coconut into a smooth paste. Add a little water if needed.
4. In a large pot, combine the tamarind extract, ground masala paste, cooked toor dal, ½ tsp turmeric powder, salt to taste, and 1 tbsp jaggery. Add the steamed cucumber pieces. Adjust the consistency with water – I like mine slightly thick, but you can make it thinner if you prefer.
5. Bring the mixture to a boil and simmer for about 10-15 minutes, until the raw tamarind smell disappears and the flavours have melded together.
6. Finally, let’s temper the sambar! Heat 1 tsp ghee/oil in a small pan. Add ½ tsp mustard seeds and let them splutter. Then add ½ tsp urad dal and 1 dry red chilli (broken into pieces). Fry until the urad dal turns golden brown, then add a few curry leaves. Pour this tempering over the sambar and mix well. Garnish with fresh coriander leaves.

Expert Tips

• Don’t overcook the cucumber – you want it to retain some texture.
• Adjust the amount of jaggery and tamarind to your liking.
• A good sambar needs time to simmer – don’t rush this step!

Variations

• My Family’s Touch: My aunt always adds a small piece of drumstick to her sambar. It adds a lovely flavour and texture.
• Vegetable Medley: Feel free to add other vegetables like pumpkin, eggplant, or okra.
• Spicier Sambar: Add an extra red chilli to the tempering for a spicier kick.

Vegan Adaptation

This recipe is easily made vegan! Simply use cooking oil instead of ghee for tempering.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment

Reduce the number of red chillies for a milder sambar, or add more for extra heat.

Festival Adaptations (Ugadi, Sankranti)

Sambar is a must-have during festivals like Ugadi and Sankranti in Karnataka. It’s often served as part of a traditional feast.

Serving Suggestions

Serve this Mangalore Cucumber Sambar hot with steamed rice, idli, dosa, or vada. A dollop of ghee on top is always a good idea!

Storage Instructions

Leftover sambar can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours develop!

FAQs

What is Mangalore Cucumber (Southekayi) and where can I find it?
Mangalore cucumber is a regional variety found primarily in coastal Karnataka. You might find it in Indian grocery stores specializing in South Indian produce.

Can I use a different type of cucumber if I can’t find Southekayi?
While it won’t be exactly the same, you can use English cucumber or even regular cucumber as a substitute. Just be aware that the flavour will be slightly different.

How do I adjust the sourness of the sambar?
Add more tamarind extract for a more sour sambar, or more jaggery to balance it out.

Can I make the sambar masala paste ahead of time?
Absolutely! You can make the masala paste and store it in the refrigerator for up to a week, or freeze it for longer storage.

What is the best way to temper the sambar for maximum flavor?
Make sure the oil is hot before adding the mustard seeds, and let them splutter before adding the other ingredients. This releases their flavour.

How long does this sambar stay fresh in the refrigerator?
This sambar will stay fresh in the refrigerator for up to 3 days.