Malnad Sambar


Malnadsambar is one of the very popular sambar recipes in Mangalore, Udupi and Malnad regions of Karnataka.


  • Yellow-cucumber / sambar-cucumber/ southekayi and Mix vegetable
  • Toordal
  • Turmeric powder
  • Crystal salt (as per your taste)
  • Jaggery

Ingredients for masala:

  • Coconut (depending on the thickness required
  • Red chili
  • Urad dal
  • Coriander seeds
  • Jeera / cumin seeds
  • Fenugreek seeds (optional)
  • A pinch of asafetida
  • Cooking oil

Ingredients for tempering:

  • Red chili
  • Curry leaves
  • Mustard seed
  • Cooking oil


  • Wash the sambar-cucumber and Mix vegetable cut into pieces by discarding the soft middle portion. If you want you can peel it but I don’t. Now wash again because some cucumber’s middle portion will be bitter in taste.
  • 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.
  • 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.
  • Take a frying pan and roast red chilies, Urad dal, coriander seeds, cumin seeds, fenugreek seeds and asafetida under medium flame using a tsp. of oil. You can also add asafetida at the end while tempering the sambar.
  • 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.
  • 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.

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