Mangalore Southekayi Sambar Recipe | Mangalore Cucumber Curry

Mangalore Southekayi Sambar Recipe

I have always been fond of sambars and rasams. And being a south Indian we always inculcate sambar or rasam in our diet. I always love experimenting and trying different recipes and till date I have tried recipes like onion rasam, chicken rasam, and pineapple rasam.

But today I am going to share a different recipe which is famous in mangalore. The recipe is southekayi sambar in the Mangalorean style, cucumber or yellow cucumber is used in this recipe. Grated coconut and freshly roasted spices are used to make cucumber sambar in the Mangalorean style (southekayi).

This style of cucumber sambar is popular in the Karnataka regions of Mangalore, Udupi, and Malnad. Sambar is known by a variety of names in Karnataka, including “saaru” or “sambar” in the remaining locations, “Koddel” or “Huli” in the Mangalore and Udupi regions, and “Huli” or “Huli-saaru” in the malnad region.

The Huli has the classic tangy, sweet, and spicy flavor of any sambar. Large chunks of Mangalore cucumber are fried in a freshly prepared masala mixture comprised of basic spices and coconut.

Almost all vegetable vendors in Karnataka sell Mangalore cucumbers, and the southekayi sambar is made in a pretty simple manner with few ingredients; the basic masala paste and the ideal balance of tamarind and jaggery make this sambar delicious. The spices for the flavorful southekayi sambar are expertly toasted.

So, if you haven’t tasted this flavorful, really easy-to-make sambar, now is the time to get a Mangalore cucumber, make this delicious sambar, and serve it with hot rice. It’s a great sambar dish for lunchtime since it’s quick, tasty, and nutritious.

Mangalore Southekayi Sambar Recipe

Mangalore Southekayi Sambar Recipe

The dish "Mangalore Yellow Cucumber Sambar" is the perfect way to end a delicious dinner. Each type of Sambar made in South India using a variety of veggies has a distinct flavor and taste. The Mangalore Sambar is one of them.
It is prepared using ground masala paste and Indian yellow cucumber. I'm unsure of how much justice I can provide. I began with this cucumber sambar in the Mangalorean style. I frequently make this kind of south Indian sambar, and I like how it tastes. Making an extremely popular Sambar is simple with the help of the following instructions.
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Cuisine: Indian
Cook Time: 29 minutes
Servings: 3
Author: Advika Menon


  • 1 cup Southekayi (cucumber from Mangalore or Madras) 
  • 1/4 cup toor dal
  • 1/4 cup tamarind water (1-inch tamarind soaked in warm water, squeezed to obtain water)
  • 7 onions [shallots]
  • 1 green chili(slit)
  • 3 cloves garlic
  • 1 spring curry leaves
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tbsp mustard seeds
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 2 tbsp oil
  • Pinch of asafetida

Ingredients For Roasting And Grinding

  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 dry red chilies
  • 1 tsp peppercorns
  • 2 tbsp oil
  • 1/2 glass water


  • Wash Toor dal two to three times. Then, simmer it for three to four whistles in a pressure cooker while adding turmeric and sesame oil.
  • Remove the peel and seeds from the Mangalore cucumber by washing them and then cut them into cubes.
  • 2 tablespoons of oil should be heated in a pan before adding mustard, chana dal, and urad dal.
  • Sauté while adding the onion, garlic, asafoetida, green chili, and curry leaves.
  • Cook for one minute after adding the fenugreek powder.
  • Combine tomato, cucumber from Mangalore, red chili powder, and turmeric.
  • Add water and simmer until soft.
  • Add pressure-cooked toor dal and salt, and combine thoroughly.
  • Cook for five minutes after adding the ground mixture and the tamarind water.
  • Cook for two minutes after adding the jaggery powder.
  • For garnishing, add coriander leaves and turn off the gas.
  • Then serve hot with rice, idli, or dosa.


  • Make sure to remove the tough skin from the cucumber.
  • For more heat, add an extra one or two red chilies.
  • When cucumber seeds are removed using a spoon, do not throw them away. They may be utilized to make nutritious foods like southe-beejada saaru and Kambli.


South Canara’s traditional sambar dish is Mangalore cucumber sambar, also known as southekayi Huli. You may find southekayi Huli, as it is often known, on the lunch menu of any hotel in Udupi or Mangalore, as well as at weddings, festivals, temples, and other events.

In the end, In this article, we learned How to Make Mangalore Southekayi Sambar Recipe. Before preparing it, there are a few things you need to know. Depending on your preferences, adjust the quantity of the ingredients. You can add or remove items based on your preferences. If you attempt this dish, please leave a comment.

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