Vallarikka Sambar (Yellow Cucumber Sambar)

Overview
A very simple sambar recipe made with fresh ingredients. Vallarikka  are yellow cucumbers we find plenty in Kerala, India. A refreshing side dish that goes well with rice. I did not use any Dal in this sambar but to thicken the gravy I have used roasted ground coconut which adds nice aroma and flavor.

Vallarikka Sambar

Vallarikka Sambar Ingredients

Ingredients
Vallarika cut into thick 2 inch pieces about 1 1/2 cups
Fresh grated coconut - 1/2 cup
Whole red chillies - 4 - 6
Whole coriander  - 3 -4 tablespoons
Fenugreek seeds 1 teaspoon
Cumin seeds - 1/2 teaspoon
Asafoetida powder 1 teaspoon
Tamarind about a tablespoon
Turmeric powder - 3/4 teaspoon
2 tablespoons oil

To Garnish
2 tablespoons oil
1 teaspoon mustard seeds
Curry leaves 2 sprigs
Whole red chillies cut into 2 inch pieces - 2  - 3

Steps
1. Soak the tamarind in half cup warm water for about 30 minutes and squeeze and drain and get the tamarind water and keep aside.
2. Cook the Vallarikka in 1 cup water, 1/4 teaspoon turmeric powder and salt till it is cooked well and keep aside.
3. Heat a heavy bottom pan and dry roast the red chillies, coriander, fenugreek seeds and cumin seeds one after the other and keep it aside to cool to room temperature. Once cooled grind these roasted ingredients in a coffee grinder to a smooth powder. Mix the asaofoetida powder to the is and mix well.
4. In the same pan and oil. When the oil gets hot add the fresh grated coconut to this and fry it on low flame till the coconut turns golden brown. Add the ground spices with 1/2 teaspoon turmeric powder to the coconut and fry few more minutes. Turn off heat and let this roasted coconut mixture cool to room temperature.
5. Add the roasted coconut mixture to blender and grind to a smooth paste with half cup warm water. Add this mixture to the cooked Vallarika . Add the prepared tamarind juice to this. Mix well and add about a cup of water and mix everything together and bring it to boil.  Add salt as needed. Turn off heat.
6. In another pan heat the remaining 2 tablespoons oil. When the oil gets hot add the mustard seeds and let it splutter. Add the whole red chilly pieces and curry leaves to it. Turn off heat and pour the mixture over the prepared sambar.

Serve hot over rice.