Mangalore cucumber, jackfruit seeds sambar, Mangaluru southe kayi huli

Ingredients

Mangalore cucumber - 1 medium sized

Jackfruit seeds - 25 to 30

For masala 

Coriander seeds - 3 spoons

Bengal gram dal - 1 spoon

Urad dal - 1 spoon

Cumin seeds - 1/2 spoon

Fenugreek seeds - 1/2 spoon

Mustard seeds - 1/4 spoon

Red chillies - 10 to 12 (half of it should be byadagi or any other not so spicy ones) and another half should be guntur or other spicy ones)

Asafetida - 1 pinch

Dried curry leaves - 5 to 6

Oil - 1 spoon

Grated coconut - 8 to 10 spoons

Tamarind - 1/4 small lemon sized

salt to taste

Jaggery to taste (optional)

Wash the Mangalore cucumber. Chop and separate out the inner soft portion. Cut hard portion along with skin into small pieces as shown in the photo. 

Inner soft portion along with seeds can be used to prepare raita. 

Remove the outer layer of jackfruit seeds and soak in the water overnight or for about 4 hours. Cook the same in a pressure cooker for 4 whistles.

Once pressure goes off the cooker, add chopped Mangalore cucumber, one cup of water and cook for just one whistle. 

Heat a kadai and roast all the masala ingredients (except coconut and tamarind) along with oil. Allow it to cool down. Grind this along with grated coconut.  Add this masala to cooked jackfruit seeds and Mangalore cucumber, add tamarind juice, salt and optionally 1/2 lemon sized jaggery and boil for about 5 minutes.

Yummy Malenadu style sambar is ready to serve.

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