Southekayi Sambhar I Mangalore Cucumber Sambhar

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Southekayi Sambar (Mangalore Cucumber Sambar) Recipe
Ingredients:
For the Sambar:
• 1 medium cucumber (southekayi), peeled and diced
• 1/2 cup toor dal (pigeon pea lentils)
• 1 small ball of tamarind (size of a marble)
• 1/2 tsp turmeric powder
• 1/2 tsp jaggery
• Salt to taste
• 2-3 cups water
• For the Sambar Paste:
• 1 tbsp oil
• 2 tbsp coriander seeds
• 1 tbsp urad dal (split black gram)
• 5-6 dried red chillies
• 1/4 cup grated coconut
• 1/2 tsp fenugreek seeds (methi)
• 1/4 tsp asafoetida (hing)
• 1 sprig curry leaves
For Tempering:
• 2 tbsp coconut oil or ghee
• 1 tsp mustard seeds
• 1-2 dried red chillies
• 1 sprig curry leaves
• A pinch of asafoetida (hing)
Instructions:
Cook the Dal:
• Wash the toor dal thoroughly and cook it in a pressure cooker with 2 cups of water, a pinch of turmeric powder, and a few drops of oil until soft (usually about 3-4 whistles). Mash the cooked dal and set it aside.
Prepare the Vegetables:
• In a large pot, add the diced cucumber.
• Add enough water to cover the vegetables and cook until they are tender. Add little jaggery and turmeric.
Make the Sambar Paste:
• Heat 1 tbsp of oil in a pan and roast the coriander seeds, cumin seeds, urad dal, dried red chilies, fenugreek seeds, and curry leaves until they turn golden brown.
• Add the grated coconut and tamarind ball.
• Let the mixture cool, then grind it into a smooth paste using a little water.
Combine and Cook:
• Add the mashed dal to the pot with the cooked vegetables.
• Mix in the salt and the ground sambar paste.
• Add enough water to achieve the desired consistency.
• Bring the mixture to a boil and let it simmer for about 10 minutes, allowing the flavours to meld.
Prepare the Tempering:
• In a small pan, heat the coconut oil or ghee.
• Add mustard seeds and let them splutter.
• Add dried red chillies, curry leaves, and a pinch of asafoetida. Fry until golden brown.
• Pour the tempering over the sambar and mix well.
• Let it simmer for another 2-3 minutes.
Serve:
• Serve the Southekayi Sambar hot with steamed rice, idli, dosa, or any South Indian bread.
Music:From Humans for Humans
Musician:Paul Werner