Southekayi sambar — Mangalore cucumber sambar in a clay bowl, with steamed rice on a banana leaf

Karnataka · Main course

Southekayi Sambar / Cucumber Sambar

ಸೌತೆಕಾಯಿ ಸಾಂಬಾರ್ · Southekayi Sambar · Mangalore Cucumber Sambar · Southekayi Huli

Southekayi sambar is a Karnataka lentil gravy made with cooking cucumber, toor dal, tamarind and a freshly roasted coconut-spice paste. Cook the cucumber until tender but still intact, then simmer it with mashed dal and the ground mixture. A mustard, curry-leaf and red-chilli tempering finishes the sambar.

Prep
20 min
Cook
40 min
Total
60 min
Serves
6
Makes
About 1.6 litres; 6 servings
  • vegetarian
  • vegan
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By Organic Mandya Kitchen ·

Yellow or pale-green Mangalore cucumber is a cooking vegetable with firmer flesh than ordinary salad cucumber. It takes well to the tang of tamarind and the warmth of roasted lentils and spices. In this version, a small coconut paste gives the gravy body without hiding the cucumber pieces. Cook the dal separately so it can become fully soft while the vegetable keeps its shape. The finished sambar should pour over rice easily, rather than stand as a thick mash. Roasting the spices gently is important because dark fenugreek or burnt chilli can make the whole pot taste bitter.

Ingredients

Method

  1. Cook the dal

    Rinse the toor dal and pressure-cook with 480 ml water and turmeric for 15 minutes over low heat after full pressure is reached.

    ⏱ 15 min

  2. Release the pressure

    Allow a natural pressure release for about 10 minutes, then mash the dal until smooth; prepare the vegetable and paste while the cooker is working.

    ⏱ 10 min

  3. Soak the tamarind

    Soak the tamarind in 120 ml warm water for 10 minutes, then squeeze and strain the extract.

    ⏱ 10 min

  4. Cook the cucumber

    Simmer the cucumber with 240 ml water in a covered pan for 10–12 minutes, until a knife enters easily but the chunks hold their shape.

    ⏱ 11 min

  5. Roast the spice mixture

    Heat 5 ml oil over low heat and roast the chana dal, urad dal, coriander seeds, cumin, fenugreek and 2 chillies for about 4 minutes, until fragrant and lightly golden.

    ⏱ 4 min

  6. Cool the spices

    Spread the roasted mixture on a plate for 5 minutes, until no longer hot.

    ⏱ 5 min

  7. Grind the paste

    Grind the cooled spices with coconut and 120 ml water to a smooth, thick paste.

    ⏱ 1 min

  8. Simmer the sambar

    Combine the dal, cucumber with its liquid, tamarind extract, paste, jaggery, salt and remaining 240 ml water and simmer gently for 8 minutes, until the raw tamarind aroma disappears.

    ⏱ 8 min

  9. Make the tempering

    Heat the remaining 10 ml oil and fry the mustard, remaining chilli and dry curry leaves for about 45 seconds, adding the hing for the final few seconds.

    ⏱ 45 sec

  10. Finish the pot

    Pour the tempering into the sambar and simmer for 1 minute before stirring in the coriander.

    ⏱ 1 min

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Tips

  • Taste a cucumber piece before cooking and discard any unusually bitter vegetable.
  • Roast fenugreek lightly; it darkens faster than the dals.
  • Keep the cucumber cooking liquid because it forms part of the measured gravy.
  • Preparation of the paste and cucumber overlaps with pressure-cooking the dal.

Serving

Serve hot over plain rice, with a dry palya or a little curd on the side. It also accompanies idli or dosa when thinned slightly with hot water.

Storage

Cool promptly, refrigerate covered within 2 hours and use within 2 days. Reheat only the required portion to a bubbling simmer, adding water if it has thickened.

Variations

  • For a less coconut-rich gravy, reduce the coconut to 25 g and use the same spice mixture.
  • Use coconut oil instead of groundnut oil for a different tempering aroma.

Nutrition per serving

Energy140 kcal
Protein5.5 g
Carbohydrates19.5 g
Fat5.5 g
Fibre4.9 g

Approximate, calculated from raw ingredient quantities and divided by the stated servings; water and salt contribute no energy.

Questions people ask

Which cucumber is used for southekayi sambar?

Use the yellow or pale-green cooking cucumber also sold as Mangalore cucumber or sambar cucumber. Its firm flesh withstands simmering better than salad cucumber. Choose a sound vegetable, remove mature seeds and cut evenly so the pieces cook together.

Should I remove the cucumber skin and seeds?

Remove any hard or fibrous outer skin and scoop out mature seeds with their soft centre. Tender skin can be left in small strips if you prefer. The listed 400 g is the weight of prepared chunks, after this trimming.

Can I use ordinary salad cucumber instead?

You can, but it softens much faster and gives a different texture. Add peeled salad-cucumber chunks later in the simmering stage and check them frequently. For the main recipe, use the cooking cucumber named in the ingredient list.

Why does the sambar taste bitter or too sour?

Burnt fenugreek, dark roasted chilli or an unusually bitter cucumber can cause bitterness. Too much concentrated tamarind makes the gravy sour. Roast gently, taste the vegetable before cooking and use the measured tamarind rather than adding a second souring ingredient.

How do I get the right dal-to-gravy consistency?

Mash the dal thoroughly before combining it with the other components. The coconut paste adds body, so simmer first before deciding it needs more dal. The finished gravy should pour easily; loosen a thick pot with small additions of hot water.

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Photo: Organic Mandya · © Organic Mandya