Mangalore style southekayi sambar recipe using cucumber or yellow cucumber with step by step pictures. Mangalore style cucumber(southekayi) sambar is prepared using fresh roasted spices and grated coconut. This type of cucumber sambar is in practice across Mangalore, Udupi and Malnad region of Karnataka. In Karnataka sambar is called by different names like "Huli" or "Huli-saaru" in malnad region, "Koddel" or "Huli" in mangalore and udupi region, "saaru" or "sambar" in rest of the places.
This is our first post on sambar as a rice accompaniment. We have already posted Bangalore restuarant style idli samabar and bendekayi kayirasa but using roasted spices and as a rice accompaniment this is the first one. I do not peel the cucumber while making the sambar. If you wish you can peel and prepare a tasty chutney using cucumber peels.
The Karnataka cuisine is so rich that there are so many varities of sambar recipes. Actually the sambar recipe varies from region to region, family to family and the vegetables used. I dont know to what extent I can provide justice. I have started with this mangalore style southe sambar or cucumber sambar. I prepare this type of southe sambar regularly and it tastes pretty good.
Please note that tamarind is not required for southe or cucumber sambar as the cucumber has sourness in it. You can replace sambar-cucumber with ashgourd also. And instead of toor dal you can use pulses like green gram or black eyed bean.
If you are looking for more sambar or rasam recipes then do check my amaranthus or harive soppina huli, upsaaru, dill leaves rasam, massoppu, yellow cucumber sambar, tomato rasam, recipes from doddapatre, shunti thambuli and okra sambar recipes.
Preparation time: 5 min
Cooking time: 30 min
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