Mangalore Cucumber Sambar

Mangalore Cucumber Sambar

Ingredients

1/2 cup Toor Dal
1/2 Mangalore Cucumber diced ( seeds removed)
2 spoons Tamarind extract
2 -3 spoons Coconut grated
1/2 spoon Turmeric powder
1 spoon Sambar powder
2 spoons Red Chilli powder
1/2 spoon Mustard seeds
8 Curry Leaves

1/2 spoon Jaggery
Pinch of Asafoetida
Salt
Oil

Method

1. Cooking:

    - In a pressure cooker, combine:

        - Toor Dal

        - Diced Mangalore Cucumber

        - Pinch of Turmeric powder

        - 2 drops of Oil

        - Water

    - Cook on medium flame for 2-3 whistles.

2. Seasoning:

    - In a tadka pan, heat 1 spoon Oil.

    - Add:

        - Mustard seeds

        - Curry Leaves

        - Asafoetida

    - Turn off the flame.

3. Grinding:

    - In a mixer jar, grind Coconut into a fine/coarse paste.

4. Final Preparation:

    - Add the ground paste, seasoned mix, Tamarind extract, Jaggery, Sambar powder, Red Chilli powder, Turmeric powder, and Salt to the cooked Toor Dal.

    - Mix well and cook for 5 minutes on medium flame, until the Sambar starts boiling.

Result:

    Mangalore Cucumber Sambar is ready to serve with rice!

Note: Remember to remove seeds from the cucumber and discard them before using.