Mangalore Cucumber Sambar | Dosakaya Sambar | Sambar Powder | How to make Sambar

Mangalore Cucumber Sambar, also known as Dosakaya Sambar, is a traditional South Indian dish made with cucumbers and a special sambar powder. The sambar powder is a blend of various spices that give the sambar its unique flavor. Here’s a recipe for making Mangalore Cucumber Sambar:

Ingredients for Sambar powder:

  • 2 tbsp coriander seeds
  • 2 tsp chana dal (split Bengal gram)
  • 1 tsp urad dal (split black gram)
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp fenugreek seeds
  • 2-3 dried red chilies
  • 1 tsp oil

Ingredients for Sambar:

  • 2 cups diced Mangalore cucumber (dosakaya)
  • 1 cup toor dal (split pigeon peas)
  • 3 cups water
  • 1 tsp tamarind paste
  • 2 tbsp sambar powder (prepared above)
  • 1 tsp jaggery
  • Salt, to taste
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 2-3 dried red chilies
  • A few curry leaves

Instructions:

  1. To make the sambar powder: Heat oil in a pan and add coriander seeds, chana dal, urad dal, cumin seeds, black peppercorns, fenugreek seeds, and dried red chilies. Roast until golden brown and fragrant. Allow it to cool. Grind to a fine powder.
  2. In a pressure cooker, add the toor dal, water, and tamarind paste. Cook until the dal is soft and mushy.
  3. In another pan, add the diced cucumber, sambar powder, jaggery, and salt. Add enough water to make a thick consistency.
  4. Bring it to a boil and then reduce the heat to low. Cook for about 10-15 minutes or until the cucumber is tender.
  5. Add the cooked dal to the pan and mix well. Bring it to a boil and then reduce the heat to low.
  6. In a small pan, heat oil and add mustard seeds, cumin seeds, urad dal, chana dal, dried red chilies, and curry leaves. Once they start spluttering, pour this tempering over the sambar.
  7. Serve hot with rice.

Enjoy your homemade Mangalore Cucumber Sambar! Note: You can also add vegetables like okra, eggplant, and tomatoes to make it more nutritious.


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