Mangalore-Style Sambar With Long Beans Recipe

Updated on June 9, 2020
Shwetha raashi profile image

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

Mangalore-style sambar with long beans
Mangalore-style sambar with long beans

Authentic Sambar From Mangalore

Sambar with long beans is a very popular dish from the Mangalore region of India. Mildly flavored with freshly ground coconut masala, this healthy and nutritious recipe takes less than 30 minutes to make. The recipe contains no onion or garlic, which distinguishes it from other sambars. In the Mangalore and Udupi regions, it is considered to be in the satvik style.

Long beans are a rich source of Vitamins C and K, dietary fiber, folate, and silicon.

Serve this dish with hot steamed rice to make a satisfying meal.

Cook Time

Prep time: 15 min
Cook time: 10 min
Ready in: 25 min
Yields: 3 servings

Ingredients

  • 1/4 kilogram fresh long beans, washed and chopped 1-2 inch long
  • 3-4 cups water, to grind masala and to cook sambar
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 3/4 cup fresh coconut, grated
  • 2-3 tablespoons fried gram
  • 1 teaspoon tamarind pulp
  • 2 teaspoons cumin seeds
  • 4-5 byadagi (Kashmiri red chili), to give color
  • 1-2 teaspoons jaggery
  • 1-2 sprigs fresh curry leaves
  • 1-2 green chilies, or to taste

Instructions

  1. Wash and chop long beans into 1- to 2-inch-long pieces.
  2. Transfer chopped beans to a pot. Add 1 cup of water, turmeric powder and little salt. Cover and cook over medium flame.
  3. Meanwhile, grate the fresh coconut. Transfer it to a mixer jar.
  4. To the coconut add tamarind pulp, cumin seeds, byadagi (Kashmiri red chilies) and fried gram. Blend it to a smooth paste, adding some water if needed. Set aside.
  5. Once the long beans are cooked, add green chilies and jaggery. Bring it to a boil.
  6. Add the ground coconut paste and water to adjust the consistency (sambar should not be too thick or too thin). Cook over medium flame for 5 minutes or until a nice aroma arises.
  7. Add the fresh curry leaves. Adjust salt and switch off the flame.
  8. Serve hot with steamed rice.

Photo Guide

Wash long beans properly.
Wash long beans properly.
Chop the long beans into 1- to 2-inch-long pieces.
Chop the long beans into 1- to 2-inch-long pieces.
Add 1 cup of water (or as needed to immerse or cover the long beans).
Add 1 cup of water (or as needed to immerse or cover the long beans).
Add 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt.
Add 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt.
Mix well, close the lid and allow to cook for 5-10 minutes or until beans cooked well (check in between when the vegetables are cooking. Do not overcook).
Mix well, close the lid and allow to cook for 5-10 minutes or until beans cooked well (check in between when the vegetables are cooking. Do not overcook).
Grate 3/4 cup of fresh coconut.
Grate 3/4 cup of fresh coconut.
Transfer coconut to a mixer jar.
Transfer coconut to a mixer jar.
Add 2 teaspoons of cumin seeds, 1 teaspoon of tamarind pulp, 2-3 tablespoons of fried gram and 4-5 byadagi (Kashmiri red chilies).
Add 2 teaspoons of cumin seeds, 1 teaspoon of tamarind pulp, 2-3 tablespoons of fried gram and 4-5 byadagi (Kashmiri red chilies).
Blend to a smooth paste, adding a bit of water to achieve the correct consistency.
Blend to a smooth paste, adding a bit of water to achieve the correct consistency.
When the long beans are cooked, add 1-2 slit green chilies and 1-2 teaspoons of jaggery. Bring this to a boil.
When the long beans are cooked, add 1-2 slit green chilies and 1-2 teaspoons of jaggery. Bring this to a boil.
Add ground coconut masala.
Add ground coconut masala.
Mix well and cook over medium flame to let the beans absorb the flavor of the masala. Stir at intervals. Add more water if you feel your sambar is too thick. Adjust salt.
Mix well and cook over medium flame to let the beans absorb the flavor of the masala. Stir at intervals. Add more water if you feel your sambar is too thick. Adjust salt.
Add 1-2 sprigs of fresh curry leaves.
Add 1-2 sprigs of fresh curry leaves.
Mix and cook over medium flame for 5 minutes until aroma of the sambar rises. Switch off the flame.
Mix and cook over medium flame for 5 minutes until aroma of the sambar rises. Switch off the flame.
Tasty Mangalore-style sambar with long beans is ready to serve.
Tasty Mangalore-style sambar with long beans is ready to serve.
Serve hot with rice.
Serve hot with rice.

Notes

  • Adjust the consistency of sambar according to your preference. Note that if you are serving this with rice, the sambar should be too thin. It should be of medium consistency.
  • You can alter the amount of chilies, tamarind and jaggery according to your taste preference.
  • If you are using tamarind paste, add it directly to the sambar after cooking the beans.
  • I prefer to use dry chilies that are less hot. If you are using hot red chilies, reduce the number of green chilies or omit them entirely.

Nutrition Facts
Serving size: 1
Calories 165
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 7 g35%
Carbohydrates 15 g5%
Sugar 6 g
Fiber 4 g16%
Protein 4 g8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
5 stars from 1 rating of Mangalore-Style Sambar With Long Beans

Comments

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    • Shwetha raashi profile imageAUTHOR

      Shwetha bhat 

      4 weeks ago from Bengaluru

      Yes. This is very easy and healthy sambar. Hardly takes 30 minutes to prepare and tastes yummy. Please try it and enjoy.

    • Pamela99 profile image

      Pamela Oglesby 

      4 weeks ago from Sunny Florida

      This dish looks good to me. I don't think the recipe is ver difficult and the ingredients sound good. Thank you for sharing this recipe.

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