A heritage vegetable that predates the advent of British into India, Cucumis maderaspatensis prolifically grown on the banks of river Cauvery/Kaveri, is a turgid, crunchy vegetable that is protein and antioxidant-rich. Commonly known as the Madras/Mangalore cucumber, this orange-yellow striped vegetable is a hybrid between yellow pumpkin and watermelon. Its unique flavour adds to the flavour quotient of any recipe.
A versatile vegetable that is paired with dal,tamarind, coconut, and mustard seed paste, this can be transformed into delicious dal, sambhar, chutneys, stir fry, dosa, pickle …… the list is endless. Foodialogues brings to you a traditional flavourful sweetish -tangy Karnataka sambar, using this vegetable.
Udupi Style Southkayi Huli / Sambar
Ingredients for Udupi Southkayi Sambar:
Masala to Roast and grind:
- Oil 1 tsp
- Coriander Seeds 2 tsp
- Cumin Seeds 1 tsp
- Black Gram Dal /Urad Dal-1 tsp
- Fenugreek/Methi Seeds ¼ tsp
- Dry Red Chillies 5
- Fresh grated Coconut 1/2 C
To Make the Sambhar/Huli:
- Red gram dal/tuvar dal cooked soft 1 C
- Mangalore Cucumber 2 C , cubed fairly big with Peel
- Jaggery 2 tsp
- Turmeric Powder 1tsp
- Tamarind -small lemon size ball
- Salt as required
Tempering:
- Oil 1 tsp
- Mustard seed 1 tsp
- Curry leaf few
Preparation Method for Udupi Southkayi Sambar:
- Take a heavy-bottomed pan and roast all the spices till aromatic. Add coconut and grind to a smooth paste.
- Extract tamarind in 2 cups of water (400ml)
- Take a heavy-bottomed pan .add oil and the tempering. When mustard seeds splutter add curry leaves and the cucumber pieces.
- Sauté and cook on low flame for 5 minutes.
- Add the tamarind extract along with the required salt.
- Bring to a boil and simmer for 6-10 minutes along with turmeric, ground paste, and jaggery.
- Add the cooked dal and bring it to a quick boil.
- Garnish with coriander which is optional and remove from the flame.
- Serve hot with cooked rice and a drizzle of ghee.
Authentic Karnataka Udupi Style “Southkayi Sambar” is ready 🙂
