“Why Temple Sambar Tastes Best? Try This!” Mangalore Cucumber Sambar | Foodieramya

Описание: “Why Temple Sambar Tastes Best? Try This!” Mangalore Cucumber Sambar | Foodieramya | Bannadasauthehuli

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Ever wondered why temple sambar tastes so heavenly?
Today I’m sharing the exact temple-style recipe — fresh masala, simple ingredients, no toor dal, and unbelievable flavour.
Try this once and you’ll never make sambar the same way again!

How to Make Temple-Style Sambar (Simple Steps)
Ingredients:

1 medium Mangalore cucumber (orange = fully ripened)

1 tsp haldi

1 tsp red chilli powder

Salt

1 cup fresh coconut

2 tbsp coriander seeds

2 tsp urad dal

Hing

3 strands curry leaves

6–7 Byadagi chillies

Coconut oil

½ lemon-sized tamarind

Additional mustard seeds, curry leaves, dry chilli for tadka

Recipe:

1️⃣ Prep the Veg

Wash, peel, and cut Mangalore cucumber into big pieces.

Remove seeds and pulp.

Taste a small piece to check bitterness — if bitter, discard the whole vegetable.

2️⃣ Cook the Vegetable

Add cut cucumber, haldi, chilli powder, salt, and little water.

Pressure cook 1–2 whistles until soft but holding shape.

3️⃣ Make Fresh Temple Masala

Heat 1 tsp coconut oil in an iron skillet.

Add coriander seeds, urad dal, hing, curry leaves & Byadagi chillies.

Roast gently without browning.

Add 1 cup fresh coconut + little water → blend to a fine paste.

4️⃣ Prepare the Sambar

Heat coconut oil, add mustard seeds, hing, curry leaves, dry chilli.

Add cooked vegetable.

Add freshly ground masala + water to adjust consistency.

Boil well.

Add tamarind pulp, salt & jaggery.

Finish with a final coconut oil tadka.

5️⃣ Serve

Hot rice + ghee + fryums = heaven!

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