First of all, take a pressure cooker and add washed toor dal, chopped manglore cucumber, turmeric powder, salt and a drop of coconut oil.
Next add 3 to 4 cups of water and mix it. Cover the lid and pressure cook for 3 whistles.
Once the steam settled down on its own, carefully open the lid of pressure cooker and keep it aside.
Mean while we prepare the masala for grinding. For that, heat a small pan on moderate flame and add little coconut oil.
Once the oil is hot enough, add mustard, cumin, urad dal, chana dal, fenugreek seeds, coriander seeds and red chilli.
Saute well for 2 to 3 mins until there is a slight change in colour of dal.
Now turn off the heat and add grated coconut. Mix everything well and allow to cool this mixture for a minute or two.
Then transfer the roasted spices to a blender and add little water.
Blend this mixture to a fine paste and keep it aside.
Again heat another pan and add coconut oi. You can use any oil. But for this sambar, coconut oil is best compared to other oil.
Next add mustard, cumin, hing and curry leaves.
Saute for a minute until it splutters. Then add cooked dal and cucumber.
Similarly add blended masala. Add water if the mixture is too thick.
Mix everything well and bring it a boil for 2 mins.
Likewise add salt, jaggery and tamarind juice. Give it a good mix again.
Bring this to boil for 4 to 5 minutes. Turn off the heat,
Now the tasty Manglore southekayi sambar is ready to serve!
Enjoy this sambar with hot rice and a spoonful of ghee, along with jack fruit papad and mango pickle.