Doesn't this sounds interesting.When i heared about cucumber sambar for the very first time i was also surprised how it's done.When my MIL taught me this sambar i was very impressed and was tasty too.So now i'm sharing the recipe with you.As i did this for very first time and can say an experimenting process,so i did it in very less quantity and with a small cucumber too.
Ingredients
| Cucumber | 1 no |
| Onion | 1 no |
| Tamarind pulp | 1 1/2 tbsp(thick) |
| Jaggery(optional) | 1 tsp |
| Turmeric Powder | 1/8 tsp |
| Water | Req |
| Salt | Req |
To roast and grind :
| Urad dal | 1 tsp |
| Channa dal | 2 tsp |
| Dhania | 1 tsp |
| Cumin seeds and pepper | 1/2 tsp |
| Fenugreek | 1/4 tsp |
| Red Chillies | 3 nos |
| Grated coconut | 3-4 tsp |
| Hing | 1 generous pinch |
Seasoning :
| Mustard Seeds | 1/4 tsp |
| Curry leaves | Few |
Method :
1.Peel the cucumber skin and cut into cubes.
2.Roast all the items given in the roast and grind column one by one.Add the grated coconut finally and allow it to cool and then grind as a paste by adding required water.
3.Now take wok/kadai and season with the seasoning items.Then add onion and saute for few seconds.No need to saute till the onion turns transparent.
4.Now add the tamarind pulp, jaggery, turmeric powder , salt and water.Then add the cucumber and boil it till the cucumber becomes soft(but we prefer little crunchy).
5.Once the cucumber becomes soft add the grind-ed paste and if required add salt and water and allow it to boil.
6.Now the sambar is ready.Serve it with hot rice,ghee and appalam.
Notes :
1.If the spicy is not enough can add even red chillie powder.
2.While the roasting the items given in the roast and grind column take care that it doesn't burn as it will give a bitter taste as fenugreek will taste bitter if its burnt.
3.Channa dal and grated coconut will thicken the gravy.So while adding more quantity should not add more.
Tamarind Pulp:
Normally i use to soak tamarind in water in more quantity along with salt for around 1hr.Then will grind in the mixie and make it as a paste and will strain it.Then will keep on fire in low flame and make it warm and store in a air tight container and refrigerate.This will come for more than 2 weeks and i will be using this tamarind pulp for all day to day cooking.
Sending to Signature Recipes hosted by Saras
