Sambar Recipe Mangalore Style Easy Home Cooking Process

Sambar Recipe Mangalore Style is a tangy, aromatic South Indian lentil stew with a distinctive regional twist from the coastal Karnataka region. This flavorful dish pairs perfectly with steamed rice, idli, dosa, neer dosa and many traditional Mangalorean favorites. The Mangalore style often highlights the use of vegetables like Mangalore cucumber (southekayi), field marrow (mogem), fresh spices and coconut-based masala, giving it a unique balance of tangy, slightly sweet and earthy flavors. I personally recommend trying this version at least once if you love South Indian cuisine because the balanced spices and fresh coconut paste set it apart from other sambar variations.

Recipe Card

Ingredients With Exact Quantities

Dal & Tamarind Base

• 1/2 cup toor dal (split pigeon peas), rinsed
• 1 medium Mangalore cucumber (southekayi), peeled & cubed (about 250-300g)
• 1 lemon-sized tamarind ball, soaked in warm water (extract juice)
• 1 tbsp jaggery (optional, for balanced sweetness)
• 1/4 tsp turmeric powder
• Salt: 1½ tsp (adjust to taste)

Masala Paste

• 1 cup freshly grated coconut
• 3–4 dry red chilies (Byadagi/Kashmiri)
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp urad dal
• 1/2 tsp fenugreek seeds (optional)
• 1 tsp cooking oil

Tempering

• 2 tsp coconut oil or vegetable oil
• 1/2 tsp mustard seeds
• 1 tsp urad dal
• 1 dry red chili
• 8–10 curry leaves

Step-By-Step Instructions

1. Cook The Dal (10 mins)

Rinse toor dal until water runs clear. Add dal, turmeric powder and 1 cup of water to a pressure cooker. Cook for 2–3 whistles on medium heat until soft and mushy.

2. Prepare Vegetables & Tamarind (5 mins)

While the dal cooks, cube the Mangalore cucumber. Soak the tamarind in about 1/2 cup warm water and extract the juice. Set aside the tamarind juice for later use. Understanding Sambar Recipe Pumpkin Cooking is essential.

3. Make Masala Paste (7 mins)

Heat 1 tsp of oil in a small pan over medium heat. Add coriander seeds, cumin seeds, urad dal and fenugreek seeds. Dry roast for 2-3 minutes until fragrant. Add red chilies and roast another minute. Remove from heat and cool.

Once cooled, transfer to a grinder with grated coconut and 2–3 tbsp water. Grind to a smooth paste. Set aside.

4. Combine Dal, Veggies & Tamarind (8 mins)

In a deep pot, add cooked dal, cubed cucumber, tamarind extract, jaggery and salt. Pour in enough water to reach your desired consistency (typically 1–1.5 cups). Bring to a gentle boil. This relates to Sambar Recipe Pumpkin Cooking.

5. Add Masala Paste (5 mins)

Stir in the freshly ground masala paste into the simmering dal and vegetables. Let it cook on low flame for 5 minutes so the flavors blend.

6. Tempering (2 mins)

Heat the remaining oil in a small pan. Add mustard seeds and let them pop. Then add urad dal, dry red chili and curry leaves. Fry until aromatic (about 30 seconds). Pour this sizzling tempering over the sambar.

7. Final Simmer (3 mins)

Give the sambar a final stir, adjust salt or water as needed, and simmer for 2–3 more minutes. Turn off heat and garnish with fresh coriander if desired. Learn more about Sambar Recipe Pumpkin Cooking.

Pro Tips From Personal Cooking Experience

• Always roast the spices for your masala paste lightly — this enhances aroma without bitterness. I learned this trick from watching local cooks in Mangalore markets.
• Don’t overcook vegetables; Mangalore cucumber should stay tender but not mushy.
• Adjust tanginess: tamarind potency varies — taste before adding all the extract.
• If you prefer spicier sambar, add an extra dry chili to the masala paste.

Chef’s Notes: Substitutions And Storage

If you don’t have Mangalore cucumber, you can substitute with bottle gourd (dudhi) or ash gourd. For vegans, coconut oil adds authentic flavour, but neutral oil works too. Leftover sambar can be refrigerated for up to 2 days; reheat on stove adding a splash of water to loosen consistency. Freeze for up to 1 month in airtight containers.

Nutrition Information Per Serving (Approx.)

* Estimated approximate values based on typical sambar nutrition profiles.

What To Serve With Mangalore Style Sambar

This sambar tastes incredible with steamed rice topped with ghee, idli, dosa, uthappam, neer dosa (a local Tulu Nadu favourite), or even Mangalore buns. For authentic context about regional sides like neer dosa and Mangalore buns, check out Wikipedia on Neer Dosa and Wikipedia on Mangalore Buns. This relates to sambar recipe pumpkin cooking.

Frequently Asked Questions

Can I make this sambar without tamarind?

Yes — substitute with tomato pulp or kokum if needed, but the classic tang comes from tamarind.

Is this gluten-free?

Absolutely — all ingredients are naturally gluten-free.

How long does leftover sambar last?

In the fridge, up to 2 days; freeze up to 1 month. This relates to sambar recipe pumpkin cooking.

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