Coloured cucumber sambar Recipe

Festival in our homes means traditional food..thats too saathvik food. Here is a recipe of coloured cucumber sambar from Udupi cusine.

Prep time:
15mins

cook time:
30mins

serves:
4

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coloured cucumber 1

coloured cucumber

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Toor Dal ¼ cup

Toor Dal

Description

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red chawli ¼ cup

red chawli

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Coconut ¼ cup

Coconut

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Coconut is a fruit, which is enclosed in a rough orange or brown husk. It is actually a one- ...

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Dried Red Chillies 3-4

Dried Red Chillies

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Urad Dal ½ tbs

Urad Dal

Description

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Urad dal ½ tbs

Urad dal

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Coriander Seeds 2 tsp

Coriander Seeds

Description

Coriander seed, which is actually the dried fruit of the coriander plant, is used as a spice. The ...

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Curry leaves few

Curry leaves

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Curry Leaves are small in size and long, slender, and oval in shape narrowing to a point. The shi ...

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Coconut oil 1 tbs

Coconut oil

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Coconut oil as the name suggests is an oil extracted from the coconut fruit. It may be ...

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Mustard 1 tsp

Mustard

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Mustard is a small annual herb with yellow flowers that belong to the family of the brassica ...

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Hing ¼ tsp

Hing

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Hing ¼ tsp

Hing

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Salt to taste

Salt

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Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Tamarind Paste 2 tbs

Tamarind Paste

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Details

Vegetarian

Level : Easy

Cuisine : Udupi

Course : Sides

Ingredients For Coloured cucumber sambar Recipe

coloured cucumber 1

coloured cucumber

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Toordal ¼ cup

Pigeon Pea (Toovar Dal/Arhar Dal)

Description

Toor dal is a perennial legume that belongs to Fabaceae family. It is yellow in color and is grow ...

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red chawli ¼ cup

red chawli

Description

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Coconut paste ¼ cup

Coconut

Description

Coconut is a fruit, which is enclosed in a rough orange or brown husk. It is actually a one- ...

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Red dried chillies 3-4

Dried Chilli

Description

Dried chillies are dehydrated chilli peppers, deep red in color that are considered for flavourin ...

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Urad dal soaked 5-6 hours ½ tbs

Urad Dal Black Split

Description

Urad Dal Black Split have been split but not skinned and have creamy white interior. It is quick ...

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Soak urad dal ½ tbs

Urad Dal Whole White

Description

Urad Dal Whole White is a whole urad with its skin removed and is creamy white in color.

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Coriander seeds powder 2 tsp

Coriander Seeds

Description

Coriander seed, which is actually the dried fruit of the coriander plant, is used as a spice. The ...

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Curryleaves few

Curry leaves

Description

Curry Leaves are small in size and long, slender, and oval in shape narrowing to a point. The shi ...

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For the tempering Coconut oil 1 tbs

Coconut oil

Description

Coconut oil as the name suggests is an oil extracted from the coconut fruit. It may be ...

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Mustard 1 tsp

Mustard

Description

Mustard is a small annual herb with yellow flowers that belong to the family of the brassica ...

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Hing (Asafetida) ¼ tsp

Asafoetida

Description

Asafoetida is dried latex which is ...

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Hing (Asafetida) ¼ tsp

Asafoetida

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Asafoetida is dried latex which is ...

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Salt according taste to taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Imli (Tamarind) paste 2 tbs

Tamarind

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Tamarind is a fruit that is long pod-shaped, inside which there is a soft pulp with seeds. These ...

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Methods

How to make Coloured cucumber sambar Recipe

1. Wash & soak chawli overnight . Next day discard soaked water..rinse once in fresh water.
2. Wash & soak toor dal for an hour. Transfer to a pressure cooker.
3. Add soaked chawli, salt, little turmeric . Cook for 1 whistle.
4. Wash & cut coloured cucumber. Discard centre flesh & seeds..cut into little big pieces.
5. Soak pieces in water for 15 min. Then drain completely.
6. Once the pressure settles down..open the lid. Add cucumber pieces. Cover & cook for 1 whistle.
7. Into a pan add 1 tsp oil, urad dal, curry leaves, dry red chilli & coriander seeds. Fry on low flame till fragrant.
8. Transfer to a grinding jar. Add coconut. Grind to fine paste using water.
9. Add this to cooked cucumber & chawli. Add salt tamarind.
10. Add water to adjust consistency. Bring to boil.
11. Boil for 3-4 min. Turn off flame.
12. Heat remaining oil. Add hing..splutter mustard.
13. Add curry leaves & pour over sambar. Serve hot with rice.