Mangaluru Cucumber Sambhar/ Mangaluru Southekayi Huli

Long weekend here in Dubai and the climate is getting better. We have vowed to make good the beautiful climate this year. Summers always prompt us to stay indoors and if at all we step out - malls and restaurants are the only solace. The changing season beckons us outdoor - probably for a picnic in the park or walk by the beach. Yay!! We managed to do both this weekend and that makes me content. It's not every day that all you plan materializes. That was my happy weekend - more to go with a movie planned and an extended day off tomorrow

Over to the post for the day. I have already mentioned in several earlier posts how much I love the place I was brought up - Brahmavar. Not just the place - the cuisines as well. The recipe today is a popular curry that is served for weddings in the Udupi/ Mangalore region. I can still visualize the dhoti clad men who serve food for the weddings walking around with buckets of this curry shouting - 'Huli Huli Huli'. Those who have been in my position would share these nostalgic feelings of mine as well.

Hopping over to the recipe. Southekayi Huli or Southekayi Sambhar is another version of the sambhar that has southekayi or cucumber as the main ingredient with the masala roasted and ground along with fresh coconut to give it a fine texture and taste.

Ingredients
(Serves - 6)

Mangaluru southekayi/ Cucumber/Vellarikka - 1 small
Toor dal - 3 tbsp
Turmeric powder - 1/4 tsp
Tamarind - 1 gooseberry sized ball
Jaggery - 3 tbsp grated
Water - 3 cups
Salt to taste

To grind:

Red Chilly - 6
Coriander seeds - 2 tbsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1 pinch
Mustard seeds - 1 pinch
Urad dal - 1/2 tbsp
Channa dal - 1/2 tsp
Coconut - 1/4 cup grated
Asafoetida - 1 pinch
Water - 1/4 cup

For garnish:

Mustard seeds
Curry leaves
Oil

Method

Soak the tamarind in half a cup warm water for 10 minutes. Squeeze and extract the juice.
Pressure cook washed toor dal in 1 cup of water along with turmeric powder up to 2 whistles.
Skin, de-seed and chop the cucumber. Toss this into the pressure cooker and add 1 cup of water. Cook until the cucumber is done.
Dry roast the ingredients 1 to 7 listed under 'To Grind'. Wet grind this along with coconut and asafoetida to a smooth paste.
Add the ground paste along with salt, tamarind extract and jaggery into the cooker.Simmer for 10 minutes or until the masala is cooked. You may add water to reach the desired consistency.
In a separate pan, heat oil and let the mustard seeds splutter. Add the curry leaves into this. Add this as the garnish to your sambhar.

You may also note -

Do not chop the cucumber very small - have it in medium sizes or large chunks as per your choice. You may also choose not to skin the cucumber as is popular in Dakshina Kannada region.
Adjust the spice level as per your choice - you could reduce the jaggery if you do not want the sambhar to be sweet.

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