“Magge (Southekayi) Huli (South Indian Cucumber Sambar)” … I love preparing this simple Brahmin Style Huli with veggies, also referred to as sambar in some southern parts of India … I learnt this dish from a friend of mine and loved it coz. it does not include cooked dal and tasted close to one’s served in Hotels … tastes excellent served hot with Idly, Masala Dosa, Vada etc. … Yummilicious …
** There are plenty of variations of preparing Sambar and each home has it’s own secret recipe. I had often wondered at the texture and the taste of the sambar served it Hotel’s which was nowhere close to home one’s. I did try plenty of variations and each time the sambar turned out excellent but not as the ones in Hotel.
** When my friend casually mentioned about Huli a recipe which was prepared in most Brahmin homes in southern parts of India, which was also referred to as sambar in some parts, I was very eager to know the recipe. However, she was in a hurry and left assuring me that she would send me the recipe soon and she did as promised.
** This was about 2 decades back and when browsing through my old diaries I came across it and instantly felt the urge to prepare and relish it with steaming hot idlies which I felt was the best combination. There are many more dishes I learnt way back then like Huli, Tambuli, Gojju etc. which I will share as and when I prepare.
** The best part of this Huli which I liked was that it is prepared with ground masala without the inclusion of cooked tuvar dal (tur dal). Here the masala ingredients are fried in oil and then ground to a fine masala. Inclusion of a little bit more tamarind and increasing the spice level is the secret to balance the sambar to perfection of taste.
** Here is my friends simple but tasty recipe for “Magge (Southekayi) Huli (South Indian Cucumber Sambar)” … try it, tastes wonderful with Idly …
** Ingredients :
Magge/ Southekayi/ South Indian Cucumber : one small
Haldi/ Turmeric Powder : ¼ tsp
Red Chilly Powder/ Mirsange Pitti/ Mirchi Powder : 1 tsp
Jaggery/ Gud/ Goda : 1-2 tblsp
Tamarind/ Chinchama/ Imly : one small lemon sized ball.
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Coriander seeds/ Dhania/ Kottambari : 2-3 tblsp
Urad Dal/ Black Gram Dal : 1 tblsp
Cumin Seeds/ Jeera : 1 tsp
Methi/ Fenugreek Seeds : ¼ tsp
Hing/ Asafoetida : one small pinch of gummy hing or 1 tsp powder
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 10-12
Curry Leaves/ Kadipatta/ Karbevu : 8-10
Coconut/ Soyi/ Nariyal : 1 cup freshly grated
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Cumin Seeds/ Jeera : ½ tsp
Byadgi or any other dry Red Chilly : 1-2
Curry Leaves/ Kadipatta/ Karbevu : 8-10
** Wash, wipe dry and cut magge/ southekayi into one inch sized pieces removing the inner seeds. Rinse under running water and keep it aside. In all I had about 4-5 cups of the cut pieces in all, add according to your requirement.
** Note : Do not throw the inner seeds, you can prepare tambuli etc. The dishes are already shared in the Blog, just use search option for the same.
** Soak the tamarind/ imly/ chinchama in ½ cup of warm water for 10-15 minutes. Gently crush it well and keep this aside ready to be used later.
** Heat coconut oil in a thick bottomed kadai/ pan, when hot lower the heat to medium and add the cut magge pieces and mix well taking care to see that the oil evenly coats the pieces. Now cook on heat for 5-7 minutes stirring often, this step increase the taste of the magge by keeping its inner juice intact, you may skip it if not desired.
** Add 2 cups of water, haldi powder, chilly powder, jaggery, little bit of the soaked tamarind water, a little bit of salt and bring to a boil on high heat stirring often. Then lower the heat to medium and cook until the magge pieces are 90% done.
** Masala to be Ground : Heat coconut oil (you can use any edible oil) in a small pan, when hot add coriander, urad dal, cumin, methi and fry until there is a slight change in coriander seeds color (light red color only, do not brown). Now add red chillies, hing, curry leaves and further fry all together for another few minutes.
** Remove and add the fried ingredients into a mixer grinder along with freshly grated coconut, soaked tamarind and grind to a very fine paste adding the required amount of water. You can use the magge cooked water to grind the masala.
** Add the ground masala to the cooked magge in the vessel and mix well. Add in more water as is required to bring to a sambar consistency. Check and add salt to taste and cook on medium heat stirring often and bring to a rolling boil, then lower the heat and let cook for another 5-8 minutes till well cooked and done.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small pan, when hot add mustard seeds, when they crackle add jeera, red chilly cut to pieces or retained whole, curry leaves and fry for a minute, then pour this over the simmering curry and mix well. Remove and keep it aside covered for 15-20 minutes for flavors to be infused.
** “Magge (Southekayi) Huli (South Indian Cucumber Sambar)” is done and ready to be served. In my home we love to have this with steaming hot idlies or vadas though it tastes equally tasty served with rice the way it is served in southern parts of India. I served it with Urad- Rava idly along with some coconut chutney and it was a fantastic combination. To satisfy sweet tooth I included seasonal Aamras (mango sweetened puree). In all we enjoyed the lunch very much, do try it and enjoy with your family.
** You can check out all “Magge/ Southekayi/ South Indian Cucumber” recipes included in the Blog, by browsing through the common link shared below, it also includes the inner seeds tambuli recipe and the coolant too ….
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