A light and refreshing South Indian lentil stew made with tender cucumber and aromatic spices. The subtle sweetness of the cucumber balances the tangy tamarind base, making it a perfect accompaniment for rice, idli, or dosa.
Prep15 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
288cal
12gprotein
43gcarbs
Ingredients
1 cup Toor Dal (Rinsed well)
300 g Cucumber (Peeled and cut into 1-inch cubes)
1 medium Onion (Chopped)
1 medium Tomato (Chopped)
2 pcs Green Chili (Slit lengthwise)
1.5 tbsp Tamarind Paste
2.5 tbsp Sambar Powder (Use a good quality, store-bought or homemade)
0.5 tsp Turmeric Powder
0.5 tsp Jaggery (Powdered, optional but recommended)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic Karnataka-style stir-fry featuring crisp ivy gourd tossed with aromatic spices and fresh coconut. This simple, wholesome side dish comes together quickly and pairs wonderfully with rice and sambar.
About Cucumber Sambar, Steamed Basmati Rice and Tondekayi Palya
Aromatic, protein-packed Udupi Cucumber Sambar with fluffy rice. A refreshing, soul-satisfying meal that's light too!
This udupi dish is perfect for dinner. With 678.6 calories and 19.38g of protein per serving, it's a nutritious choice for your meal plan.
9gfat
1.5 tsp Salt (Or to taste)
4 cup Water (Divided for cooking)
2 tbsp Vegetable Oil (For tempering)
1 tsp Mustard Seeds
2 pcs Dried Red Chili (Broken in half)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the rinsed toor dal, 1/4 tsp of the turmeric powder, and 2.5 cups of water.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk or mash the dal until smooth. Set aside.
2
Prepare the Sambar Base
In a separate pot or deep pan, combine the chopped cucumber, onion, tomato, and slit green chilies.
Add the tamarind paste, sambar powder, the remaining 1/4 tsp turmeric powder, and salt.
Pour in 1.5 cups of water. Stir everything well to combine.
Bring the mixture to a boil over medium heat. Then, reduce the heat and let it simmer for 8-10 minutes, or until the cucumber is tender but still holds its shape.
3
Combine and Simmer
Carefully pour the cooked, mashed dal into the pot with the vegetables.
Add the powdered jaggery (if using) and stir well to combine.
If the sambar seems too thick, add a little hot water to reach your desired consistency.
Let the sambar simmer gently on low heat for 5-7 minutes, allowing all the flavors to meld together. Avoid boiling it vigorously at this stage.
4
Prepare the Tempering (Tadka)
While the sambar simmers, heat the oil in a small tadka pan over medium heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter completely (about 30 seconds).
Add the broken dried red chilies and curry leaves. Sauté for a few seconds until the chilies darken slightly and the leaves are crisp.
Turn off the heat and immediately add the hing. Give it a quick swirl.
5
Final Assembly and Serving
Pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering.
Garnish with freshly chopped coriander leaves.
Serve the Cucumber Sambar hot with steamed rice, idli, dosa, or vada.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Ivy Gourd (Washed, ends trimmed, and sliced into thin rounds)
2 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
1 tsp Chana Dal
2 pcs Dried Red Chilies (Broken in half)
10 pcs Curry Leaves
0.25 tsp Hing
0.5 tsp Turmeric Powder
1.5 tsp Sambar Powder
0.5 tsp Jaggery (Powdered, optional)
1 tsp Salt (Or to taste)
0.25 cup Fresh Grated Coconut
2 tbsp Coriander Leaves (Finely chopped)
2 tbsp Water (For cooking)
Instructions
1
Wash the ivy gourd (tondekayi) well. Trim both ends and slice them into thin, uniform rounds. Set aside.
2
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and let them splutter completely.
3
Once the mustard seeds pop, add the urad dal and chana dal. Sauté for 1-2 minutes until they turn a light golden brown, being careful not to burn them.
4
Add the broken dried red chilies, curry leaves, and hing. Sauté for about 30 seconds until the curry leaves become crisp and aromatic.
5
Add the sliced ivy gourd to the pan along with turmeric powder and salt. Mix everything thoroughly to ensure the vegetable is well-coated with the spices.
6
Sprinkle 2 tablespoons of water over the vegetables. Cover the pan with a lid and reduce the heat to low-medium. Cook for 10-12 minutes, stirring occasionally, until the ivy gourd is tender but still has a slight crunch.
7
Remove the lid and add the sambar powder and optional jaggery. Mix well and continue to sauté on medium heat for another 2 minutes, allowing the raw smell of the spice powder to dissipate.
