Soyuthekai

Mangalore cucumber spicy tangy and a hint of sweet coconut curry goes well with rice.

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Step 1

Wash the sambar-cucumber and cut into pieces by discarding the soft middle portion. If you want you can peel it but I dont. Now wash again because some cucumber's middle portion will be bitter in taste.

Step 2

Take toor dal in a pressure cooker and rinse. Add turmeric powder, few drops of oil, a cup of water and cook the dal by making 2 whistles. Adding turmeric powder and oil helps in better cooking of dal. Dal will be half cooked at this stage.

Step 3

Now to the same cooker add chopped sambar-cucumber, 1 tsp salt, 1.5 cup of water and cook by making 2 more whistles. After this stage dal will be fully cooked along with vegetables.

Step 4

Take a frying pan and roast red chilis, urad dal, coriander seeds, cumin seeds, fenugreek seeds and asafoetida under medium flame using a tsp of oil. You can also add asafoetida at the end while tempering the sambar.

Step 5

Grind roasted spices and coconut in a mixer grinder by using required water. Then add this ground paste into the cooker, which has cooked vegetables and dal. Add 1 tsp salt and 1 tsp jaggery.

Step 6

Adjust the thickness by adding required water. Mix well and bring it to boil. Temper it with oil, red chili, mustard seeds and curry leaves. Serve tasty southekayi or cucumber sambar with hot rice.