Mangalore southekai huli is a easiest and delicious sambar to enjoy with rice, Mangalore Soutekai Huli a common traditional sambar/huli prepared for weddings and festive meals. A traditional sambar prepared with coconut and roasted spices which induces the beautiful flavor and taste, to Enjoy it with rice as a healthy and tasty meal.
To cook –
Mangalore southekai/cucumber – 1 medium size
Turmeric powder – 1/4 tsp
To grind –
Tur dal – 1 1/2 tbs
Urad dal – 2 tsp
Coriander – 2 tbs
Cumin – 3/4 tsp
Fenugreek /Methi – 1/4 tsp
Dry chilies – 6 no’s
Asafoeitida – 1/4 tsp
Coconut – 1 cup (grated)
Tamarind – 1 big marble size ball
Jaggery – 1 tbs (optional)
Oil to fry (preferably coconut oil)
Remove the skin of the cucumber (optional), remove the seeds in it, cut into medium cubes, cook it by adding 1/2 cup of water, turmeric powder and salt. Cook until it is done ( take care not to over cook until mushy)
Soak tamarind in 1/4 cup of lukewarm water and set aside
Heat a pan add coconut oil in it, when it is hot, fry tur dal and urad dal until light brown, in a medium low flame.
Fry coriander, cumin, methi, chilies, separately one by one finaly add asafoeitida, remove from the flame, allow it to cool
Add coconut in a mixer jar, add all the roasted ingredients, grind it without adding water, until all the ingredients get powdered, then add tamarind juice and grind to make a fine and smooth paste,
Add grounded paste to cooked cucumber.
Combine it to a medium thick in consistency, Add jaggery (optional) bring it to boil for 5- 6 min.
Heat a tsp of coconut oil in a pan, when it is hot add mustard, when it starts to sizzle add curry leaves, remove it from the flame.
Add it to the curry.
Enjoy Mangalore Southekai huli with rice, idli or dosa.