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Mangalore Cucumber and Brown Chana Sambar

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Mangalore cucumber and brown chana sambar

Mangalore cucumber and brown chana sambar

Tasty and Easy Sambar

Mangalore cucumber, also called Madras cucumber, is a commonly used vegetable in South India. It is often incorporated into dishes like sambar, chutney, curry, stir-fry, tambuli and many more.

Brown chana is a good source of vitamins, folate, manganese, iron and copper. It is also one of the best sources of protein for vegetarians.

Mangalore cucumber and brown chana sambar is sweet, spicy and sour sambar that pairs well with rice, dosa and idli.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

3 servings

Ingredients

  • 1 medium mangalore cucumber, cubed
  • 1 cup brown chana, soaked overnight
  • 3 cups water, or as needed
  • salt, to taste
  • 1 teaspoon tamarind or tamarind paste
  • 1 teaspoon oil
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon methi (fenugreek seeds)
  • 1 1/2 teaspoons urad dal
  • 4-5 red chilies
  • 1/2 teaspoon hing
  • 1 cup grated coconut
  • 1/4 teaspoon turmeric powder
  • 1 taspoon jaggery
  • 1 teaspoon ghee (clarified butter)
  • 1/2 teaspoon mustard seeds
  • 1-2 red chilies, broken

Instructions

  1. Wash 1 cup of brown chana. Add enough water and soak for 5-6 hours (or overnight).
  2. Wash and cube the mangalore cucumber (no need to peel off the skin). Set aside.
  3. Transfer the cubed cucumber to a vessel, drain off water from the chana and transfer it to the same vessel. Add water and mix once. Add salt, close the lid and cook both cucumber and chana well.
  4. In a vessel, soak the tamarind in hot water for 10 minutes. Set aside.
  5. In a frying pan, heat the oil. Add coriander seeds, methi seeds and urad dal. Fry for 1 minute.
  6. Add red chilies and fry till the lentils turn golden brown. Add hing (asafoetida) and mix once.
  7. Add grated coconut and turmeric powder. Mix well and switch off the flame. Let the mixture cool down.
  8. Transfer the fried ingredients to a mixer jar, add water, close the lid and grind to a fine paste. The masala for the sambar is now ready.
  9. After cucumber and chana are well cooked, squeeze the tamarind into the water and add tamarind water to the cooked vegetables. Discard the residue.
  10. Add jaggery, mix and add to the ground paste. Add water as needed. Mix to combine the masala with the vegetables and add more water if needed to adjust the consistency. Adjust salt.
  11. Close the lid and cook over medium flame for 5 minutes or till the raw smell of the masala and tamarind dissipate. Switch off the flame.
  12. Make the tempering: In a frying pan, heat the ghee and splutter the mustard seeds. Add urad dal and saute till golden brown. Add broken red chilies and hing. Switch off the flame. Add the tempering to the prepared sambar. Close the lid for 5 minutes.
  13. Mangalore cucumber and brown chana sambar is ready to serve. Serve hot with rice, dosa or idli.

Step-by-Step Photos

Wash and cube mangalore cucumber (no need to peel off the skin). Transfer the cubed cucumber to a vessel.

Wash and cube mangalore cucumber (no need to peel off the skin). Transfer the cubed cucumber to a vessel.

Drain off water from the chana and transfer it to the same vessel. Add 2 cups of water and mix once. Add salt, close the lid and cook well.

Drain off water from the chana and transfer it to the same vessel. Add 2 cups of water and mix once. Add salt, close the lid and cook well.

In a vessel, add 1 teaspoon tamarind and soak in 1/4 cup of hot water for 10 minutes. Set aside.

In a vessel, add 1 teaspoon tamarind and soak in 1/4 cup of hot water for 10 minutes. Set aside.

Scroll to Continue

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In a frying pan, heat 1 teaspoon oil. Add 1 teaspoon coriander seeds, 1/4 teaspoon methi seeds and 1 teaspoon urad dal. Fry for 1 minute.

In a frying pan, heat 1 teaspoon oil. Add 1 teaspoon coriander seeds, 1/4 teaspoon methi seeds and 1 teaspoon urad dal. Fry for 1 minute.

Add 4-5 red chilies and fry till lentils turn golden brown. Add 1/4 teaspoon hing and mix once.

Add 4-5 red chilies and fry till lentils turn golden brown. Add 1/4 teaspoon hing and mix once.

Add 1 cup grated coconut and 1/4 teaspoon turmeric powder. Mix well and switch off the flame. Let the mixture cool down.

Add 1 cup grated coconut and 1/4 teaspoon turmeric powder. Mix well and switch off the flame. Let the mixture cool down.

Transfer the fried ingredients to a mixer jar and add 1/2 cup of water.

Transfer the fried ingredients to a mixer jar and add 1/2 cup of water.

Close the lid and grind to a fine paste. The masala for the sambar is now ready.

Close the lid and grind to a fine paste. The masala for the sambar is now ready.

After cucumber and chana are well cooked, squeeze the tamarind into the water and add the tamarind water to the cooked vegetable. Discard the residue.

After cucumber and chana are well cooked, squeeze the tamarind into the water and add the tamarind water to the cooked vegetable. Discard the residue.

Add 1 teaspoon jaggery and mix

Add 1 teaspoon jaggery and mix

Add ground paste. Add water as required.

Add ground paste. Add water as required.

Mix to combine the masala with the vegetables. Add more water if required to adjust the consistency. Adjust salt. Close the lid and cook over medium flame for 5 minutes, or till raw smell of the masala and tamarind goes away. Switch off the flame.

Mix to combine the masala with the vegetables. Add more water if required to adjust the consistency. Adjust salt. Close the lid and cook over medium flame for 5 minutes, or till raw smell of the masala and tamarind goes away. Switch off the flame.

In a frying pan, heat 1 teaspoon ghee and splutter 1/2 teaspoon mustard seeds. Add 1/2 teaspoon urad dal and saute till golden brown. Add 1-2 broken red chilies and 1/4 teaspoon hing. Switch off the flame

In a frying pan, heat 1 teaspoon ghee and splutter 1/2 teaspoon mustard seeds. Add 1/2 teaspoon urad dal and saute till golden brown. Add 1-2 broken red chilies and 1/4 teaspoon hing. Switch off the flame

Add this tempering to the prepared sambar. Close the lid for 5 minutes.

Add this tempering to the prepared sambar. Close the lid for 5 minutes.

Mangalore cucumber and brown chana sambar is ready to serve. Serve hot with rice, dosa or idli.

Mangalore cucumber and brown chana sambar is ready to serve. Serve hot with rice, dosa or idli.

Cooking Notes

  • You can replace tamarind water with 1 teaspoon tamarind paste.
  • Increase the number of red chilies for a spicier sambar. You can use guntur red chilies instead of byadagi red chilies to increase the spiciness (or use both chilies to get good color and spiciness).
  • Increase the amount of jaggery to make this sambar sweeter.
  • Oil can be used for the tempering, but ghee enhances the flavor of the sambar.
  • The consistency of this sambar should be a little thick.

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