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
