Jack seed and Mangalore cucumber palya:

Jack seed is halasina beeja, which is a seed of jackfruit and most underrated protein rich nature’s gift to mankind. All thanks to our elders, who have gifted us with the knowledge of lots of combinations of ingredients, vegetables. One such combination is coloured cucumber which is also known as Mangalore cucumber/ sambar cucumber with jack seed.  It is an ultimate, tasty side dish from our region and I am eager to share this recipe with you all –

I normally preserve jack seeds in a frozen form and procedure is already shared in my blog as well.


Coloured cucumber – ½ or 1

Fresh or Frozen jack seeds –2 fists full

Grated coconut – 3 table spoons

Turmeric – ½ tea spoon

Red chilli powder – 1 tea spoon

Salt- as needed

Jaggery – as needed


Coconut oil – 1 table spoon

Mustard – 1 tea spoon

 Urad dal – 1 tea spoon

Cumin – ½ tea spoon

Red chilli -1

Curry leaves – 2 springs


-Wash Mangalore/Coloured/sambar cucumber.

-Chop off 2 ends, slice in to 4 pieces and remove inner core (seed part) and chop into thin slices. (see the picture)

-Check now for the taste. If it is bitter in taste, soak the pieces in plain water for 5 minutes.

-Discard the water and proceed.

-If cucumber tastes good, no need to soak in water and you can directly proceed in cooking.

-I normally crush and store the jack seeds. So, no need of chopping or crushing. If you have fresh seeds with you, please crush the seed by using hitting stone and remove outer stiff cover and use inner seed.

– Take one pressure pan or cooker, do seasoning. Heat oil, splutter mustard, add urad dal. When dal becomes light brown, add cumin, red chilli and curry leaves.

-Now add in crushed jack seeds, little water and cook for one whistle.

-When pressure releases, remove cooker lid and proceed to make palya.

-Switch on the gas, Add Red chilli powder, salt and jaggery, required amount of water and chopped cucumber pieces.

-Close the lid and cook this in a low flame, until cucumber is cooked or up to water drains.

-If water drains first, add some more water and make sure to cook cucumber.

Garnish with fresh grated coconut and mix, cook for 2 minutes and switch off the gas.

-Serve with hot rice and enjoy as a side dish.

Temple Style Vegetable Sambar:

Usually people ask me regarding recipe of sambar, which is served in Coastal Mangalore temples. In our coastal temples, prasadam is served in the form of afternoon lunch. It is a simple lunch, served on a plantain leaf. which usually includes palya, rice, Rasam, sambar, payasam and buttermilk. Speciality of this lunch is, taste of the Rasam or sambar will linger in your mouth even after some time.

Commonly used vegetable for this kind of sambar is Ash gourd, sweet pumpkin or Coloured cucumber. You can take any one of these above-mentioned veggies and make. Here freshly roasted and ground masala has been used and onion or garlic is a taboo ingredient in prasadam lunch.


Here I have used home grown Sweet pumpkin –


Sweet pumpkin – ½ kg (you can use coloured cucumber or Ash gourd as well)


Jaggery – 1 to 2 tea spoons (adjust according to your taste)

Red chilli powder – ½ tea spoon

Coriander seeds – 1 table spoon

Cumin – 1 tea spoon

Methi – ¼ tea spoon

Hing – pea nut size (hard hing) or ½ tea spoon of powdered hing.

Urad dal – 1 tea spoon

Chana dal – 1 tea spoon

Red chillies – 3 to 4

Coconut – ½ cup

Curry leaves – 1 spring

Toor dal – ¼ cup

Turmeric – ½ tea spoon

Tamarind – ½ – 1 tea spoon


Coconut oil – 1 table spoon

Mustard – 1 tea spoon

Red chilli – 1

Curry leaves – 1 spring


-Cook toor dal after washing and keep aside. (don’t use more dal)

-Remove central seed part. Chop veggies, as bigger chunks.

Ribbet collage 1

– Cook chopped veggie by adding sufficient water, salt, jaggery, red chilli powder.

-In the meantime, roast masala for grinding.

Ribbet collage 2

-Take one thick kadai, add 1 tea spoon of coconut oil, fry methi seeds until light brown.

-Add in coriander, cumin, Hing, Red chillies, urad and Chana dal and proceed frying until dal becomes light brown and red chillies puffs and roasts.

-Add in coconut, curry leaves and turmeric, proceed frying for 2 to 3 minutes or until you feel the aroma of coconut.

-Cool this mixture and grind into not so smooth paste by adding tamarind and sufficient water.

– Now mash cooked dal add dal and freshly ground masala to cooked veggie and boil.

-Check for salt, jaggery and adjust. When it boils add seasoning.

-Heat coconut oil, mustard, red chilli, when mustard splutters, and curry leaves and pour over the prepared(boiled) sambar.

-Serve with hot rice.