Mangalore Cucumber Sambar | Dosakaya Sambar | Sambar Powder | How to make Sambar

35 mins Main Course
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“Mangalore Yellow Cucumber Sambar” is perfect to round off a satisfying meal. In South India, they make various kinds of Sambar with different kinds of vegetables and each one has its own unique flavour and taste. One of them is the Mangalore Sambar. It is made using Indian Yellow Cucumber and ground masala paste. Here is a detailed recipe with step by step images and a video.

Mangalore Dosakaya Sambar is delicately flavoured and aromatic with right consistency and with right proportions of sour and sweet, it has excellent smell and taste.

With the following tips we can make a super hit Sambar very easily.

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Tips

  1. Fry the dry ingredients on a low flame evenly.

  2. To get the right colour and taste, use 6-7 Badiga or Kashmiri Red Chillies. Guntur Red chillies are very spicy, so when you are using them, use only 2-3 nos.

  3. This Sambar is not very spicy or sour. Usage of desiccated Coconut and Jaggery is a bit more and there is less of Tamarind. If you don't like it too sweet, you can minimise Jaggery when adding it at the end of the preparation.

  4. The more you boil the Sambar, the tastier it is.

  5. Use the Indian Yellow Cucumber with green stripes on it . If it is unavailable, use the regular Yellow Cucumber. But avoid using Kheera or the long Green Cucumber as it may not give the desired taste.

  6. Deseed Cucumber, cut it into big pieces. Do not boil the pieces for too long as they tend to become mushy, so when they are half done add Tamarind juice to cut the cooking process.

Mangalore Cucumber Sambar | Dosakaya Sambar | Sambar Powder | How to make Sambar - Recipe Video

Mangalore Cucumber Sambar | Dosakaya Sambar | Sambar Powder | How to make Sambar

Main Course | vegetarian
  • Prep Time 5 mins
  • Cook Time 30 mins
  • Total Time 35 mins
  • Servings 6

Ingredients

  • For Sambar Masala
  • 1 tbsp Bengal Gram
  • 1 tbsp Black Gram
  • 1 tsp Cumin seeds
  • 1.5 tbsp Coriander seeds
  • 1/2 tsp Black Pepper
  • 1/4 tsp Fenugreek
  • 1 Sprig Curry leaves
  • 6 Badiga Red Chillies (It’s a variety of Red Chilli)
  • 3 - 5 Guntur Red Chilli
  • 1 tsp Oil
  • 1/4 cup Coconut
  • For Sambar
  • 1/4 cup Red Gram (Soaked for 1 hr)
  • 1.5 cup Water (For boiling Lentil/Dal)
  • Tamarind – Lemon sized ball
  • 1/4 tsp Turmeric
  • Salt
  • 1 Yellow Cucumber (150 gms)
  • 1 Onion (Cut into big pieces)
  • 1 tsp Oil
  • 2 Green Chillies (slit)
  • 2 tsp Jaggery
  • Coriander – Small bunch
  • 1 Sprig Curry Leaves
  • 400 ml Water
  • Seasoning
  • 2 tsp Oil
  • 1 tsp Mustard
  • 3 Red Chillies
  • 1/4 tsp Asafoetida (Hing)
  • 2 Sprigs Curry leaves

Instructions

  1. Boil the Soaked Toor Dal adding water in a pressure cooker on a medium flame until it's soft and smooth. Mash it and keep it aside.
  2. Roast all the masala ingredients on a low flame until they turn aromatic
  3. Grind the above fried masala ingredients with desiccated Coconut and a little water, make a fine smooth paste.
  4. Take a big vessel, add Oil and heat it. Now add Onion pieces and deseeded Cucumber pieces and fry for one minute
  5. Add 250ml Water, Salt and Turmeric and boil for 10 minutes.
  6. After 10 min,s add boiled/smoothly mashed Toor Dal (Lentils), Sambar Masala Paste, 125 ml Water, Curry leaves, slit Green Chillies and allow the Sambar to boil on a medium flame for about 15 mins.
  7. Now for seasoning, heat Oil and add Mustard. After the Mustard seeds crackle, add and fry Red Chillies, Asafoetida (Hing), Curry Leaves and pour it on the Sambar. Your excellent “Mangalore Cucumber Sambar” is ready to eat with Rice along with some Fried flour wafers (Paapad).
  8. After 15 mins, the Sambar turns aromatic, now add Jaggery, Coriander Leaves and let it boil for another 5 mins and remove it from the stove.

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