Mangaluru Southeykai sambar is an tasty sambar made by freshly grounded spices.
I still remember the taste & aroma when i tasted it for the the first time, i was enthralled by that flavor :)
Sambar Cucumber : 1 cup (diced)
Toor dal : 2 Tbsp
Channa dal : 1 Tbsp
Urad dal : 1 Tbsp
Rice : 1 tsp
Coriander seeds/Powder : 3 Tbsp
Cuminseeds/Powder : 1 Tbsp
Fresh Coconut gratings : 1/2 cup
Red chilies : 6 -8
Tamarind : to the taste
Jaggery : to the taste
Hing : a pinch
Oil : 2 tbsp
Salt : as per taste
Wash the cucumber, remove the seeds, cut in to pieces.
Now take a kadai, add a spoon of oil, roast the dals & rice one by one, then red chilies.
If you are using coriander, cumin seeds, then those should be roasted as other ingredients.
Mix all the ingredients together, ground it to a fine paste adding enough water
Take a vessel add oil, when its hot add mustard seeds when it splutters, add diced cucumber, saute it, keep on medium flame close the lid.
Let it cook for few mins, sprinkle salt & saute close the lid, continue to keep on medium flame flame, when cucumber almost loses its rawness, add the masala paste to it, saute for few seconds.
add water, let it boil , add tamarind juice, jaggery & salt.
Let it boil until cucumber softens.
Now give seasoning, take a kadai add 1 tsp of oil, red chilies, curry leaves, hing & add to the Sambar.
Serve hot .
Tastes great with rice.
To make sambar more spicy / hot one can use Gowribidanur/Guntur chilies as Bydagi chilies gives good color.