Mangalore Cucumber Huli Menasina Sambar

Mangalore Cucumber Huli Menasina Sambar
Yields: 1 Serving Difficulty: Easy Prep Time: 5 Mins Cook Time: 15 Mins Total Time: 20 Mins

 Mangalore cucumber sambar is very easy to prepare. In Dakshina Kannada this vegetable is very common. We are making several recipes from this cucumber. This sambar recipe is one among them. This vegetable is also called yellow cucumber, malabar cucumber, dosakaya and mangalore southekayi. This sambar name is Huli Menasina Kodilu which means Huli means Tamarind and Menasu means red chilly, kodilu means Sambar. Not required other any masala for preparing this sambar so we are calling this recipe is Huli menasu Kodilu.

 This sambar is  always a special place because it is not required to roast any masala. Directly grinding the reed chilly and tamarind and some turmeric powder. Not needed much ingredients. This sambar is simple and damn sure it is a must try traditional food. The sambar always has a special place in every kitchen. 

Mangalore cucumber vegetable is crunchy and watery. This vegetable has an oval shape, green outside or mild yellow color with stripes. The inner side of the cucumber is white flesh and some edible seeds. Some Mangalore cucumbers have a bitter taste, a few minutes of soaking in normal water is enough to get rid of the bitterness. 

This sambar has no roasted spices, just adding the ingredients and preparing the masala. So I personally love this sambar. This sambar has good taste and garlic seasoning is best, otherwise simple seasoning also gives good taste. This sambar with hot rice and pouring some coconut oil gives a blissful taste. When I eat this huli menasina sambar with hot rice coconut oil is must.

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0/10 Ingredients
Adjust Servings


0/7 Instructions
  • Take a mangalore cucumber, wash it, cut into slices and remove seeds and chop into small pieces.
  • Take a cooker and transfer the chopped cucumber pieces, salt, jaggery and enough water and cook for a whistle.
  • Take a mixer jar, add grated coconut, tamarind paste, red chilli, and turmeric powder.
  • Add little amount of water and grind it to a smooth paste.
  • Transfer the ground paste of masala and add some water and boil for a few minutes.
  • In a tadka pan, heat some oil, mustard and add a few curry leaves and pour it.
  • Give a nice stir and enjoy the sambar with hot rice or dosa.

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