Mangalore cucumber sambar / huli / curry recipe

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Mangalore cucumber sambar / huli / curry recipe

with step by step photo and video recipe. Learn how to do Mangaluru Cucumber sambar is also called as cucumber huli, it tastes sour and yummy, can be served with rice for lunch or dinner.

[video_embed name=”bhakarwadi”]

Mangalore cucumber sambar / huli / curry recipe

Mangaluru Cucumber sambar is also called as cucumber huli, it tastes sour and yummy, can be served with rice for lunch or dinner.
Course dinner, Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Author Shubha Sharon

Ingredients

  • ½ cup toor dal (soak 10 minutes)
  • 6 byadagi red chilli
  • 6 guntur red chilli
  • ½ cup fresh coconut
  • 2 cup cucumber mangalur/yellow chopped
  • 1 cup tamarind juice
  • 1 tbsp urad dal
  • 1 tsp jaggery/gud
  • ¼ tsp methi seeds
  • 1.5 tbsp coriander seeds
  • ½ tsp turmeric
  • 1 tsp cumin seeds
  • Salt to taste
  • Water as required

Tempering:

  • 1 tbsp oil
  • 1 tsp mustard and cumin seeds
  • 1 dried red chilli
  • Few curry leaves

Instructions

  1. In a pressure cooker add soaked dal, 1.5 cups of water, turmeric and few drops of oil cook for 2 whistles and keep aside
  2. Heat oil in a pan add coriander seeds, urad dal, cumin, methi, red chillies and roast on medium flame till the colour changes
  3. Once it is cooled transfer into a blender, also add coconut, half cup of water or as required. Blend to smooth paste, keep aside
  4. In a pan add cucumber and water cover the lid and simmer for 10 minutes or till it half cooked, do not cook completely

  5. Transfer them to large kadai, add turmeric, jaggery, tamarind juice, grinded masala, salt to taste and mix well.
  6.  Add cooked dal, half cup of water or as required give a good mix
  7. Cover the lid and cook for 5 minutes then off the stove

Tempering:

  1. Heat oil in a pan add cumin, mustard seeds, dried red chilli, curry leaves and allow tempering to splutter then turn off the flame
  2. Now pour the tempering on the sambar and serve hot

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