Hot huLi a.k.a sambar with rice is a staple in most households in South India. Different regions of course have different ways of making sambar. Varieties of sambar with different vegetables are made. Each type of sambar is different as the masala added varies and vegetables render a special flavour of their own. Mangalore southekayi huli or sambar is a specialty from the Mangalore, Malnad and Udupi regions of Karnataka.
Soft Mangalore southekayi simmered in coconut masala and dal mixture is a super combination. Mixed with hot steamed rice and some ghee on top is a match made in heaven. Mangalore cucumber/southekayi is a cucumber variety grown in Malnad region and it has a very unique taste and texture. It is not very watery like regular cucumber and somewhat resembles a small white pumpkin in texture.
Ensure you have a tender cucumber, and save the seeds. I will soon post recipes to make with tender Mangalore cucumber/southekayi seeds. Mangalore southekayi huli has a freshly roasted and ground coconut based masala. You can also use sambar powder to quickly make the samabr instead. Try more sambar/huli recipes from FOI, tiffin sambar, sorekayi kootu, majjige huli etc.
- ½ Cup grated coconut
- 2 Tbsp toor dal/togaribele
- ½ Tbsp urad-dal
- ¼ Tsp methi seeds
- 5-6 black pepper-corns
- 3-4 red chillies
- 2 Tbsp dhania/coriander-seeds
- ¾ Tsp jeera/cumin
- 1 pinch hing
- ½ Tsp coconut-oil/cooking-oil
- 200-250Gm/1 Mangalore cucumber/southekayi
- 1 Tbsp jaggery/bella
- 1 Tsp tamarind paste
- ½ Cup toor-dal/togaribele
- Salt to taste
- 1 Tsp coconut-oil/cooking-oil
- 1 Tsp mustard
- Few curry leaves
- Pressure cook toor-dal/togaribele for 4-5 whistles
- Mash the dal and keep aside
- Wash Mangalore cucumber/southekayi and cut it vertically
- Using a spoon, scoop out the seeds and store them
- Remove the hard part of cucumber/southekayi and dice them into 1" cubes
- Pressure cook cucumber cubes for 2-3 whistles
- In a pan, add all the masala ingredients given under "For Masala"
- Add 1 Tsp coconut-oil and roast masala ingredients till aromatic or slightly golden
- In a mixer jar, add grated coconut and masala ingredients
- Add jaggery/bella and tamarind paste
- Grind all of these into a paste with little water
- Empty masala paste from mixer jar into a pan/vessel
- Add ½ Cup of water and bring to a light boil
- Add salt to taste and mix well
- Pour the cooked and mashed dal
- Also add the cooked cucumber cubes
- To make tadka, heat oil in a pan and add mustard and allow it to splutter
- Add a few curry leaves and fry
- Pour tadka over boiling sambar and mix
- Serve hot sambar with rice
Do not discard the tender seeds that are scooped out of cucumber. They can be used to make healthy recipes like southe-beejada saaru and tambli which I intend to post soon
Add 1 or 2 extra red chillies for more heat
Mangalore Southekayi Huli Stepwise:
Pressure cook toor-dal/togaribele for 4-5 whistles

Mash the dal and keep aside

Wash Mangalore cucumber/southekayi and cut it vertically


Using a spoon, scoop out the seeds and store them

Remove the hard part of cucumber/southekayi and dice them into 1" cubes


Pressure cook cucumber cubes for 2-3 whistles




In a pan, add all the masala ingredients given under "For Masala"



Add 1 Tsp coconut-oil and roast masala ingredients till aromatic or slightly golden



In a mixer jar, add grated coconut and masala ingredients



Add jaggery/bella and tamarind paste

Grind all of these into a paste with little water

Empty masala paste from mixer jar into a pan/vessel


Add 1/2 Cup of water and bring to a light boil


Add salt to taste and mix well


Pour the cooked and mashed dal

Also add the cooked cucumber cubes


To make tadka, heat oil in a pan and add mustard and allow it to splutter

Add a few curry leaves and fry


Pour tadka over boiling sambar and mix

Serve hot sambar with rice

