Udupi Cucumber Sambar
Light sambar made with Mangalore cucumber (southekayi). Temple-style with coconut paste — cooling summer variety.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Jaggery (optional) — 15 g (whole)
- Toor Dal — 100 g (whole)
- salt (optional) (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Cucumber — 250 g (chopped)
- coriander powder — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Coconut — 100 g (chopped)
- Tamarind — 20 g (main)
Tempering
- Urad Dal — 1 tsp (whole)
- Coconut Oil — 2 tbsp (whole)
- Curry Leaves — 8 piece (ground)
- Mustard Seeds (Black) — 1 tsp (whole)
Method
- Peel and chop the cucumber into medium cubes. Soak the tamarind in warm water and extract the pulp.
- Wash the toor dal and pressure cook with the chopped cucumber, turmeric powder and enough water till the dal turns soft and mashable.
- Grind the coconut with coriander powder and red chilli powder to a smooth paste, adding a little water.
- Mash the cooked dal and cucumber lightly. Add the ground coconut paste, tamarind pulp, jaggery and salt.
- Add water to adjust the consistency to a flowing sambar, and bring it to a boil, stirring well.
- Simmer for 6 to 8 minutes on low flame till the raw smell of tamarind and coconut goes and the sambar thickens slightly.
- For tempering, heat coconut oil in a small pan, add mustard seeds and let them splutter, then add urad dal and curry leaves and fry till the dal turns golden.
- Pour the tempering over the simmering sambar and mix well.
- Garnish with chopped coriander leaves and serve hot with steamed rice.
Common questions
- What is ಉಡುಪೀ ಖೀರಾ ಸಾಂಭರ in English?
- ಉಡುಪೀ ಖೀರಾ ಸಾಂಭರ is written Udupi Cucumber Sambar in English.
- How many calories in one plate of Udupi Cucumber Sambar?
- 107 kcal per plate.
- How much cooking time?
- 30 min — 10 min prep, 20 min cooking.