Tiffin Sambar:

Tiffin usually depicts south Indian breakfast. Normally Idli, Dosa, Pongal. This particular sambar is very good combination with Idlies or dosas as well as goes very well with mini idlies which normally known or served as 14 idlies, mini idlies or button idlies at restaurants.

In this sambar, we don’t use any coconut and basically a seasoned mixed dhal with sambar powder as well as baby onions, tomatoes and with or without drumstick pieces.


Toor dal – 1 cup

Moong dal – ½ cup

Green chillies – 2 (slit)

Baby onions /shallots – 20 (halved)

Tomato – 1 (chopped)

Drum stick – 1 (Cut into 2” pieces) (optional)

Tamarind – 1 tsp


Jaggery – 1 tsp

Turmeric – 1 tsp

Sambar powder – As needed

Chopped coriander leaves – 2 table spoons


Oil – 2 table spoons

Mustard – 1 tsp

Cumin – 1 tsp

Hing – ½ tsp

Curry leaves – 1 string


-Wash and cook toor and moong dal in a pressure cooker. Mash and keep aside.

-Take one tawa, do seasoning. Heat Oil, splutter mustard, cumin, hing and curry leaves.

-Fry onion until it is transparent. Add turmeric, green chillies, tomato and drumstick pieces as well as salt and fry until tomato cooks.

-Add Sambar powder toss for 2 minutes and pour tamarind water, jaggery and boil.

-Add Cooked dal and adjust the consistency and boil nicely.

-Garnish with chopped coriander and serve as a side dish for any south Indian breakfast items.

-If you are serving with Button idlies/ mini idlies Pour one to two serving spoons of sambar, place 14 idlies and once again pour some sambar over those idlies and serve.






Mangalore Cucumber curry:

Traditionally we call this Sauthe kai Huli menasina Kodilu/Koddel. The literal translation of this is, Sauthe kai means sambar cucumber, Huli is tamarind, menasu is chilli, koddel is sambar or curry. It is sambar cucumber or coloured cucumber curry with a raw masala of fresh coconut flavoured with non-roasted masala.

Here we only use fresh coconut, Byadagi red chillies, tamarind as the main ingredient, and after boiling, seasoned with curry leaves, roasted garlic by using coconut oil.

To get an authentic taste, one should use coconut oil and freshly grated coconut for this curry.


Now we will see the recipe part.


Coloured cucumber – 1


Red chilli powder – 1 teaspoon

Fresh coconut – 1 bowl

Red Byadagi chillies – 2 to 3

Tamarind – gooseberry size

Turmeric powder – ½ teaspoon

For seasoning:

Coconut oil – 1 tablespoon

Mustard – 1 teaspoon

Red chilli – 1

Curry leaves – 2 springs

Garlic – 10 cloves (crushed)


-Wash Mangalore/Coloured/sambar cucumber.

Chop off two ends, slice into four pieces, remove the inner core (seed part), and chop into bite-sized pieces.

Ribbet collage 1

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

-Discard the water and proceed. If cucumber tastes good, there is no need to soak in water, and you can directly proceed with cooking.

-Cook these pieces in a sufficient amount of water. Add salt and red chilli powder as well.

Ribbet collage 2

-In the meantime, grind masala by putting coconut, tamarind, red chillies and turmeric.

-When cucumber cooks well, add ground masala, adjust the consistency and boil.

-When the mixture boils nicely, switch off the gas.

-Prepare seasoning, heat oil, splutter mustard, add garlic, red chilli, curry leaves.

Ribbet collage 3

-When garlic becomes deep brown, add the seasoning over boiled gravy.

-Keep this closed for a while before serving to absorb all the flavours.

-Serve with hot rice.

One more variation of this curry is by adding –Turkey berry.

To know about the Turkey berry, you can click the link HERE.  

The method is straightforward. Crush those washed turkey berries/ Kudane, put them in water, rinse them a couple of times, and remove the seeds as much as possible; in this way, the tartness of the berries vanishes. Keep as it is and follow the above procedure to make Cucumber curry.

-When cucumber cooks partially, add those washed and cleaned berries and cook further. Then, add freshly ground masala and curry by following the above description.


To maintain authentic taste,

-use fresh coconut, Coconut oil.

-Retain the outer skin of garlic and crush.

-Inner core or seed is used in a couple of recipes.

-One is Chutney, and the other one is Rasam. I will update ASAP.


Menthe Kodilu/ Methi Sambar:

This is one of our traditional recipes and if you like a little sweetish tangy taste, this is the perfect combo for kotte kadubu / idly or semige.

We don’t use onion or garlic on any auspicious day and this side dish is usually prepared on such days and we relish this as a side dish with kotte kadubu/ Moode.

Here menthe is fenugreek and kodilu stands for sambar in our language. This is a very simple coconut based little sweetish gravy and needs very less ingredient and tastes good.

pic main


Fresh grated coconut – 1 big bowl.

Dried red chillies – 3 to 4

Methi / fenugreek seeds – ½ tsp

Turmeric – ½ tsp

Coconut oil – 1tsp

Tamarind – ½ tsp

Jaggery – 2 tbl spoon



Coconut oil – 1 tsp

Mustard – 1 tsp

Curry leaves – 1 springs

Red chilli – 1


 Take 1 spoon of coconut oil in a small kadai, heat.

 When it is hot, drop methi and fry for a while.

 When it is light brown, add red chillies and fry until it swells.

  Add coconut gratings, turmeric and fry for 2 to 3 minutes.

collage 1

  Cool this mixture and grind this into smooth paste by adding sufficient water, salt, jaggery and tamarind.

Now take that same kadai, in which we have fried chillies and coconut. Pour ground batter, adjust the consistency by adding water.

Boil this for a while and check for a salt and jaggery. If needed adjust that as well.

Do seasoning by heating oil, mustard, red chilli and curry leaves and pour this over boiled kodilu.