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burnt cucumber sambar | sutta soutekayi huli

burnt cucumber sambar or Sutta soutekayi huli  is unique recipe where the burnt cucumber is used to make sambar, no dal/bele is used in this recipe. It is no onion, no garlic recipe as well.
Cucumbers are crisp and refreshing vegetables commonly used in salads, sandwiches, and pickles. They have a high water content, making them hydrating and a great choice for hot summer days. Cucumbers are low in calories and packed with nutrients like vitamin K and antioxidants, contributing to their potential health benefits. Their mild flavor and versatile nature make cucumbers a popular addition to a wide range of dishes and a favorite among health-conscious individuals.

other interesting things about cucumber:

  1. Discover the refreshing crunch and natural goodness of cucumbers – nature’s hydrating powerhouse!
  2. Experience the ultimate freshness and unbeatable taste of hand-picked, farm-fresh cucumbers from your local farmer’s market.
  3. Elevate your culinary creations with the vibrant color and crisp texture of  cucumbers with this recipe.
  4. Enhance your health and wellness journey with cucumbers – a low-calorie, nutrient-rich superfood bursting with flavor.

Other cucumber recipes you can try are
Cucumber rotti
Cucumber idli
Cucumber dosa

cucumber gojju


  • 1 soutekayi /mangalore cucumber

For masale:

  • 1/4 tsp mustard seeds
  • 1/2 tsp jeera / cumin seeds
  • 6 red chilies(+/-)
  • few curry leaves
  • 1 tsp kadle bele/chana dal
  • 1 tsp coriander seeds
  • 1 cup grated coconut
  • 2 tsp salt or salt to taste
  • small lime size tamarind soaked in water
  • 1 tbsp jaggery( this sambar tastes good if you add little more jaggery)
  • chopped coriander leaves

For seasoning:

  • 1 tsp cooking oil
  • 1 red chilli
  • 1/4 tsp turmeric powder
  • 1/4 tsp mustard seeds
  • 1/2 tsp jeera / cumin seeds
  • pinch of hing
  • 2.5 cup water (or as needed)
  • 2.5 cup water (or as needed)
  • 2 tbsp cooking oil for roasting the cucumber


  1. Wash and cut the cucumber as shown here (discard the seeds)
  2. heat the oil in a thick bottom flat pan(preferable). Once the oil is hot add the cut cucumber as shown
  3. Reduce the heat to medium low, cover it and let it roast. check in between

For masale:

  1. heat 1/4 tsp oil in a pan,
  2. Add chana dal, red chilies, and curry leaves, fry it until the dals turn golden brown,
  3. Add jeera, fry it for few seconds, then add coriander seeds, mustard seeds, fry it for few seconds,
  4. Grind this masala without adding water first, then add grated coconut, water as needed to grind to coarse consistency
  5. Mix it, add tamarind extract, add water to the soaked tamarind, add that as well.
  6. Add salt, jaggery and water to get the sambaar/huli consistency. mix it, add curry leaves. and let it boil
  7. Turn off the heat and add chopped coriander leaves.
  8. Add jeera, let it sizzle then add red chili pieces, hing, and turmeric powder, then turn off the heat.
  9. Add the seasoning to the sambar/huli. Mix it and serve with rice