Udupi Style Sambar (Masali Kodhel)

Udupi Style Sambar called "Masali Kodhel" in Udupi is a preparation made of ground masalas, vegetables and dal. It is very similar to the "Arachivitta Sambar" made in Tamilnadu.  I have used Mangalore Cucumber or Mangalore Southekai which is mostly used in this style of Sambar. You can have this Sambar with steamed rice, idlis and dosas.


Ingredients :

1 medium sized Mangalore Cucumber (peel removed and cubed)
1 gooseberry sized tamarind (soaked in water)
1 tsp jaggery
1/4 tsp turmeric powder
1/2 cup cooked toor dal
1 teaspoon coconut oil
a few curry leaves

for the paste :

1 teaspoon cumin seeds
1 teaspoon urad dhal
1/2 teaspoon fenugreek seeds
1 tablespoon coriander seeds
1/2 cup coconut
4-5 red chillies
10-12 curry leaves
1 teaspoon oil

Method :

Boil the mangalore cucumber in a cup of water and add the tamarind extract, jaggery and turmeric powder. Let it boil till the cucumber is cooked.

Heat oil in a small kadai and add the ingredients mentioned under "for the paste" except the coconut. When the urad dal turns light brown, add the coconut and fry for a few minutes. Switch off the gas and let the paste cool down.

Grind this to a fine paste in a blender/mixer.

Add this to the sambar with dal and bring to a boil.

Heat oil in a small pan and add curry leaves. Add this to the sambar. Serve sambar with steamed rice and papad.

Note :

You can use any vegetable like white pumpkin, beans, cabbage, carrot, onion and potato for this sambar.

Mango Menaskai

Recipe for Kadubu idli with Tangy Mangalorean Sambar (Also called Menaskai)

The mango season is here and we are all always looking for something new to do with mangoes. Here is a special recipe from the kitchens of udupi which is always a hit with my friends and colleagues. Kids will also love this sambar(gravy) because of the tangy and sweet taste.

Ingredients for the gravy:

Black gram Dhal – 1 tsp

Red Chillies         – 5 to 6

Fenugreek seeds – ½ tsp

Coriander seeds  – 1 tsp

Curry leaves         - 7 to 8

Jaggery                 – a lemon sized piece

Coconut grated   – 1 cup

Sesame  seeds     – 1 tbsp

1 raw mango - cut into cubes

Tamarind - a small marble size piece (very little is required as the raw mango is already sour)
Salt to taste

Method of preparation for the paste:

Fry sesame seeds without oil till it turns brown.

Fry the black gram dal, red chillies, fenugreek seeds and  coriander seeds with  oil till good aroma comes and keep aside. 

Add coconut towards the end and fry for a few more minutes. Grind to a fine paste.

Cut the mango into square pieces and boil in water with turmeric powder, tamarind and jaggery till it becomes soft. 

Add salt when it is 50% cooked.  To this, add the prepared paste and bring to a boil. Fry  curry leaves in coconut oil and add to the gravy.  

Serve hot with Kadubu idli or just plain rice.

Ingredients for the Kadubu Idli (steamed rice cakes)

Idli batter – 2cups

Coconut oil - 2 tbsp

Grease the idli tumblers with oil and add idli batter and steam for 10 to 15 minutes.

Serve the idlis with the tangy mangalorean sambar.

Note : You can also make Menaskai with pineapple, capsicum/bell peppers, bitter gourd/karela. You just need to adjust the tamarind and jaggery based on the vegetable/fruit you are using.

Sending this recipe to "Simple and in Season".