Cucumber Sambar Recipe

Cucumber sambar also known as the Mangalorean sambar is just another variation of the regular sambar. But instead of having a bunch of vegetables in it this one just has cucumber in it. But the recipe does call for the use of yellow cucumber and not the ones that we usually have in salads. But if you do not get the yellow ones you can use regular cucumbers but make sure to use the ones which are firm and less juicy. This will give you a similar texture.

So without any further due let’s get straight into the recipe.

Also Read: Delicious Sambhar Recipe

Ingredients:

• Cucumber- 1, medium sized (cubed)
• Yellow lentils/toor/arhar dal- 1 cup
• Black eyed peas- 1 cup
• Jaggery- 2 tsp.
• Turmeric powder- ¼ tsp.
• Salt- as per taste
• For the sambar masala:
• Grated coconut- 2 cups
• Coriander seeds- 2 tsp.
• Red chillies- 3
• Chana dal- 2 tsp.
• Urad dal- 2 tsp.
• Fenugreek seeds/methi dana- ½ tsp.
• Cumin seeds/jeera- ½ tsp.
• Tamarind paste- 2 tsp.
• Curry leaves- 10-12
• Asafoetida/hing- a pinch
• Oil- 1 tsp.
• For tempering:
• Red chilli- 1
• Mustard seeds- 1 tsp.
• Curry leaves- 10-12
• Oil- 1 tsp.

Procedure:

•  Rinse and soak the black eyed peas overnight. Pressure cook them the next morning. Cook on medium flame until just 1 whistle and then turn off the flame.
•  Rinse the yellow dal and cook it in a pressure cooker for 3 whistles. Do not overcook the dal.
•  Once the pressure has settled down, open the pressure cooker and add the cucumber, water and salt in the same pressure cooker and again cook it for 2 whistles.
•  In a pan heat 1 tsp oil and roast the red chilli, chana dal, urad dal, cumin seeds, fenugreek seeds, coriander seeds and asafoetida.
•  Once roasted transfer the spices to a grinder along with the grated coconut and grind it to get a thick paste. You can add a little water to make the grinding process easy.
•  Once the masala is ready, transfer it to the pressure cooker and mix it with the cucumber and dal mixture.
•  Add the cooked black eyed peas. add water depending on the consistency you are looking for.
•  Season with salt and add the jaggery.
•  Simmer the sambar for 12-15 minutes.
•  For the tempering, heat oil in a small pan. Add the mustard seeds, red chilli and the curry leaves to it. Add the tempering to the sambar.
•  Your sambar is ready. Serve it with rice, idli or dosa.

Image Source: archanaskitchen

Also Read: How to Make: Palak Idli